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
• 4 cupsvegetable stock
• 1 2/3 cupscoconut milk
• 2 tspbrown sugar
• 6 ozegg noodles
• 2carrots, sliced
• 1/2napa cabbage, half a head, shredded
• 5 ozbean sprouts
• 6cherry tomatoes
• 1lime, juice to taste
• 3scallions, thinly sliced
• fresh cilantro

Method

1. 1

   Put the red curry paste in a large saucepan or wok with the vegetable oil and fry it for 1 minute, until it darkens and smells fragrant.

2. 2

   Pour in the vegetable stock and the coconut milk, add the brown sugar and simmer for 3 minutes.

3. 3

   Add the egg noodles, the sliced carrots and the shredded Napa cabbage and simmer for 4–6 minutes, until everything is tender.

4. 4

   Stir the bean sprouts and cherry tomatoes through and take the pan off the heat, so the sprouts keep their snap.

5. 5

   Squeeze lime juice in to taste and check the seasoning.

6. 6

   Ladle into bowls and finish with the sliced scallions and the cilantro.

Nutrition per serving