Thai coconut & veg broth - Good Food Middle East
Thai Red Curry Noodles with Carrots and Leafy Vegetables in Coconut Stock - Quick and flavorful!
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Ladle
- Wooden spoon
- Measuring spoon
- Citrus press
- Mixing bowl
- Serving bowl
Ingredients
- 1½ tbsp Thai red curry paste
- 1 tsp vegetable oil
- 1l vegetable stock
- 400ml can half-fat coconut milk
- 2 tsp brown sugar
- 175g medium egg noodles
- 2 carrots, cut into matchsticks
- ½ head Chinese leaf, sliced
- ½ x 300g bag beansprouts
- 6 cherry tomatoes, halved
- juice 1 lime
- 3 spring onions, halved, then finely sliced lengthways
- handful coriander, roughly chopped
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