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Thai coconut & veg broth

Name: Thai coconut & veg broth
Ingredients: 1.5 tbsp Thai Red Curry Paste; 1 tsp Vegetable Oil; 1 L Vegetable Stock; 400 ml Coconut Milk; 2 tsp Brown Sugar; 175 g Egg Noodles; 2 Carrots; 0.5 Chinese Leaf; 150 g Bean Sprouts; 6 Cherry Tomatoes; Juice of 1 Lime; 3 sliced thinly Spring Onions; Handful Coriander

Thai vegetarian dish from TheMealDB, the open recipe collection. Originally published by bbcgoodfood.com.

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Ingredients

1.5 tbsp Thai Red Curry Paste
1 tsp Vegetable Oil
1 L Vegetable Stock
400 ml Coconut Milk
2 tsp Brown Sugar
175 g Egg Noodles
2 Carrots
0.5 Chinese Leaf
150 g Bean Sprouts
6 Cherry Tomatoes
Juice of 1 Lime
3 sliced thinly Spring Onions
Handful Coriander

Method

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
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

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Ingredients

Method

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