Thai coconut & veg broth

Name: Thai coconut & veg broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
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

Pure Veg📍Thai🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Vegetarian

Ingredients for Thai coconut & veg broth

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Thai Red Curry Paste

1 ½ tbsp

Vegetable Oil

1 tsp

Vegetable Stock

1 L

Coconut Milk

400ml

Brown Sugar

2 tsp

Egg Noodles

175g

Carrots

Chinese Leaf

1/2

Bean Sprouts

150g

Cherry Tomatoes

Lime

Juice of 1

Spring Onions

3 sliced thinly

Coriander

Handful

step 1

Step-by-Step 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.