Thai-Style Vegetable Broth with Crisp Fried Noodles

A creamy Thai-style vegetable broth served with pan-fried pak choi and topped with deep-fried crispy egg noodles and coriander.

Vegetarian Broth Quick Noodles Thai

Estimated Nutrition

Calories

697.7

kcal / serving

1395.4 kcal total

Carbs

27.4g

per serving

54.8 g total

Fat

64.3g

per serving

128.5 g total

Protein

5.6g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Double Cream

GrainsCereals

125

Egg Noodles

Blanched and drained well

NutsSeeds

clove

Garlic

handful

Coriander

Large handful, fresh

pinch

Chili Flakes

pinch

Coriander

Fresh, to garnish

OilsFats

tbsp

Vegetable Oil

300

Vegetable Oil

For deep frying

Vegetables

0.5

piece

Carrot

Cut into batons

piece

Pak Choi

Quartered

Method

Fry the blanched noodles for 2 minutes until crisp.

Heat vegetable oil in a deep saucepan until it sizzles.

Place pak choi in bowls and pour the broth over it.

Fry the pak choi in vegetable oil for 2 minutes per side in a separate pan.

Add carrot batons and cook for 5 minutes until tender.

Pour the mixture into a large pan or wok and bring to a boil.

Blend the garlic, cream, coriander, and chilli flakes in a small food processor until smooth.

Garnish with fresh coriander and serve.

Drain noodles on kitchen paper and place on top of the broth.