Thai coconut & veg broth

• Thai Red Curry Paste1 ½ tbsp
• Vegetable Oil1 tsp
• Vegetable Stock4¼ cups
• Coconut Milk1¾ cups
• Brown Sugar2 tsp
• Egg Noodles6¼ oz
• Carrots2
• Chinese Leaf1/2
• Bean Sprouts5¼ oz
• Cherry Tomatoes6
• LimeJuice of 1
• Spring Onions3 sliced thinly
• CorianderHandful

Instructions

1. 1

   Place the curry paste in a large saucepan or wok with the oil.

2. 2

   Fry for 1 min until fragrant.

3. 3

   Tip in the vegetable stock, coconut milk and brown sugar.

4. 4

   Simmer for 3 mins. Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender.

5. 5

   Mix in beansprouts and tomatoes.

6. 6

   Add lime juice to taste and some extra seasoning, if you like.

7. 7

   Spoon into bowls and sprinkle with spring onions and coriander.