Thai coconut & veg broth

• servings: • Serves 4
• active time: 15 mins
• total time: 25 minutes

Ingredients

1½ tbsp Thai red curry paste

1 tsp vegetable oil

1 litre vegetable stock

400ml can low-fat coconut milk

2 tsp brown sugar

175g medium egg noodles

2 carrots, cut into sticks

½ head Chinese leaf, sliced

½ x 300g bag beansprouts

6 cherry tomatoes, halved

1 lime, juiced

3 spring onions, halved, then finely sliced lengthways

handful of coriander, roughly chopped

Directions

1 Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Pour in the vegetable stock, coconut milk and brown sugar, then 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, if you like. Spoon into bowls and sprinkle with spring onions and coriander.

Notes

TIP Many curry pastes contain dried shrimp and fish sauce.