Thai coconut & veg broth

Name: Thai coconut & veg broth
Yield: 4
Cuisine: Thai
Ingredients: 1.00 tsp Vegetable oil; 1.00 l Stock cubes; Fresh coriander; 150.00 g Bean sprouts; 2.00 Carrot; 6.00 Cherry tomatoes; Lime; 3.00 Spring onions; 2.00 tsp Brown sugar; 400.00 ml Coconut milk; 175.00 g Egg noodles; 0.50 Chinese leaf; 1.50 tbsp Thai red curry paste

Allergens: Crustaceans, Eggs, Gluten

A Thai coconut broth with vegetables: red-curry scented.

Ingredients

Vegetable oil 1 tsp
Stock cubes 1 l
Fresh coriander
Bean sprouts 150 g
Carrot 2
Cherry tomatoes 6
Lime
Spring onions 3
Brown sugar 2 tsp
Coconut milk 400 ml
Egg noodles 175 g
Chinese leaf 0.5
Thai red curry paste 1.5 tbsp

Method

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.
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.

Thai coconut & veg broth

Ingredients

Method

Dinner. Simple. Sorted!