Thai Coconut Broth with Fresh Vegetables
What does it include?
Ingredients
- 1 ½ tablespoons Thai red curry paste
- 5 ml vegetable oil
- 1 liter of vegetable broth
- 400 ml coconut milk
- 10 ml brown sugar
- 175g egg noodles
- 2 carrots, thinly sliced
- ½ Chinese leaf, in strips
- 150 g bean sprouts
- 6 cherry tomatoes, halved
- Juice of 1 lime
- 3 scallions, thinly sliced
- A handful of fresh cilantro
How to prepare it step by step?
Preparation
- Heat the oil in a large pot or wok over medium heat. Add the red curry paste and fry for 1 minute until aromatic, releasing its rich, spicy fragrance.
- Pour in the vegetable broth, coconut milk, and brown sugar. Stir to combine and bring to a gentle simmer over low heat for 3 minutes, allowing the flavors to meld.
- Add the noodles, carrots, and Chinese leaf. Simmer for 4 to 6 minutes until the noodles are tender and the vegetables are just cooked, maintaining a slight crunch.
- Stir in the bean sprouts and cherry tomatoes, cooking for an additional 1 minute until the tomatoes are just warmed through.
- Finish by adding lime juice to taste and adjust seasoning as needed. Serve hot in bowls, garnished with scallions and fresh cilantro for a burst of freshness.
Full description
Indulge in this exquisite Thai broth, where creamy coconut milk melds with aromatic red curry paste to create a symphony of flavors. Each spoonful is a burst of light, aromatic essence, enhanced by the tender crunch of fresh vegetables. Perfectly balanced with a hint of sweetness from brown sugar, this comforting dish is a delightful journey through Thai cuisine. For best results, serve hot and garnish with vibrant scallions and fresh cilantro to elevate the dish's natural aromas.
