Thai Coconut & Vegetable Broth

Ingredients

• 1½ tbsp Thai red curry paste
• 1 tsp vegetable oil
• 1 L vegetable broth
• 400 ml coconut milk
• 2 tsp brown sugar
• 175 g egg noodles
• 2 carrots
• ½ Chinese leaf
• 150 g bean sprouts
• 6 cherry tomatoes
• 1 lime
• 3 green onions (optional)
• ¼ cup cilantro (optional)

Steps

1. In a large saucepan or wok, fry the Thai red curry paste in vegetable oil for 1 minute until fragrant.
2. Pour in the vegetable broth, coconut milk, and brown sugar. Bring to a simmer and cook for 3 minutes.
3. Add the egg noodles, sliced carrots, and shredded Chinese leaf to the simmering broth. Cook for 4-6 minutes until the noodles and vegetables are tender.
4. Stir in the bean sprouts and cherry tomatoes. Cook for another minute.
5. Remove from heat and stir in the lime juice. Season with additional salt or sugar to taste, if desired.
6. Ladle the broth into bowls and garnish with sliced green onions and fresh cilantro, if using.