Thai coconut & veg broth
Ingredients
Thai Red Curry Paste1 ½ tbsp
Vegetable Oil1 tsp
Vegetable Stock1 L
Coconut Milk400ml
Brown Sugar2 tsp
Egg Noodles175g
Carrots2
Chinese Leaf1/2
Bean Sprouts150g
Cherry Tomatoes6
LimeJuice of 1
Spring Onions3 sliced thinly
CorianderHandful
Instructions
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.
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