Thai coconut & veg broth — a fragrant, light noodle soup of vegetables and egg noodles in a red curry coconut broth, brightened with lime and fresh herbs. Quick and comforting.
- 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
Video
Preparation
- Place the curry paste in a large saucepan or wok with the oil and fry for 1 minute until fragrant. Tip in the vegetable stock, coconut milk and brown sugar, then simmer for 3 minutes.
- Add the noodles, carrots and Chinese leaf and simmer for 4–6 minutes, until all are tender. Mix in the beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with the spring onions and coriander.
