Chilli Coconut Broth Bowls
A warming, creamy noodle soup with mushrooms, chilli oil and coconut milk that delivers comfort in every steamy bite.
Equipment
Ingredients
Broth
mushrooms (sliced)
150 g
garlic (minced)
4 cloves
ginger (grated)
15 g
spring onions (sliced)
3 pcs
vegetable broth
400 ml
coconut milk
220 ml
dark soy sauce
15 ml
Japanese style soy sauce
30 ml
chilli oil
15 ml
miso paste
10 g
sesame oil
10 ml
Assembly
noodles (cooked)
200 g
bok choy (blanched)
200 g
sesame seeds (toasted)
10 g
Instructions
Cook noodles
Cook noodles of choice until just shy of al dente, then drain and set aside.
Cook mushrooms
Heat oil in pan, add sliced mushrooms and cook until they release water and brown.
Prepare aromatic base
Heat sesame oil and sauté garlic, ginger, spring onions, chilli oil and miso until fragrant.
Add broth and simmer
Add vegetable broth and Japanese soy sauce, then simmer to deepen flavours.
Add coconut milk
Stir in coconut milk gradually to create a creamy broth, then cook on low heat.
Blanch greens
Blanch bok choy in boiling water for 1-2 minutes until bright green and tender-crisp.
Assemble bowls
Divide noodles between bowls, ladle over the chilli coconut broth, top with blanched greens and garnish with sesame seeds and spring onions.
Original recipe
Storage
Store broth and noodles separately. Reheat broth gently to prevent coconut milk from separating.
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