Asian 20 min

Thai coconut & veg broth

Name: Thai coconut & veg broth
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 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

vegetarianhealthy

Ingredientsfor 2

450

Cal

12g

Protein

70g

Carbs

20g

Fat

11 ½ tbsp Thai Red Curry Paste
21 tsp Vegetable Oil
31 L Vegetable Stock
4400ml Coconut Milk
52 tsp Brown Sugar
6175g Egg Noodles
72 Carrots
81/2 Chinese Leaf
9150g Bean Sprouts
106 Cherry Tomatoes
11Juice of 1 Lime
123 sliced thinly Spring Onions
13Handful Coriander

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Instructions

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.