Thai coconut & veg broth
This broth captures the soul of Thai street food in a single bowl. Thai red curry paste carries the layered heat of chilies, garlic, and galangal, building complexity as it blooms in hot oil before meeting the coconut milk. The technique of tempering the paste matters: it mellows the raw spice edges and allows the paste's aromatics to perfume the entire broth. Brown sugar balances the heat with subtle caramel notes, a hallmark of Thai cooking that respects the interplay between sweet, salty, spicy, and sour.
Instructions
step 1 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. step 2 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..
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