Thai coconut & veg broth
Community· not yet ratedVegetarian
✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ Contains Gluten⚠ High Carbs (Not Keto)⚠ Contains Dairy/Eggs (Non-Vegan)
Ingredients
Added Sweeteners1
Brown Sugar2 teaspoonmissing
Baking & Cooking1
Chinese Leaf0.5 piecemissing
Cooking Liquids1
Vegetable Stock1 piecemissing
Dairy2
Coconut Milk400 mlmissing
Egg Noodles175 gmissing
Fruits2
Cherry Tomatoes6 piecemissing
Lime1 piecemissing
Oil1
Vegetable Oil1 teaspoonmissing
Spices & Herbs2
Thai Red Curry Paste1 tablespoonmissing
Coriander1 piecemissing
Vegetables3
Carrots2 piecemissing
Bean Sprouts150 gmissing
Spring Onions3 slicemissing
Nutrition (per serving)
≈ Estimated369Calories
14gProtein
43gCarbs
13gFat
Instructions
1
step 1
2
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.
3
step 2
4
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.
Did it work?
No cook reports yet — be the first to let others know.
Log in to share whether it worked for you.
Comments (0)
You must be logged in to leave a comment.
Log In