AuthorFPG
RatingDifficultyBeginner0

This is a great meal in a bowl soup that takes only minutes to put together and is a great base for using up veggie odds and ends. This recipe uses a great store cupboard staple, Tom Yum paste, which is a Thai ready-made spicy paste. To make it a more substantial meaty main meal try adding some leftover pork or chicken.

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 4 tbsp Thai curry paste
 1 l boiling water
 Leftover vegetables such as peppers, cabbage, carrots, pak choi, French beans, sugar snap peas, broccoli, leeks, peas, baby corn, mushrooms, spinach, beansprouts.
 400 ml coconut milk
 Lime juice to flavour
 Sprigs of coriander
 50 g Egg or rice noodles

1

In a large saucepan dissolve the tom yum paste in the water. Then add your chosen vegetables and gently simmer to allow the vegetables to be poached until just tender, about 10 minutes.

2

Add the coconut milk, rice noodles and season with lime juice. Serve in warm bowls with sprigs of fresh coriander.

Ingredients

 4 tbsp Thai curry paste
 1 l boiling water
 Leftover vegetables such as peppers, cabbage, carrots, pak choi, French beans, sugar snap peas, broccoli, leeks, peas, baby corn, mushrooms, spinach, beansprouts.
 400 ml coconut milk
 Lime juice to flavour
 Sprigs of coriander
 50 g Egg or rice noodles

Directions

1

In a large saucepan dissolve the tom yum paste in the water. Then add your chosen vegetables and gently simmer to allow the vegetables to be poached until just tender, about 10 minutes.

2

Add the coconut milk, rice noodles and season with lime juice. Serve in warm bowls with sprigs of fresh coriander.

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