Thai recipe for 4 people, takes only 10 mins; recipe has thai red curry paste, vegetable oil, vegetable stock, coconut milk, brown sugar, egg noodle, carrot, chinese leaf, beansprout, cherry tomato, lime, spring onion and coriander.
Thai coconut & veg broth
Course: Thai
Servings
4
servings
Prep time
15 mins
Ingredients
- Thai Red Curry Paste: 1 1/2 tbsp Thai red curry paste
- Vegetable Oil: 1 tsp vegetable oil
- Vegetable Stock: 1l vegetable stock
- Coconut Milk: 400ml can half-fat coconut milk
- Brown Sugar: 2 tsp brown sugar
- Egg Noodle: 175g medium egg noodles
- Carrot: 2 carrots, cut into matchsticks
- Chinese Leaf: 1/2 head Chinese leaf, sliced
- Beansprout: 1/2 x 300g bag beansprouts
- Cherry Tomato: 6 cherry tomatoes, halved
- Lime: juice 1 lime
- Spring Onion: 3 spring onions, halved, then finely sliced lengthways
- Coriander: handful coriander, roughly chopped
Directions
- 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.
