Thai coconut & veg broth

Name: Thai coconut & veg broth
Prep time: 25 min
Cook time: 27 min
Total time: 52 min
Yield: 6 servings
Ingredients: 1½ tbsp Thai red curry paste; 1 tsp Vegetable Oil; 1 L Vegetable Stock; 400 ml Coconut Milk; 2 tsp Brown Sugar; 175 g Egg Noodles; 2 Carrots; ½ Chinese Leaf; 150 g Bean Sprouts; 6 Cherry Tomatoes; 1 Juice of 1 Lime; 3 sliced thinly Spring Onions; 1 Handful Coriander

52 min · Serves 6 · By TheMealDB Import

Vegetarian
Thai
Healthy

Thai, Vegetarian

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

1½ tbspThai red curry paste
1 tspVegetable Oil
1 LVegetable Stock
400 mlCoconut Milk
2 tspBrown Sugar
175 gEgg Noodles
2 Carrots
½ Chinese Leaf
150 gBean Sprouts
6 Cherry Tomatoes
1 Juice of 1Lime
3 sliced thinlySpring Onions
1 HandfulCoriander

Method

Prep 25 min · Cook 27 min

1Place 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.
2Add 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.