Thai Coconut & Veg Broth

Ingredients

• 1 1/2 tbspthai red curry paste, use vegetarian/vegan paste if required — standard paste contains fish sauce or shrimp paste
• 1 tspvegetable oil
• 1 lvegetable stock
• 400 mlcoconut milk
• 2 tspbrown sugar
• 175 gegg noodles
• 2carrots, sliced
• 1/2chinese leaf, half a head, shredded
• 150 gbean sprouts
• 6cherry tomatoes
• 1lime, juice to taste
• 3spring onions, thinly sliced
• fresh coriander

Method

1. 1

   Place the curry paste in a large saucepan or wok with the oil. Fry for 1 minute until fragrant.

2. 2

   Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 minutes.

3. 3

   Add the noodles, carrots and Chinese leaf. Simmer for 4–6 minutes until all are tender.

4. 4

   Stir in the beansprouts and cherry tomatoes. Add lime juice to taste and adjust seasoning.

5. 5

   Ladle into bowls and scatter with spring onions and fresh coriander.