1 x 400 g can light coconut milk
1 Continental Stock Pot Vegetable
2 teaspoon Thai green curry glue
2 kaffir lime leaves
2 cups green beans,
cut 2 cups broccoli florets
1 tablespoon fish sauce
1 teaspoon sugar juice of ½ lime
200 g dried noodles, cooked according to pack bearings
Bring coconut milk and 2 cups of water to the bubble. Include Stock Pot, curry glue and kaffir lime leaves, mix until joined.
Include beans and broccoli and stew for a couple of moments until delicate. Season with fish sauce, sugar and lime juice.
Separation noodles between 4 dishes and spoon over the vegetable curry.
Clue: Serve decorated with coriander and bean sprouts and include some diced firm tofu with the vegetables.