An aromatic broth with noodles and whatnot

An aromatic broth with noodles and whatnot

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

This is a very pleasant way to enjoy a meal: a pot of piping-hot broth is placed in the centre of the table, surrounded by various accompaniments. Let each guest take a soup bowl and fill it with cooked noodles, a few julienned vegetables, toasted cashew nuts and tofu, or thin slices of cooked chicken or beef; and then scoop some of the warm, flavourful broth over it all…

Ingredients

Quantity Ingredient
5 asian shallots
3 garlic cloves
5 cm piece fresh ginger
5 cm piece fresh galangal, (optional)
5 kaffir lime leaves, plus 5 extra leaves for serving
3 lemongrass stalks
3 tablespoons peanut or vegetable oil
1-1 1/2 teaspoons thai green curry paste
2.5 litre mild chicken or vegetable stock
2-3 tablespoons fish sauce
2 limes, juiced
salt, to taste
lime wedges, to serve

To serve

Quantity Ingredient
boiled rice noodles or glass noodles
carrots, julienned
red capsicum, julienned
asian shallots, in wafer-thin slices
baby spinach or torn, crisp lettuce leaves
mung bean sprouts
fresh shiitake or other mushrooms, thinly sliced
cashew nuts or peanuts, chopped
cooked chicken or beef, or firm tofu, in cubes
fresh mint, coriander or thai sweet basil

Method

  1. Start by preparing all the ingredients. Peel and finely chop the shallots and garlic. Peel and thinly slice the ginger and the galangal, if using. Rinse the kaffir lime leaves and roughly shred them. Trim and lightly bruise the lemongrass, and then cut it into large pieces.
  2. Heat the oil in a large saucepan over medium heat. Sweat the shallots and garlic for a few minutes without colouring. Add the curry paste and ‘mash’ it around, then add the ginger and galangal and sauté for another minute or so while stirring.
  3. Pour in the stock, adding the shredded kaffir lime leaves and large pieces of lemongrass. Cover and let everything simmer slowly for about 30 minutes, to release all the flavours. Towards the end, pour in the fish sauce and lime juice and simmer for another 1-2 minutes. Taste, and adjust the seasoning if necessary.
  4. Strain the broth, wipe the saucepan clean and pour the broth back in. You can serve the broth either as soon as it’s done, or gently reheat it later on. As you are about to serve, garnish with the last kaffir lime leaves torn in half, and place a bowl of lime wedges on the table. Use a portable hotplate, if you have one, to keep the broth in the saucepan warm.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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