Sri Lankan Kiri Hodi Coconut Noodle Bowl

Ingredients

• 160 g rice noodles
• 1 tbsp neutral oil
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 tsp ground turmeric
• 1 tsp mild curry powder
• 200 ml coconut milk
• 400 ml vegetable stock
• 1 carrot, cut into matchsticks
• 100 g sugar snap peas
• 1 tbsp lime juice and 2 tbsp chopped cilantro

Steps

1. Soak or cook the rice noodles according to package instructions, drain, and divide them between two warmed bowls.
2. Heat oil in a saucepan and cook onion for 3 minutes; add garlic, ginger, turmeric, and curry powder for 30 seconds.
3. Pour in coconut milk and stock, bring to a gentle simmer, and cook for 5 minutes so the broth becomes fragrant.
4. Add carrot and sugar snap peas and simmer for 4 minutes until crisp-tender.
5. Season the broth, stir in lime juice, and taste for a balanced creamy-sour finish.
6. Ladle vegetables and hot coconut broth over noodles and finish with cilantro.

Allergen note: Contains coconut. Check curry powder and noodles for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.