This was really tasty and quick. A light creamy coconut, zingy broth, just a touch of heat, lots of freshness coming through the greens, a bit of meatiness from the mushrooms and as much stodge as you want from the noodles. A splash of sesame oil and the deep fried slices of banana add depth and texture.
It wasn't designed or consumed with a hangover in mind but thinking about it now this would be excellent hangover food - salty, savoury sweet and stodge but with an uplifting freshness from the ginger, scallions, spinach and lime - enough to trick your mind into a healthy revival.
I know its tempting to leave out the bananas - but it just wont be the same - don't do it.
Get a pan good and hot, add a good slug of vegetable oil and fry ginger garlic, lemongrass, scallions and chili, followed shortly after by sliced mushrooms. When the mushrooms have wilted and crisped a little add a splash of nam pla, a couple of lime leaves with coconut block and some water or stock, Bring up to the boil and let simmer for 5 mins.
Meanwhile put noodles on to boil and deep fry some slices of banana – making sure to get the oil hot enough first. When the noodles are done, drain and toss in toasted sesame oil.
Taste the broth add a little sugar and some more nam pla or chili if necessary. Throw in spinach leaves, stir round and put lid on. Leave on heat for about one more min then stir through some lime juice, put the lid back on and let sit for a couple of mins.
To serve, pile noodles in a bowl, top with spinach, mushrooms and the broth and top with banana slices.
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