Asian Coconut Noodle Broth

Oh, I’m excited about this one. I love zesy flavours and noodles. They just work so well. Plus, what better as a healthy take-away option.

Serves 4



  • 1tbsp oil
  • 2tbsp rendang curry paste (available in Tesco)
  • 4 rounds of rice noodles
  • 3 carrots, cut in batons
  • ½ white or red cabbage, sliced
  • 200g cherry tomatoes
  • 1 tin coconut milk
  • 1 lime, zested and juiced
  • 1tsp brown sugar
  • 100g asparagus tips, sliced in 2cm pieces diagonally
  • 1ltr vegetable stock
  • Coconut shards and cashews to serve


  1. Heat the oil and curry paste in the bottom of a pot.
  2. Add the stock, coconut milk, carrot, cabbage, asparagus, noodles and cook for 10minutes at a simmer. Stir in the tomatoes, lime juice, sugar and serve

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