It was lunchtime and I found a small pineapple I bought a few days ago left in a shopping bag. Fresh pineapple on a warm sunny day made me think of one Thai dish called 'Kanom Jean Saow Nam'. It is usually eaten cold or at room temperature and is very refreshing. Moreover, it is full of anti-inflammatory ingredients such as fresh ginger and garlic. What a perfect dish for a beautiful, sunny Easter weekend!
Ingredients
(serve 1)
1/3 small pineapple, cut into small pieces
150ml coconut milk
1 tbsp fresh ginger, shredded
2-3 cloves fresh garlic, thinly sliced
1 soft boiled egg
Some cooked king prawns
2 tsp Thai fish sauce
2 tbsp fresh lime juice
2-3 bird eye chillies
40g dried rice noodles
Cook the rice noodles according to the instruction on the package, drained and put it aside. Warm up the coconut milk slightly (if it is too thick, dilute it with a bit of water to get the consistency similar to cow's milk) and let it cool down, then add the fish sauce, lime juice and the pineapples - it should have a balance of sourness, sweetness and saltiness. Arrange all the ingredients on the plate, put the seasoned coconut sauce on top and enjoy!