Asian style soup in a Penang Coconut milk broth
"TCC" Premium Coconut milk x2 cans
"Valcom" Penang curry paste (1/2 a jar)
vermicelli noodles 100g
Raw Cashew nuts
Soak the vermicelli noodles in cold water to soften
Chop capsicum, cabbage, spring onions, and tomatoe to preferred size,
Add chopped vegetables, 1/2 can of pineapple chunks (drained) and 1/4 cup of cashews to the saucepan.
Simmered all ingredients on a low heat and add 2 cans of coconut milk and Penang paste (1/2 jar)
Simmer on low heat for 8-10 minutes
Remove saucepan from heat add vermicelli noodles, 1/2 cup bean sprouts, small handful of mint and coriander and stir through
Serve and garnish with a tablespoon of fried shallots a teaspoon of dried anchovies extra coriander and mint and your done!
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