Thai coconut & veg broth
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Thai
- Course
- Soup
- Ready in
- 20 min
- Effort
- Some steps
Ingredients
×1
- 1 ½ tbsp Thai Red Curry Paste
- 1 tsp Vegetable Oil
- 1 L Vegetable Stock
- 400ml Coconut Milk
- 2 tsp Brown Sugar
- 175g Egg Noodles
- 2 Carrots
- 1/2 Chinese Leaf
- 150g Bean Sprouts
- 6 Cherry Tomatoes
- Juice of 1 Lime
- 3 sliced thinly Spring Onions
- Handful Coriander
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. step 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.
Tags
- vegetarian
- creamy
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.