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Thai coconut & veg broth

By Good Food

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

Prep:15 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 338
fat 14g
saturates 7g
carbs 46g
sugars 12g
fibre 5g
protein 10g
salt 1.19g

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

Tip

Curry pastes
Many curry pastes contain dried shrimp and fish sauce. Read the labels carefully if you want to make this a vegetarian dish. If you're cooking this for meat-eaters, try adding shredded leftover roast chicken.

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.