Instruction

• 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