This recipe outlines a fragrant Thai hot pot, a spicy and nutty-creamy curry perfect for fans of Asian cuisine. It features a colorful vegetable potpourri, rice noodles, and crispy soy strips.
To prepare, soy strips are soaked and then fried until crispy. A rich coconut-peanut sauce is created by sautéing garlic and ginger, adding curry paste, coconut milk, peanut butter, and soy sauce, then simmering with vegetable broth. Rice noodles are cooked separately. Fresh vegetables are briefly added to the simmering sauce. The dish is served in deep plates, topped with the crispy soy strips, and garnished with lime, black sesame seeds, and fresh cilantro, offering a warming and delicious meal.
With fine spiciness, a colorful vegetable potpourri, rice noodles and nutty-creamy coconut sauce, this fragrant, typical Thai curry warms the hearts of all fans of Asian cuisine.
Thai hot pot, with crunchy vegetables, crispy soy strips and rice ribbon noodles
Thai hot pot, with crunchy vegetables, crispy soy strips and rice ribbon noodles
Ingredients
Servings:
Units:MetrischImperial
Instructions
- Pour hot vegetable broth over soy strips and soak for 10 minutes. Then squeeze well and collect the broth.
- Finely chop the garlic. Heat half of the oil, sauté garlic and ginger briefly. Add curry paste, deglaze with coconut milk. Add peanut butter, soy sauce, vegetable broth and simmer gently for about 20 minutes.
- Meanwhile, cook rice noodles.
- Mix starch with a little turmeric. Roll soy strips in it and fry in the remaining oil until crispy on all sides.
- Add the prepared vegetables to the coconut broth and bring to the boil briefly. If necessary, season with a little soy sauce.
- Serve soup in deep plates and top with the crispy soy strips. Garnish with lime wedge, black sesame seeds and fresh cilantro.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.
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