Thai coconut & veg broth
A Thai dinner. Ready in about 35 minutes. Difficulty: medium.
- 25 minPrep (about)
- 10 minCook (about)
- 35 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 6 oz egg noodles Shopping tip: Rice noodles (flat, about ¼ inch) or egg noodles.
Fresh & other
- 1 ½ tbsp thai red curry paste
- 4 ¼ cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- 1 ⅔ cups + 1 tsp coconut milk
- 2 tsp brown sugar
- 2 carrots
- ½ chinese leaf
- 5 oz bean sprouts
- 6 cherry tomatoes
- Juice of 1 lime
- 3 green onions Shopping tip: Green onions (scallions).
- Handful cilantro
Sauces & oils
- 1 tsp vegetable oil
How to make it
Steps in our own plain words.
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Place the curry paste in a large pot or wok with the oil.
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Fry for 1 min until it smells good.
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Tip in the vegetable stock, coconut milk.
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Brown sugar.
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Simmer for 3 mins.
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Add the noodles, carrots and Chinese leaf.
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Simmer for 4-6 mins, till all are tender.
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Mix in beansprouts and tomatoes.
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Add lime juice as you like and some extra seasoning, if you like.
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Spoon into bowls.
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Sprinkle with spring onions and coriander.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.