Thai Coconut and Veg Broth
A fragrant, slurpable Thai coconut noodle soup bursting with vibrant veg and zesty lime.
Ingredients
1 ½ tbsp Thai red curry paste195g
1 tsp vegetable oil1L
1 litre vegetable stock10 pack
400ml coconut milk400ml
2 tsp brown sugar500g
175g egg noodles250g
2 carrots, finely sliced500g
½ Chinese leaf, shredded1 head
150g beansprouts300g
6 cherry tomatoes, halved250g
Juice of 1 lime1 unit
3 spring onions, finely sliced1 bunch
Handful fresh coriander, chopped30g
Method
- 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.
- 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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £4.83 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£12.15 est. · serves 2