Thai Coconut & Veg Broth
Transport your taste buds to Southeast Asia with this vibrant and aromatic Thai red curry noodle soup. A luscious and fragrant blend of red curry paste, coconut milk, and vegetable stock creates a flavorful base for tender noodles, crisp matchstick carrots, and leafy Chinese greens. Topped with fresh bursts of cherry tomatoes, zesty lime juice, and the crunch of beansprouts, this dish is a harmonious symphony of textures and flavors. Garnish with spring onions and fragrant coriander for a final touch of freshness.
— Constant Cookbook
Ingredients
- 1½ tbsp Thai red curry paste
- 1 tsp vegetable oil
- 1l vegetable stock
- 400ml can half-fat coconut milk
- 2 tsp brown sugar
- 175g medium egg noodles
- 2 carrots , cut into matchsticks
- ½ head Chinese leaf , sliced
- ½ x 300g bag beansprouts
- 6 cherry tomatoes , halved
- juice 1 lime
- 3 spring onions , halved, then finely sliced lengthways
- handful coriander , roughly chopped
Instructions
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 338 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 1.19 milligram of sodium
Comments
No comments found.