Thai coconut & veg broth
personRecipeLibrary
Thai Vegetarian recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicThai speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53208.
Provider record: TheMealDB meal 53208 · updated 2025-11-19 20:13:50
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 1 ½ tbsp Thai Red Curry Paste
- 1 tsp Vegetable Oil
- 1 L Vegetable Stock
- 400ml Coconut Milk
- 2 tsp Brown Sugar
- 175g Egg Noodles
- 2 Carrots
- 1/2 Chinese Leaf
- 150g Bean Sprouts
- 6 Cherry Tomatoes
- Juice of 1 Lime
- 3 sliced thinly Spring Onions
- Handful Coriander
Video
YouTubeDirections
- Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
- Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.