Thai broth with crispy noodles

4 servings

Ingredients

Quantity Ingredient
1 400 ml can coconut milk
300 millilitres Stock
450 grams Cauliflower florets
250 grams Threat egg noodles
2 teaspoons Sesame oil
55 grams Spinach; roughly shredded
100 grams Cashew nuts; toasted
Salt and black pepper
Oil for deep-frying
2 Dried chillies; soaked in boiling
; water for 5 minutes
1 Lemon grass stalk; finely chopped
2 Garlic cloves; roughly chopped
1 5 cm piece fresh root ginger; peeled and chopped
1 tablespoon Coriander seeds
2 tablespoons Vegetable oil
4 tablespoons Roughly chopped coriander with stalks
1 Fresh red chilli; seeded
1 Lime; zest of

Directions

THAI PASTE

Place all the Thai paste ingredients in a blender or small food processor and whizz together. (This can be done the day before, and kept in the fridge). Transfer the paste to a wok or large pan and fry for 2 minutes.

Add the coconut milk and stock to the fried paste, and bring to the boil.

Add the cauliflower florets and simmer for 8-10 minutes until just cooked.

Meanwhile, cook the noodles separately, as directed on the packet, and drain. Toss half of the noodles in the sesame oil and set to one side.

Add the spinach to the broth and simmer for a further minute. Stir in the warm cashew nuts. Season to taste if necessary.

Deep-fry the remaining noodles, in two batches. in hot oil for 1-2 minutes, until crisp.

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Carlton Food Network

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