asian · 0 min · serves 4

Thai coconut & veg broth

Ingredients

• 1 tbsp curry paste
• 1 tsp vegetable oil
• 1l vegetable broth
• 400ml coconut milk
• 2 tsp brown sugar
• 175g pasta
• 2 carrot_unit carrot
• 0.5 cabbage_unit cabbage
• 150g peas
• 6 tomato_unit tomato
• 1 lime_unit lime
• 3 green_onion_unit green onion
• 1 cilantro_unit cilantro

Method

1. step 1
2. 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.
3. step 2
4. 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.