Warm up your night and delight the palate with this deliciously more-ish Thai broth. Glassy rice noodles, topped with a silky broth of pak choi and Free-range beef strips. Finished off with a scattering of toasted cashews and a spicy lime slaw for freshness.
Glassy Thai Beef Broth
Glassy Thai Beef Broth
with pak choi, noodles & cashew nuts
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Almond Milk
- Beef
- Beef Schnitzel (without crumb)
- Cashew Nuts
- Coconut Yoghurt
- Flat Rice Noodles
- Fresh Coriander
- Lime
- Limes
- Pak Choi
- Piquanté Peppers
- Shredded Cabbage & Julienne Carrot
- Thai Red Curry Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
GO NUTS
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the cabbage and carrot into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, lime zest to taste and 1 tsp of oil. Toss to combine, season generously, and add a squeeze of lime juice.
THAI TIME!
Dilute the stock with 120ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When the oil is hot, fry the schnitzel for 1-2 minutes per side until browned but not cooked through. Remove from the pot on completion and set aside. Reduce to a medium-high heat, add another drizzle of oil if necessary, and fry the pak choi stems for 1-2 minutes until lightly browned. Stir through ½ of the curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and almond milk. Stir to combine, reduce the heat and simmer for 3-5 minutes.
WHILE THE BROTH IS SIMMERING...
Place the noodles in a shallow bowl and submerge in salted boiling water. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside.
ALL TOGETHER NOW!
Slice the browned beef schnitzel into strips. When the broth has reduced and thickened, add the beef strips (and the remaining curry paste if you like it spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 2-3 minutes until the vegetables are wilted and the beef is cooked through. Remove from the heat, season and add a sweetener of choice to taste.
OH BROTH-ER!
Plate up the noodles, top with the silky loaded broth, and garnish with toasted cashew nuts, remaining fresh coriander and dollops of the coconut yoghurt. Finish off with a squeeze of lime juice and serve the spicy slaw on the side. Well done, Chef!
Cashew Nuts - 10g
Shredded Cabbage & Julienne Carrot - 100g
Piquanté Peppers - 25g
Fresh Coriander - 4g
Lime - 1
Vegetable Stock - 5ml
Pak Choi - 100g
Beef Schnitzel (without crumb) - 150g
Thai Red Curry Paste - 15ml
Almond Milk - 125ml
Flat Rice Noodles - 50g
Coconut Yoghurt - 65ml
GO NUTS
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the cabbage and carrot into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, lime zest to taste and 2 tsps of oil. Toss to combine, season generously, and add a squeeze of lime juice.
THAI TIME!
Dilute the stock with 240ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When the oil is hot, fry the schnitzel for 1-2 minutes per side until browned but not cooked through. Remove from the pot on completion and set aside. Reduce to a medium-high heat, add another drizzle of oil if necessary, and fry the pak choi stems for 1-2 minutes until lightly browned. Stir through ½ of the curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and almond milk. Stir to combine, reduce the heat and simmer for 3-5 minutes.
WHILE THE BROTH IS SIMMERING...
Place the noodles in a shallow bowl and submerge in salted boiling water. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside.
ALL TOGETHER NOW!
Slice the browned beef schnitzel into strips. When the broth has reduced and thickened, add the beef strips (and the remaining curry paste if you like it spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 2-3 minutes until the vegetables are wilted and the beef is cooked through. Remove from the heat, season and add a sweetener of choice to taste.
OH BROTH-ER!
Plate up the noodles, top with the silky loaded broth, and garnish with toasted cashew nuts, remaining fresh coriander and dollops of the coconut yoghurt. Finish off with a squeeze of lime juice and serve the spicy slaw on the side. Well done, Chef!
Cashew Nuts - 20g
Shredded Cabbage & Julienne Carrot - 200g
Piquanté Peppers - 50g
Fresh Coriander - 8g
Lime - 1
Vegetable Stock - 10ml
Pak Choi - 200g
Beef Schnitzel (without crumb) - 300g
Thai Red Curry Paste - 30ml
Almond Milk - 250ml
Flat Rice Noodles - 100g
Coconut Yoghurt - 125ml
GO NUTS
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the cabbage and carrot into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, lime zest to taste and 1 tbsp of oil. Toss to combine, season generously, and add a squeeze of lime juice.
THAI TIME!
Dilute the stock with 360ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When the oil is hot, fry the schnitzel for 1-2 minutes per side until browned but not cooked through. Remove from the pot on completion and set aside. You may need to do this in batches. Reduce to a medium-high heat, add another drizzle of oil if necessary, and fry the pak choi stems for 1-2 minutes until lightly browned. Stir through ½ of the curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and almond milk. Stir to combine, reduce the heat and simmer for 5-7 minutes.
WHILE THE BROTH IS SIMMERING...
Place the noodles in a shallow bowl and submerge in salted boiling water. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside.
ALL TOGETHER NOW!
Slice the browned beef schnitzel into strips. When the broth has reduced and thickened, add the beef strips (and the remaining curry paste if you like it spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 3-4 minutes until the vegetables are wilted and the beef is cooked through. Remove from the heat, season and add a sweetener of choice to taste.
OH BROTH-ER!
Plate up the noodles, top with the silky loaded broth, and garnish with toasted cashew nuts, remaining fresh coriander and dollops of the coconut yoghurt. Finish off with a squeeze of lime juice and serve the spicy slaw on the side. Well done, Chef!
Cashew Nuts - 30g
Shredded Cabbage & Julienne Carrot - 300g
Piquanté Peppers - 75g
Fresh Coriander - 12g
Limes - 2
Vegetable Stock - 15ml
Pak Choi - 300g
Beef Schnitzel (without crumb) - 450g
Thai Red Curry Paste - 45ml
Almond Milk - 375ml
Flat Rice Noodles - 150g
Coconut Yoghurt - 170ml
GO NUTS
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the cabbage and carrot into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, lime zest to taste and 2 tbsps of oil. Toss to combine, season generously, and add a squeeze of lime juice.
THAI TIME!
Dilute the stock with 480ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When the oil is hot, fry the schnitzel for 1-2 minutes per side until browned but not cooked through. Remove from the pot on completion and set aside. You may need to do this in batches. Reduce to a medium-high heat, add another drizzle of oil if necessary, and fry the pak choi stems for 1-2 minutes until lightly browned. Stir through ½ of the curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and almond milk. Stir to combine, reduce the heat and simmer for 5-7 minutes.
WHILE THE BROTH IS SIMMERING...
Place the noodles in a shallow bowl and submerge in salted boiling water. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside.
ALL TOGETHER NOW!
Slice the browned beef schnitzel into strips. When the broth has reduced and thickened, add the beef strips (and the remaining curry paste if you like it spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 3-4 minutes until the vegetables are wilted and the beef is cooked through. Remove from the heat, season and add a sweetener of choice to taste.
OH BROTH-ER!
Plate up the noodles, top with the silky loaded broth, and garnish with toasted cashew nuts, remaining fresh coriander and dollops of the coconut yoghurt. Finish off with a squeeze of lime juice and serve the spicy slaw on the side. Well done, Chef!
Cashew Nuts - 40g
Shredded Cabbage & Julienne Carrot - 400g
Piquanté Peppers - 100g
Fresh Coriander - 15g
Limes - 2
Vegetable Stock - 20ml
Pak Choi - 400g
Beef Schnitzel (without crumb) - 600g
Thai Red Curry Paste - 60ml
Almond Milk - 500ml
Flat Rice Noodles - 200g
Coconut Yoghurt - 250g
Woolies Products in this dish
