Name: Thai coconut & veg broth
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Thai
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

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Thai coconut & veg broth

Thai coconut & veg broth

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.5 out of 5.27 ratingsRate

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

Vegetarian

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Crab & corn cakes with chilli dipping sauce

A star rating of 4.5 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal338
fat14g
saturates7g
carbs46g
sugars12g
fibre5g
protein10g
salt1.19g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2011

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A star rating of 4.5 out of 5.27 ratings

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