Thai Coconut, Veg and Beansprout Broth
Serves: 4
Preparation: 10 minutes
Cooking Time: 15 minutes
Sprouting seeds of mung beans, often eaten in Asian cuisine. Mild tasting and pale in colour, work well in stir fries and with meats, or can be consumed raw.
Ingredients
- 2 tbsp red Thai curry paste
- vegetable oil for frying
- 1 litre vegetable stock
- 400ml coconut milk
- 175g egg noodles
- 2 carrots, sliced into matchsticks
- 2 heads of pak-choi
- 150g beansprouts
- 6 cherry tomatoes, sliced in half Juice
- 1 lime handful of coriander, torn. handful of peanuts, crushed.
Method
- Put a wok on a medium heat.
- Heat 1 tsp of oil in the pan and add the curry paste to release its fragrance.
- Pour in the coconut milk and stock to the pan, and simmer the mix for 5 minutes
- Add the noodles, carrots, and pak choi and simmer for 5 minutes until tender.
- Add the tomato, beanspouts and lime juice, with some salt if you think it needs it.
- Stir through the coriander and top with the peanuts. Serve.
