Thaiby TheMealDBThai coconut & veg brothKeep screen onSaveShareIngredients1 ½ tbsp Thai Red Curry Paste1 tsp Vegetable Oil1 L Vegetable Stock400ml Coconut Milk2 tsp Brown Sugar175g Egg Noodles2 Carrots1/2 Chinese Leaf150g Bean Sprouts6 Cherry TomatoesJuice of 1 Lime3 sliced thinly Spring OnionsHandful CorianderStepsStep-by-step0 of 2 done1Place 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.2Add 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.Source: TheMealDB
