3 spring onions, halved, then finely sliced lengthways
handful coriander, roughly chopped
Many curry pastes contain dried
shrimp and fish sauce. Read the labels
carefully if you want to make this a
vegetarian dish. If you're cooking this for meat-eaters, try adding shredded leftover roast chicken.
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.
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.