This dish sits somewhere between an Asian noodle dish and a soup making it the perfect meal-in-one. Something warm to keep away the cold, but zippy enough to bring a taste of early spring.
The versatile coriander paste is delicious and zingy and can be used to add flavour to homemade curries, veggie burgers, satay noodle stir fries and easy asian fried rice.
You can freeze the paste so I urge you to make a double batch to freeze.
Once the paste is made the soup can be ready in just 15 minutes, making it the perfect midweek supper
I like to use brown rice vermicelli noodles, but you could use any sort of rice noodle, or even rice for that matter. Serve it with rice and it could be a curry, or omit the noodles and make it a soup.
It is fresh, flavourful and reheats well too. Serves 2 as a main or 4 as a starter
Getting Ahead: To keep the texture fresh and crunchy I feel the soup would be best served straight away.
Seasonal Swaps: You can use any spring vegetables that you have, fennel, radishes and turnips would work well, just add to the start with the celery. Any baby vegetables would work well.