THAI COCONUT & VEG BROTH

Thai coconut & veg broth image

Get a taste of Thai with this quick and easy noodle soup cooked all in one pan

Provided by Good Food team

Time 25m

Number Of Ingredients 13

Ingredients

1 ½ 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

Steps:

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.

Nutrition Facts : Calories 338 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.19 milligram of sodium