Thai coconut & veg broth

Name: Thai coconut & veg broth
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 2 Tbsps Thai red curry paste; 1 teaspoon vegetable oil; 1 liter vegetable stock; 400 milliliters half-fat coconut milk; 2 teaspoons brown sugar; 175 grams egg noodles; 2 carrots, cut into matchsticks; 1 heads Chinese leaf, sliced; 1 x 300g bag beansprouts; 6 cherry tomatoes, halved; 1 juice lime; 3 spring onions, halved, then finely sliced lengthways; 1 handful coriander, roughly chopped

Thai coconut & veg broth is a dairy free and lacto ovo vegetarian recipe with 4 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. This side dish has 307 calories, 7g of protein, and 10g of fat per serving. A mixture of spring onions, carrots, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes roughly 25 minutes. Poached Halibut in Thai Coconut Curry Broth, Thai-Style Tilapia With Coconut-Curry Broth, and Thai-Style Halibut with Coconut-Curry Broth are very similar to this recipe.

Instructions

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.

Ingredients you will need

Vegetable Stock

Coconut Milk

Brown Sugar

Curry Paste

Cooking Oil

Equipment you will use

Sauce Pan

Wok

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

Ingredients you will need

Carrot

Pasta

Mix in beansprouts and tomatoes.

Ingredients you will need

Bean Sprouts

Tomato

Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.

Ingredients you will need

Spring Onions

Lime Juice

Coriander

Seasoning

Equipment you will use

Bowl

Equipment

Sauce Pan

Wok

Bowl

Ingredients

Servings:

2Tbsps

Thai red curry paste 1teaspoon

vegetable oil 1liter

vegetable stock 400milliliters

half-fat coconut milk 2teaspoons

brown sugar 175grams

egg noodles 2

carrots, cut into matchsticks 1heads

Chinese leaf, sliced 1

x 300g bag beansprouts 6

cherry tomatoes, halved 1

juice lime 3

spring onions, halved, then finely sliced lengthways 1handful

coriander, roughly chopped

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Gabrielskloof Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.