Thai coconut & veg broth

Ingredients

• 22.5 gCurry paste
• 5 mlOil
• 1000 mlVegetable broth
• 400 mlCoconut milk
• 8.4 gSugar
• 175 gEgg noodle
• 150 gCarrot
• 300 gNapa cabbage
• 150 gSprout
• 120 gTomato
• 30 mlLime juice
• 45 gGreen onion
• 15 gCoriander

Instructions

1. 1

   Preparation

   • Peel and slice the carrots into thin strips or rounds.
   • Chop the Chinese leaf into wide strips.
   • Slice the spring onions, roughly chop the coriander and juice the lime.
   • Halve the cherry tomatoes if using.
2. 2

   Cook the broth

   • Fry the red curry paste with the vegetable oil in a large saucepan or wok over medium heat for 1 minute until fragrant.
   • Add the vegetable stock, coconut milk and brown sugar, bring to the boil and simmer for 3 minutes.
3. 3

   Cook noodles & vegetables

   • Add the egg noodles, carrots and Chinese leaf and simmer for 4–6 minutes until tender.
   • Stir in bean sprouts and cherry tomatoes and warm through.
   • Add lime juice to taste and season if needed.
   • Ladle into bowls and sprinkle with spring onions and coriander. Serve immediately.