3 great ways with CARROTS

THIS TASTY, BUDGET-FRIENDLY VEGIE STEALS THE SHOW!

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Asian Vegetable Noodle Soup

SERVES 4

PREP & COOK 20 MINS

• 1 litre (4 cups) vegetable stock

• 110g sachet Ready Sauce for Coconut Curry Vegetables

• 340ml can Light & Creamy Evaporated Milk

• 2 carrots, peeled, halved lengthways, thinly sliced

• 200g broccoli, cut into small florets

• 120g snow peas, trimmed, thinly sliced lengthways

• 250g packet pad Thai rice noodles

• Thinly sliced fresh red chilli, to garnish

1 Place stock, sauce and milk in a large saucepan. Whisk over a high heat until combined. Add carrots and broccoli. Bring to boil. Reduce heat. Gently boil for about 5 mins, or until vegetables are tender. Remove from heat. Add snow peas.

2 Meanwhile, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for about 5 mins, or until tender. Drain.

3 To serve, divide noodles among serving bowls. Pour over soup. Garnish with chilli.