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Betelnut lemongrass broth, with noodles and coconut sambal Recipe

It is a coconut milk broth made with lemongrass betelnut served with noodles, coconut sambal, toasted coconut, and broccoli.

  • Prep time:
  • 15 minutes
  • cook time:
  • 1 hour
  • serves:
  • 2

Ratings :

    • (1)

Details

Ratings

    • (1)

Vegetarian

Level : Moderate

Cuisine : Thai

Course : Appetizer

Recipe Notes

The broth should be allowed to simmer for atleast half and hour to let the flavour develop, then the longer the better.

Ingredients

Ingredients For Betelnut lemongrass broth, with noodles and coconut sambal Recipe

Methods
  • 1. For the broth
  • 2. Slice half an onion, smash the lower ends of 3 lemongrass stalks, smash 3 garlic, slice 3 red chillies laterally, slice one thumb sized piece of ginger laterally and roughly chop 3 betel nut leaves.
  • 3. Brown of the onions in a pan, then add chillies, ginger, lemongrass, garlic, 3 star anise and the betel nut leaves.
  • 4. Cook on low flame until aromatic then add 3 cups of water, let it simmer at a medium flame until reduced to 1/3rd
  • 5. For the coconut sambal
  • 6. Add the dessicated coconut, 5 red chillies, chilli garlic oil, small piece of ginger, one stalk of lemongrass into a blender and blend until a smooth paste, add a tablespoon of water if dry.
  • 7. Add the blended mix into a pan and add half a teaspoon of brown sugar, season with salt lightly and cook off until the oil from the paste starts to separate, once that happens take off the heat and keep aside.
  • 8. After half and hour of broth reduction add the coconut milk, boil for another 10 minutes, balance flavour by adding lemon and salt. Strain the broth into a container, simultaneously boil noodles and blanch broccoli.
  • 9. To serve put noodles in a bowl, top with the broth, sprinkle generously with coconut sambal and garnish with mint leaves, toasted coconut and blanched broccoli.
Reviews

This looks very appealing! I am wondering if the flavor will be more on the sweeter side?

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