In this recipe, I use a high-speed blender to blend all the ingredients for the curry broth. Check the notes for instructions on how to make the broth with a food processor or an immersion blender.
Feel free to serve the noodles with additional vegetables or protein.
NUTRITION INFORMATION: Amount per serving: Calories: 428, Total Fat 8.6g, Saturated Fat: 7.3g, Cholesterol: 0mg, Sodium: 900mg, Total Carbohydrate: 79g, Dietary Fiber: 3.2g, Sugar: 4g, Protein 7.4g
- *For a lighter broth, use light coconut milk.
- **You should get about 2/3 to 3/4 cup of the shallots when they’re chopped into chunks.
- If you don’t have a high-speed blender, here are some alternative methods for making the curry broth. Food processor: Add the coconut milk, curry paste, salt, basil, mint, cilantro, garlic, and shallots to your food processor and blend until you get a paste. Transfer the paste to a pot, add the broth, and stir to combine. Immersion blender: First, roughly chop the herbs, garlic, and shallots. Then, add all the ingredients (except the noodles) into a pot and blend with an immersion blender.