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Thai · vegetarian

Thai coconut & veg broth

total
0 min
effort
Easy
serves
4
ratings
New
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Ingredients

Serves 4
  • Thai Red Curry Paste1.5 tbsp
  • Vegetable Oil1 tsp
  • Vegetable Stock1 l
  • Coconut Milk400 ml
  • Brown Sugar2 tsp
  • Egg Noodles175 g
  • Carrots2
  • Chinese Leaf½
  • Bean Sprouts150 g
  • Cherry Tomatoes6
  • Limejuice1
  • Spring Onions3
  • Coriander
The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

2 steps · 0 min
  1. 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.
  2. 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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