ThaiMain course
Thai coconut & veg broth
This Thai-inspired broth comes together quickly, built on a base of red curry paste and creamy coconut milk. You'll simmer tender carrots and Chinese leaf with egg noodles, then finish the bowls with fresh bean sprouts, cherry tomatoes, and a bright squeeze of lime. It's a light, aromatic meal, ready in under twenty-five minutes. Garnish with plenty of fresh spring onions and coriander for an extra lift.
22 minServes 4
Method
2 steps · 22 min total
- 01
Sauté Curry Paste
Warm the 1 teaspoon vegetable oil in a large saucepan or wok over medium heat. Add the 1 ½ tablespoons Thai red curry paste and fry for about 1 minute, stirring constantly, until it smells fragrant and deeply aromatic. Pour in the 1 liter vegetable stock, 400ml coconut milk, and 2 teaspoons brown sugar, then bring the mixture to a simmer for 3 minutes. - 02
