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Thai Broth With Crispy Noodles

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs, Vegetables	Thai	Food networ, Food3	4	Servings

INGREDIENTS

1		400 ml can coconut milk
300		Stock
450	g	Cauliflower florets
250	g	Threat egg noodles
2	t	Sesame oil
55	g	Spinach, roughly shredded
100	g	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	T	Coriander seeds
2	T	Vegetable oil
4	T	Roughly chopped coriander
		with stalks
1		Fresh red chilli, seeded
1		Lime, zest of

INSTRUCTIONS

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.  DISCLAIMERÂ© Copyright 1996 -
SelecTV Cable Limited. All rights  reserved.  Carlton Food Network
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 901 Calories From Fat: 654 Total Fat: 77.4g Cholesterol: 1.4mg Sodium: 848.8mg Potassium: 1320.9mg Carbohydrates: 46.4g Fiber: 12.9g Sugar: 8.6g Protein: 22.1g