Step 1 of 5
Thai Coconut & Veg Broth
Place the curry paste in a large saucepan or wok with the oil. Fry for 1 minute until fragrant.
Step 2
Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 minutes.
Step 3
Add the noodles, carrots and Chinese leaf. Simmer for 4–6 minutes until all are tender.
Step 4
Stir in the beansprouts and cherry tomatoes. Add lime juice to taste and adjust seasoning.
Step 5
Ladle into bowls and scatter with spring onions and fresh coriander.
