Thai coconut & veg broth

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the oil in a large saucepan or wok over medium heat and stir in the curry paste. Cook for 1 min until it smells fragrant.
2. Pour in the stock and coconut milk, then stir in the brown sugar. Bring to a simmer and let it bubble for 3 mins.
3. Add the egg noodles, carrots and Chinese leaf. Simmer for 4-6 mins, until the noodles and vegetables are tender.
4. Stir through the bean sprouts and cherry tomatoes and heat briefly.
5. Squeeze in the lime juice, tasting as you go, and season with extra salt if needed.
6. Ladle the broth into bowls and scatter over the spring onions and coriander to serve.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.