thai green curry coconut broth with homemade noodles
Belleau Kitchen
Belleau Kitchen
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Ingredients

  • 3 cups of strong bread flour
  • 3/4 cup of water
  • 2 tablespoons more
  • for the thai green curry paste
  • (makes enough to prepare the soup 4 times and will last in the fridge for 2 weeks)
  • 4 medium green chillies - de-seeded and roughly chopped
  • 1 small onion - roughly chopped
  • a thumb-sized piece of fresh ginger - peeled and chopped
  • 2 cloves of garlic - peeled
  • a large bunch of fresh coriander with stalks
  • 2 lemongrass stalks
  • the juice and zest of one lime
  • 7 or 8 kaffir lime leaves
  • a thumbs sized piece of galangal
  • 1 tsp corriander seeds
  • 1 tsp ground cumin
  • 2 tsp light soy sauce
  • 3 tblsp olive oil
  • for the broth
  • a bunch of large salad onions or spring onions - roughly sliced
  • 2 large flat mushrooms - thickly sliced
  • 1 tablespoon sesame oil
  • 1 tablespoon flavourless
  • vegetable oil
  • 2 400 ml tins of coconut milk
  • 2 pints of good quality vegetable stock or miso stock
  • 100 g peas (fresh or frozen)
  • 100 g sugar snap peas
  • 3 mini or 1 large pak choi
  • a large bunch of fresh coriander
  • a large bunch of fresh thai basil (if you can find, if not, don't worry..)
  • salt and pepper

Instructions

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