Thai Coconut and Vegetable Broth2013-05-30
- Yield : 1
- Servings : 2
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Following this recipe you can make a quick and easy, yet very warm and filling soup with the authentic Thai taste. Just like other typical Thai dishes, this one is a bit sweet, sour and spicy at the same time, full of flavor and fragrance. It also makes a great main dish for vegetarians.
- 1 ½ tablespoon Thai red curry paste
- 1 teaspoon vegetable oil
- 1 liter vegetable stock
- 400 ml coconut milk (half fat)
- 2 teaspoon brown sugar
- 175 g egg noodles
- 2 carrots (cut into matchsticks)
- ½ Chinese leaf head (sliced)
- 150 g bean sprouts
- 6 cherry tomatoes (halved)
- 1 lime
- 3 spring onions (finely sliced lengthways)
- coriander (roughly chopped)
Put the curry paste in a large saucepan with the oil and fry for 1 minute.
Add the vegetable stock, coconut milk and brown sugar, and let simmer for 3 minutes.
Tip in the noodles, carrots and Chinese leaf and continue boiling for 4-6 minutes until they are soft.
Add the bean sprouts and tomatoes, then lime juice to taste and season more if you like.
Sprinkle with spring onions and coriander before serving.