Thai coconut & veg broth

• Thai red curry paste↗1 ½ tbsp tbsp
• vegetable oil↗1 tsp tsp
• vegetable stock↗1l l
• half-fat coconut milk (canned)↗400ml ml
• brown sugar↗2 tsp tsp
• medium egg noodles↗175g g
• carrots↗2

  cut into matchsticks

• Chinese leaf

  sliced

• beansprouts
• cherry tomatoes↗6

  halved

• lime juice
• spring onions↗3

  halved, then finely sliced lengthways

• coriander

  roughly chopped

Step-by-step instructions

1. 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. 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.