Step 1 of 6
Thai Coconut & Veg Broth
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.
Step 2
Pour in the vegetable stock and the coconut milk, add the brown sugar and simmer for 3 minutes.
Step 3
Add the egg noodles, the sliced carrots and the shredded Napa cabbage and simmer for 4–6 minutes, until everything is tender.
Step 4
Stir the beansprouts and cherry tomatoes through and take the pan off the heat, so the sprouts keep their snap.
Step 5
Squeeze lime juice in to taste and check the seasoning.
Step 6
Ladle into bowls and finish with the sliced scallions and the cilantro.
