FoodCoop Recipes
Thai Coconut, Veg and Beansprout Broth
Sprouting seeds of mung beans, often eaten in Asian cuisine. Mild tasting and pale in colour, work well in stir fries and with meats, or can be consumed raw.
Prep
10 minutes
Cook
15 minutes
Serves
4
Ingredients
2 tbsp red Thai curry paste
vegetable oil for frying
1 litre vegetable stock
400ml coconut milk
175g egg noodles
2 carrots, sliced into matchsticks
2 heads of pak-choi
150g beansprouts
6 cherry tomatoes, sliced in half Juice
1 lime handful of coriander, torn. handful of peanuts, crushed.
Method
Put a wok on a medium heat.
Heat 1 tsp of oil in the pan and add the curry paste to release its fragrance.
Pour in the coconut milk and stock to the pan, and simmer the mix for 5 minutes
Add the noodles, carrots, and pak choi and simmer for 5 minutes until tender.
Add the tomato, beanspouts and lime juice, with some salt if you think it needs it.
Stir through the coriander and top with the peanuts. Serve.
