Thai coconut & veg broth

Instructions

1- step 1 Place the curry paste in a large saucepan or wok with the oil.

2- Fry for 1 min until fragrant.

3- Tip in the vegetable stock, coconut milk and brown sugar.

4- Simmer for 3 mins.

5- step 2 Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender.

6- Mix in beansprouts and tomatoes.

7- Add lime juice to taste and some extra seasoning, if you like.

8- Spoon into bowls and sprinkle with spring onions and coriander.