Thai coconut & veg broth

Method4 steps

1. 1

   Step 1: Put all the vegetarian Thai red curry paste (1½ tbsp) and the teaspoon vegetable oil (1 tsp) in a large saucepan or wok. Fry over medium heat for about one minute until fragrant, stirring so the paste does not burn.

   Fry vegetarian red curry paste until fragrant · 1 minUses 1½ tbsp vegetarian Thai red curry paste, without fish sauce or dried shrimp · 1 tsp vegetable oil for frying paste

2. 2

   Step 2: Stir all the prepared vegetable stock (1 litre), half-fat coconut milk (400 ml) and brown sugar (2 tsp) into the fried curry base. Bring gently to a simmer and cook for about three minutes.

   Simmer coconut and vegetable curry broth · 3 minUses All the fried curry base · 1 litre prepared vegetable stock · 400 ml half-fat coconut milk · 2 tsp brown sugar

3. 3

   Step 3: Peel both carrots (2) and cut into fine matchsticks. Trim the Chinese leaf (½ head) half head, wash and slice it. Add all the medium egg noodles (175 g medium), carrot matchsticks and sliced Chinese leaf to the broth. Simmer for four to six minutes until the noodles and vegetables are tender, checking the noodle package and continuing as needed. Wash and drain the bean sprouts (150 g), wash and halve all six cherry tomatoes, then stir all of them into the same soup. Return gently to a boil and cook until the sprouts are thoroughly hot and tender.

   Simmer egg noodles carrots and Chinese leaf until tender · 6 minUses The whole simmering broth · 175 g medium egg noodles for simmering · 2 carrots, cut into matchsticks in step 3 · ½ head Chinese leaf cabbage, sliced in step 3 · 150 g bean sprouts · 6 cherry tomatoes, halved in step 3

4. 4

   Step 4: Wash and juice the lime (to taste), adding its juice to the finished soup to taste. Add the separate extra finishing salt or black pepper only if wanted. Wash and trim all three spring onions, halve them and finely slice lengthways; wash and roughly chop the coriander handful. Divide the finished soup between four bowls and scatter these prepared spring onions and coriander over them.

   Uses All fully cooked soup · Juice from 1 lime, to taste · 3 spring onions, finely sliced lengthways in step 4 · 1 handful fresh coriander, roughly chopped in step 4 · Salt for final tasting, only as needed · Ground black pepper for final tasting, if desired