התמונה להמחשה בלבדThai coconut & veg broth
Cooking With KidsSteady frying heat sets the outside quickly while allowing the centre to cook through as directed. The precise combination of crisp vegetables, egg noodles, and piquant red curry paste creates a balanced dish that offers a warm and comforting experience in every spoonful.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
1Put the curry paste into 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.
2Add 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.
Nutrition
- Calories
- 312
- Protein
- 18.3g
- Carbs
- 38.9g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To deepen the flavours, it's best to fry the curry paste and ginger in the pot with a little oil before adding the liquids; this releases the aromatic oils and gives the soup a wonderfully rich aroma. Children will enjoy helping to sprinkle fresh coriander or crushed peanuts over each bowl.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. The precise combination of crisp vegetables, egg noodles, and piquant red curry paste creates a balanced dish that offers a warm and comforting experience in every spoonful.
