Warm up the cold winter nights with this flavorful Southeast Asian dish.
Serves 4
• 2 large leeks
• 3 tablespoons canola oil
• 2 stalks lemongrass
• 4 cloves garlic, minced
• 2 inch piece fresh ginger, peeled and grated
• 2 teaspoons kosher salt + more for seasoning
• 2 tablespoons Madras curry powder
• 1 14-ounce can crushed tomatoes
• 2 dried lime leaves or the zest of two limes
• 4 cups vegetable stock
• 1 13.5-ounce can regular (not low fat) coconut milk
• 4 ounces dried pad Thai rice noodles
• 1 1/2 pounds cod, cut into 2 -inch chunks
• 2 scallions, thinly sliced
Prepare leeks: remove dark green leaves, root ends, outmost layer, and discard. Slice remaining leeks in half lengthwise and rinse well under cool running water to remove dirt. Slice crosswise into thin half rounds.
Prepare lemongrass: remove tough green tops and outermost layer, then discard. Place stalks on cutting board and pound with a rolling pin or flat side of meat tenderizer to release oils. Set aside.
Heat 3 tablespoons canola oil in a large heavy-bottomed pot over medium heat. Add leeks and cook until softened, about 5-7 minutes, reducing heat if they begin to brown. Add garlic, ginger, 2 teaspoons salt, and curry powder, cooking and stirring 1 minute more. Stir in tomatoes, lime leaves or lime zest, vegetable stock, coconut milk, and prepared lemongrass, then bring to a low boil over medium heat.
While broth is heating, season cod pieces with salt. When broth reaches low boil, add noodles, stirring gently to separate. Place cod in pot, cover, and reduce heat to a simmer, cooking 5-7 minutes, until fish is opaque.
Remove lemongrass stalks and lime leaves. Ladle into four shallow bowls, squeezing a lime wedge over each. Garnish with chopped scallions and another lime wedge.
Recipe and photography by Wendy Franzen