Crab & corn cakes with chilli dipping sauce
Throw out the takeaway menu and make these easy snacks at home
Thai coconut & veg broth
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 ½ tbsp Thai red curry paste
- 1 tsp vegetable oil
- 1l vegetable stock
- 400ml can half-fat coconut milk
- 2 tsp brown sugar
- 175g medium egg noodles
- 2 carrotscut into matchsticks
- ½ head Chinese leafsliced
- ½ x 300g bag beansprouts
- 6 cherry tomatoeshalved
- juice 1 lime
- 3 spring onionshalved, then finely sliced lengthways
- handful corianderroughly chopped
Nutrition: per serving
- kcal338
- fat14g
- saturates7g
- carbs46g
- sugars12g
- fibre5g
- protein10g
- salt1.19glow
Method
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.
