Thai·non-vegetarian·easy

Thai coconut & veg broth

Name: Thai coconut & veg broth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 ½ tbsp Thai Red Curry Paste; 1 tsp Vegetable Oil; 1 L Vegetable Stock; 400ml Coconut Milk; 2 tsp Brown Sugar; 175g Egg Noodles; 2 Carrots; 1/2 Chinese Leaf; 150g Bean Sprouts; 6 Cherry Tomatoes; Juice of 1 Lime; 3 sliced thinly Spring Onions; Handful Coriander

Hey there! Today, I'm sharing with you one of my all-time favorite recipes: Thai coconut & veg broth. It's a delicious mix of Thai Red Curry Paste, Coconut Milk, and a bunch of fresh veggies that will warm your soul. Let's get started with a little anecdote: I once mistook salt for sugar when making this broth... Let's just say, it wasn't my finest culinary moment! But hey, we learn from our mistakes, right? Now, a tip for you: when frying the curry paste, don't be afraid to really let those aromas develop. The key to a flavorful broth is in that initial step, so take your time and enjoy the process. Alright, follow the original instructions to whip up this flavorful broth. And remember, cooking is all about having fun, so don't stress if things don't go perfectly. Embrace the mess and enjoy the delicious end result!

40 min(prep 15 + cook 25)

4 servings

350 kcal

4.1

Ingredients

Nutrition

350 kcalper serving

Protein10g12%

Carbs50g59%

Fat15g18%

Fiber4g5%

Sugar6g7%

Directions

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.

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