Recipe for Thai Broth with Crispy Noodles 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 x 400 ml can coconut milk
300 ml Stock
450 gm Cauliflower florets
250 gm Threat egg noodles
2 tsp Sesame oil
55 gm Spinach, roughly shredded
100 gm Cashew nuts, toasted
Salt and black pepper
Oil for deep-frying
----------------- THAI PASTE ----------------
2 x Dried chillies, soaked in boiling water for 5 minutes
1 x Lemon grass stalk, finely chopped
2 x Garlic cloves, roughly chopped
1 x 5 cm piece fresh root ginger, peeled and chopped
1 tbl Coriander seeds
2 tbl Vegetable oil
4 tbl Roughly chopped coriander with stalks
1 x Fresh red chilli, seeded
Instructions:
Instructions: Place all the Thai paste ingredients in a blender or small food processor and whizz together. (This can be done the day before, and kept in the fridge). Transfer the paste to a wok or large pan and fry for 2 minutes.

Add the coconut milk and stock to the fried paste, and bring to the boil.

Add the cauliflower florets and simmer for 8-10 minutes until just cooked.

Meanwhile, cook the noodles separately, as directed on the packet, and drain. Toss half of the noodles in the sesame oil and set to one side.

Add the spinach to the broth and simmer for a further minute. Stir in the warm cashew nuts. Season to taste if necessary.

Deep-fry the remaining noodles, in two batches. in hot oil for 1-2 minutes, until crisp.

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