Sothy with Rice Noodles

1. 1

   In a medium saucepan, combine 1 cup of the coconut milk with the shallots, serrano chiles and turmeric.

2. 2

   Add 8 of the curry leaves, 1/2 teaspoon of salt and 1 cup of water and simmer over moderate heat until thick and the shallots are softened, about 15 minutes.

3. 3

   Add the remaining 1/2 cup of coconut milk and bring just to a simmer.

4. 4

   Cover and remove from the heat.

5. 5

   Meanwhile, bring a large pot of water to a boil.

6. 6

   Add the rice sticks and 1/2 teaspoon of salt, return to a boil and cook, stirring occasionally, until al dente, about 5 minutes.

7. 7

   Drain well and divide the noodles among 4 bowls.

8. 8

   In a small skillet, combine the oil, mustard seeds, dried red chile and the remaining 6 curry leaves.

9. 9

   Cover and cook over moderately high heat until the mustard seeds pop.

10. 10

    Stir the spice mixture into the sauce along with the lime juice and a generous pinch of salt.

11. 11

    Spoon the sauce over the warm rice noodles and serve immediately.

* Per serving · 4 servings · Values may vary.