Wasabi adds a nice kick to this Thai soba noodle curry
4 scallions, chopped
2 garlic cloves
1 tablespoon pickled ginger (or 2-inch piece fresh ginger)
3 teaspoons wasabi paste
1 Serrano chili, sliced and seeds removed
½ teaspoon ground turmeric
1 bunch cilantro, both leaves and stems
¼ cup Thai basil leaves
¼ cup coconut oil, melted
1, 13.5-ounce can unsweetened coconut milk
2 bunches coarsely chopped baby Swiss chard
1 lime, juiced
Kosher salt
1 package soba noodles
INSTRUCTIONS
- In a food processor, pulse scallions, garlic, ginger, wasabi, chili, turmeric, cilantro, Thai basil, and 2 tablespoons water until coarsely ground. With the motor running, stream in the coconut oil and process until pretty smooth.
- In a large pot or saucepan over medium heat, cook the green chili paste, stirring occasionally, until fragrant, 3 to 5 minutes. Add the coconut milk, lime juice, and 2 cups water and bring to a boil. Lower the heat and simmer until reduced by half, 15 to 20 minutes.
- Add the Swiss chard and cook until wilted and tender, 2 to 4 minutes. Stir in the lime juice and season with plenty of salt.
- Meanwhile, cook the soba noodles according to the package directions. Drain and divide evenly with the curry. Top with more herbs for garnish.