- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 338
- Fat Content: 14g
- Saturated Fat Content: 7g
- Carbohydrate Content: 46g
- Sugar Content: 12g
- Fiber Content: 5g
- Protein Content: 10g
- Sodium Content: 1.19g
Thai coconut & veg broth
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
Instructions
- 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 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.
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