Description
A delicious and hearty soup that features marrow and a flavorful broth.
Ingredients
Scale
- 500 grams marrow bones
- 200 grams rice noodles
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry paste
- 1 liter chicken broth
- 200 ml coconut milk
- 1 red chili, chopped (optional)
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat a large pot over medium heat and add the vegetable oil.
- Sauté the onion, garlic, and ginger until softened.
- Add the curry paste and cook for an additional minute.
- Pour in the chicken broth and add marrow bones.
- Bring to a boil, then reduce to a simmer for 30 minutes.
- Remove marrow bones, scrape out marrow and return to soup.
- Add coconut milk and rice noodles; let simmer until noodles are cooked.
- Serve hot garnished with chili, green onions, and cilantro.
Notes
- For a spicier version, add more red chili.
- Can substitute rice noodles with vermicelli if preferred.
- This dish can be made in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg