Thai
Vegetarian
Thai coconut & veg broth
Ingredients
- 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 2
- Chinese Leaf 1/2
- Bean Sprouts 150g
- Cherry Tomatoes 6
- Lime Juice of 1
- Spring Onions 3 sliced thinly
- Coriander Handful
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.
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.