Thai coconut & veg broth

10-30 minutes 4 servings 400 kcal or less asian recipes broth chinese leaf coconut coconut milk easy egg noodle egg noodles mains noodle soup one-pot quick spicy broth thai thai red curry paste

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

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.