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Title: Thai Broth With Crispy Noodles
Categories: None
Yield: 4 Servings
| 1 | 400 ml can coconut milk | |
| 300 | ml | Stock |
| 450 | g | Cauliflower florets |
| 250 | g | Threat egg noodles |
| 2 | ts | Sesame oil |
| 55 | g | Spinach; roughly shredded |
| 100 | g | Cashew nuts; toasted |
| 1 | Salt and black pepper | |
| 1 | Oil for deep-frying | |
| THAI PASTE | ||
| 2 | Dried chillies; soaked in boiling | |
| 1 | ; 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 | tb | Coriander seeds |
| 2 | tb | Vegetable oil |
| 4 | tb | Roughly chopped coriander with stal; ks |
| 1 | Fresh red chilli; seeded | |
| 1 | Lime; zest of | |
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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