If you are looking for a dish to liven your taste buds while keeping you warm this winter, this 5 spice mushroom sate broth is it!
You will find this broth bursting with aromatic spices, singing with lemongrass from the curry paste, and creaminess from the full fat coconut milk with the addition of cashews instead of peanuts. Extremely versatile, this sate can be made into a ramen style dish with the addition of noodles or served over rice with baguette. This broth is so tantalizing whichever way you decide to eat it and a great addition to your collection of recipes.
Chanthy Yen – Touk, Montreal
- 2 Tbsp Vegetable Oil
- 2 Tbsp Red Curry Paste
- 2 Tbsp Palm Sugar/Brown Sugar
- 1 whole Star Anise
- 1 stick Cinnamon
- ¼ Cup Cashews (Whole)
- 1 tsp 5 Spice
- ½ Medium Red Onion Sliced into 1 inch pieces
- 2 Cup/1 pkg King Oyster Mushrooms/ Oyster Mushroom shredded (about 170g)
- 1 Tomato (Medium Size, Unripe) sliced into 8 wedges
- ½ Cup Coconut Milk (Full fat)
- 1.5 Litre Vegetable Stock (No Salt Added/Low Sodium)
- 8 Pieces Kaffir Lime Leaf (Optional)
- 2 Tbsp Salt
- 2 Tbsp Soy Sauce (Low Sodium/Light)
- 1 tsp Sesame Oil
- Thai Basil
- Birds Eye Chillies
- Bok Choy
- Fried Tofu Puffs
- Noodles or Rice or Baguette
For this recipe, you will need a cutting board, knife, wooden spoon, ladle, measuring spoons, measuring cups, and tall pot.
Once all of your ingredients are gathered and measured, place items in “Part 1” into a tall pot and set the element on your stove to medium-high (about 7 for electric stoves).
Once the “Part 1” comes to a sizzle, add ingredients from “Part 2” and cook until tender, stirring often not to scorch the bottom.
Once the vegetables are tender, add “Part 3” and bring to a simmer for about 5 minutes, stirring often.
Adjust seasoning to taste, garnish and serve.
Servings : 4
Time: 30 minutes
📷 Chanthy Yen