Thai coconut & veg broth

Vegetarian · Thai classic.

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

Method

1. Continue cooking — Place the curry paste in a large saucepan or wok with the oil.
2. Fry — Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar.
3. Simmer — Simmer for 3 mins. Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender.
4. Mix together — Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like.
5. Continue cooking — Spoon into bowls and sprinkle with spring onions and coriander.

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