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.