This recipe was inspired by what we had leftover in the fridge before we went for the week’s grocery run (aka it’s super easy and made with ingredients you probably already have at home). We used broccoli, canned baby corn, and buckwheat noodles but this soup or curry (it could be either or both, right?) can be modified for your taste. We’d love to hear how you adapt this recipe for your family!
The broth is incredibly flavorful and is made with just a few ingredients. The onions are almost caramelized and add a hint of sweetness while the garlic and ginger add aroma and heat. The gochujang, a Korean chili paste, brings more heat but also some sweetness. And the coconut milk just rounds all the flavors out and creates a creamy base.
We love baby corn and if you haven’t tried it, we highly recommend it! It’s slightly sweet and has a great crunch. In this dish, the corn soaks the broth right up and it just hits the spot.
We’re all about balance when we cook at home and the broccoli and buckwheat noodles do just that by adding that much needed fiber into our diet. This is one of the easiest and yummiest ways to cook broccoli – you just break a bunch into florets, toss in olive oil, salt, and pepper and roast at 425 F, it really doesn’t get much simpler than that.
Spicy Red Curry Broth w/ Baby Corn, Charred Broccoli, and Noodles
Ingredients
- 1 bunch broccoli
- 4 tbsp olive oil divided
- ½ cup red onions sliced
- 4 cloves garlic sliced
- 1 inch ginger peeled & sliced
- 2 Thai chilies sliced
- 2 tbsp gochujang sauce
- 1 13.5 oz can coconut milk
- ¼ cup water
- 2 servings noodles (use your favorite, we used buckwheat noodles)
- 1 15 oz can baby corn
- salt to taste
- ground black pepper to taste
Instructions
- Preheat the oven to 425 F.
- Cut the broccoli into large florets. They shouldn’t be too small, otherwise they will burn in the oven. Spread the florets in a sheet pan. Drizzle 2 tbsp of the olive oil and season with salt and pepper and toss to distribute the spices and oil evenly. Spread the broccoli evenly in one layer.
- Once the oven is preheated, roast the broccoli for 30-40 minutes until the broccoli is slightly charred, but not burned.
- While the broccoli is baking, heat the remaining olive oil in a large, heavy-bottomed pot, like a dutch oven, over medium-high heat.
- Add the onions and reduce the heat to medium. Sauté the onions for about 5-7 minutes until the edges are turning slightly brown.
- Add the garlic, ginger, and chilies and sauté for another 2-3 minutes until the mixture is fragrant.
- Add the gochujang sauce and mix well for about 1 minute. Add salt to taste and mix well.
- Add the coconut milk and the water and mix. Increase the heat to medium-high and let the broth simmer for 15-20 minutes.
- While the broth is simmering, cook the noodles according to the package instructions. Once they are done drain and set aside.
- Add the baby corn to the broth and stir and turn the heat off.
- To serve, divide the noodles into two serving bowls. Pour the broth over the noodles and top with the baby corn and charred broccoli. Enjoy!
