Thai coconut & veg broth
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13 Ingredients
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22 min total
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Serves Serves 4
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Easy
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Thai
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A light, fragrant noodle soup of vegetables and egg noodles in a red curry coconut broth, lifted with lime and fresh herbs.
A bowl of this Thai coconut and veg broth comes together in about 20 minutes, which makes it a sensible choice on a tired weeknight. Red curry paste fried off in a little oil gives the coconut base its backbone, while the carrots and Chinese leaf keep some bite against the soft noodles. A good squeeze of lime at the table wakes the whole thing up. Swap in whatever vegetables are sitting in the fridge and it still works.
Jump to recipe
Prep 10 min
Cook 12 min
Total 22 min
Easy
Scale:
- 1 ½ tbsp Thai Red Curry Paste
- 1 tsp Vegetable Oil
- 1 L Vegetable Stock
- 400ml Coconut Milk
- 2 tsp Brown Sugar
- 175g Egg Noodles
- 2 Carrots
- 1/2 Chinese Leaf
- 150g Bean Sprouts
- 6 Cherry Tomatoes
- Juice of 1 Lime
- 3 sliced thinly Spring Onions
- Handful Coriander
Preparation
- Put the curry paste into a large saucepan or wok with the oil and fry for 1 minute, until it smells fragrant. Pour in the vegetable stock, coconut milk and brown sugar, then let it simmer for 3 minutes.
- Add the noodles, carrots and Chinese leaf and simmer for 4 to 6 minutes, until everything is tender. Stir through the beansprouts and tomatoes. Season with lime juice to taste, plus a little more if it needs it. Ladle into bowls and scatter over the spring onions and coriander.
Tips from the ZestyPlate Kitchen
- Fry the curry paste on its own for a minute first; cooking it dry releases far more aroma than tipping it straight into liquid.
- Pull the vegetables off the heat while they still have a bit of resistance, so they don't go soft and stringy in the broth.
- Hold the lime juice until the very end, since heat dulls its sharpness.
- Almost any quick-cooking veg slots in here, so use what needs eating up.
Frequently Asked Questions
It is, as long as you use vegetable stock. The one thing to watch is the curry paste, which sometimes hides shrimp paste in the ingredients list.
Tofu, prawns or shredded chicken all sit well in this. Drop them into the simmering broth and give them long enough to cook through.
Rice noodles, udon and ramen are all fine here. Just go by the timing on the packet, as it varies a fair bit between types.
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