My Red Thai Vegetable Noodle Broth is a great heartwarming family dish that isn’t a faff to make and perfect for when the colder nights draw in!
This is a very nutritious dish, below are the main nutrients and their attributes to our diets:
Vitamin A – There are two types but this is the pro-vitamin A found in plant-based foods. Cartenoids are dark coloured pigments found in vegetables and fruit which can be turned into a form of vitamin A. These cartenoids are antioxidants that can prevent cell damage and have been linked to reduce the risk of cancer.Vitamin C
Dietary fibre – Other than keeping your digestive system healthy, fibre also been links to prove that it also helps control diabetes, cholesterol levels and weight.
Iron – If you are anaemic you need to pay attention to this one, iron helps in the production of haemoglobin and myoglobin, also in making up lots of our body’s proteins. Both of these of vital in carrying oxygen around our body with haemoglobin being found in our red blood cells and myoglobin in our muscles.
Magnesium – This is required for hundreds of biochemical reactions in the human body. Magnesium maintains nerve and muscle function, regulates the heart, maintains the immune system, regulates sugar levels, helps produce proteins. It is therefore great for combating high blood pressure, heart disease and diabetes.
Potassium – Builds proteins and muscle, break down carbohydrates so your body can utilise them, maintain healthy body growth, control electrical heart activity and body’s acid balance.
Ingredients (Serves 4)
2 Carrots
16 Cherry tomatoes
4 Spring onions
Half head of Chinese leaf
150g Beansprouts
175g Egg noodles
400ml Coconut milk
5 tbsp Red Thai curry paste
1 Lime
1 tsp Olive oil
Handful of cashews
Handful of chopped coriander
Instructions
- Chop the carrots into matchsticks – to cut down the length of time this takes, try using a julienne peeler which can be found very inexpensively online – see here
- Then half the cherry tomatoes, chop the spring onions lengthways and shred the Chinese leaf
- Add the olive oil to a saucepan, add the curry paste and simmer for 2 minutes until the aromatic flavours are filling the air
- Then add the coconut milk, carrots, Chinese leaf, noodles and simmer for 5 minutes
- Add the beansprouts and tomatoes at this stage and continue cooking for a further 3 minutes
- Meanwhile roughly chop the cashews and toast lightly in a dry hot pan
- Ladle out the broth into bowls – top with the spring onions, coriander, cashews and a quartered lime
I like to serve with some Thai crackers to help scoop up some of the broth and a virgin pina colada (half pineapple juice and half coconut milk) . Would love to see what you think of this recipe and if you have some pictures remember to tag @boolovesbaking on Instagram!
Subscribe to the blog on the homepage to receive notifications of more recipes and nutritional advice.
Boo 💚
I just made this tonight for my dinner! I have to say it was amazing!, I did have to add some vegetable stock because the noodles were pretty much absorbing all of the coconut milk but I didn’t measure out the accurate amount, I just cooked a bunch and thought “eh, that will do!” but I managed to save it with some vegetable stock and turned out amazing! honestly love this recipe, will defiantly make it again but with some added veg stock to make it more soupy!.
Thanks Miranda – that’s a lovely comment
You’ve made my day!