Sprouts aren’t just for Christmas! Try them in this warming recipe from Dr Sunni Patel at Dishdashdeets

Serves 2


  • 1 can coconut milk
  • 1 lime, halved
  • 2 lemongrass stalks
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 4 kaffir lime leaves
  • Minced garlic
  • Minced ginger
  • Minced galangal
  • 3 stalks fresh coriander
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 100g peas
  • 100g edamame
  • 200g sprouts halved
  • 300g udon noodles
  • Dried crispy shallots
  • Sesame seeds


  1. In a pan, add the coconut milk, juice of half a lime, lemongrass, turmeric, chilli powder, lime leaves, ½ tsp each of garlic, ginger and galangal with the stems of the coriander (reserving the leaves). Let the mixture simmer and reduce by a third.
  2. Sauté ½ tsp of garlic and ginger with some sesame oil and soy sauce and stir fry the sprouts, peas, edamame and noodles until cooked with a slight char.
  3. Serve the noodles on top of the reduced broth and top with coriander leaves, lime slices, crispy shallots and sesame seeds.