Thai coconut & veg broth

• doses: SERVES 4
• tempo ativo: 15 mins
• tempo total: 25 minutes

Ingredientes

1½ tbsp Thai red curry paste

1 tsp vegetable oil

1 litre 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 of coriander, roughly chopped

Instruções

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.

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, ifyou like. Spoon into bowls and sprinkle writh spring onions and coriander.