Thai · vegetarian

Thai coconut & veg broth

Name: Thai coconut & veg broth
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Thai Red Curry Paste1.5 tbsp
Vegetable Oil1 tsp
Vegetable Stock1 l
Coconut Milk400 ml
Brown Sugar2 tsp
Egg Noodles175 g
Carrots2
Chinese Leaf½
Bean Sprouts150 g
Cherry Tomatoes6
Limejuice1
Spring Onions3
Coriander

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	373 kcal
Protein	12.9 g
Fat	26.6 g
of which saturates	20.1 g
Carbohydrate	22.8 g
Salt	2.3 g

Worked out from the 91% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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, if you like. Spoon into bowls and sprinkle with spring onions and coriander.