Asian > Thai > Coconut Milk

Mi Celor with Coconut Milk Recipe

Ingredients with Measurements:
- 1 pound of Mi Celor noodles
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced shallots
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1/2 teaspoon of ground black pepper
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 2 cups of chicken broth

Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Wooden spoon

Step-by-step instructions:

1. Cook the Mi Celor noodles according to the package instructions. Drain and set aside.

2. In a mixing bowl, combine the coconut milk, fish sauce, soy sauce, sugar, and ground black pepper. Mix well and set aside.

3. Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and shallots and cook until fragrant, about 1-2 minutes.

4. Pour in the coconut milk mixture and chicken broth. Stir well and bring to a boil.

5. Add the cooked Mi Celor noodles to the pot and stir to combine. Reduce the heat to low and let simmer for 5-7 minutes.

6. Add the chopped scallions and cilantro to the pot and stir to combine.

7. Serve hot and enjoy!


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 10g

Substitutions for ingredients:
- Mi Celor noodles can be substituted with any type of egg noodles.
- Vegetable oil can be substituted with any type of cooking oil.
- Chicken broth can be substituted with vegetable broth or water.

Variations:
- Add cooked shrimp or chicken to the dish for added protein.
- Add sliced mushrooms or bell peppers for added flavor and texture.
- Use coconut cream instead of coconut milk for a richer and creamier sauce.

Tips and tricks:
- Make sure to rinse the cooked noodles with cold water to prevent them from sticking together.
- Adjust the seasoning to your liking by adding more or less fish sauce, soy sauce, sugar, or ground black pepper.
- Garnish with additional chopped scallions and cilantro for added flavor and presentation.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the leftovers in a pot over medium heat until heated through.

Presentation ideas:
Serve the Mi Celor with Coconut Milk in individual bowls and garnish with chopped scallions and cilantro.

Garnishes:
Chopped scallions and cilantro

Pairings:
Serve with a side of steamed vegetables or a fresh salad.

Suggested side dishes:
Steamed broccoli, green beans, or bok choy.

Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.

Food safety advice:
Make sure to cook the noodles and chicken broth to the appropriate temperature to prevent any foodborne illnesses.

Food history:
Mi Celor is a traditional dish from the central region of Vietnam. It is typically made with egg noodles, pork, and a rich broth made from pork bones.

Flavor profiles:
Creamy, savory, and slightly sweet.

Serving suggestions:
Serve hot and enjoy as a main dish.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Thai

Taste: Creamy, Sweet, Coconutty, Savory