Thai coconut & veg broth
Ingredients
- 1 ½ tbsp Thai Red Curry Paste
- 1 tsp Vegetable Oil
- 1 L Vegetable Stock
- 400ml Coconut Milk
- 2 tsp Brown Sugar
- 175g Egg Noodles
- 2 Carrots
- 1/2 Chinese Leaf
- 150g Bean Sprouts
- 6 Cherry Tomatoes
- Juice of 1 Lime
- 3 sliced thinly Spring Onions
- Handful Coriander
Instructions
- step 1
Place the curry paste in a large saucepan or wok with the oil
- Fry for 1 min until fragrant
- Tip in the vegetable stock, coconut milk and brown sugar
- Simmer for 3 mins
-
step 2
Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender
- Mix in beansprouts and tomatoes
- Add lime juice to taste and some extra seasoning, if you like
- Spoon into bowls and sprinkle with spring onions and coriander