Thai Coconut & Vegetable Broth
A fragrant and warming Thai-inspired broth with creamy coconut milk, tender egg noodles, and fresh vegetables. Quick to make and bursting with vibrant flavours, it's a perfect light meal any time of day.
Ingredients
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Coconut Milkβ 404 g π§ 400 ml π₯ 1β cup
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Egg Noodlesβ 175 g π§ 291.7 ml π₯ 1ΒΌ cup
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Bean Sproutsβ 150 g 1ΒΌ pcs
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Carrotsβ 160 g π₯ 2 pcs
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Vegetable Stockβ 1.01 kg π§ 1 L π₯ 4ΒΌ cup
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Vegetable Oilβ 4.5 g π§ 4.9 ml π₯ 1 tsp
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Brown Sugarβ 8.7 g π§ 9.9 ml π₯ 2 tsp
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Chinese Leafβ 200 g π₯¬ 1 pcs
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Cherry Tomatoesβ 72 g 6 pcs
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Limeβ 60 g π 0.857 pcs
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Spring Onionsβ 45 g π§ 3 pcs
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Corianderβ 25 g 1 pcs
Also in this recipe
- Thai Red Curry Paste 1
Total nutrition
1813 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Place the curry paste in a large saucepan or wok with the oil and fry for about 1 minute until fragrant. Pour in 1 L of vegetable stock, 400 ml of coconut milk, and add 2 tsp of brown sugar, then simmer for 3 minutes.
- Add 175 g of egg noodles, the carrots (peeled and sliced), and half a head of Chinese leaf, and simmer for 4β6 minutes until everything is tender. Stir in 150 g of bean sprouts and 6 halved cherry tomatoes. Season with the juice of 1 lime and any additional seasoning to taste.
- Ladle the broth into bowls and finish with 3 thinly sliced spring onions and a generous handful of fresh coriander.
Source:
TheMealDB
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