Thai Coconut and Vegetable Broth

Thai Coconut and Veg Broth
  • Yield : 1
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Following this recipe you can make a quick and easy, yet very warm and filling soup with the authentic Thai taste. Just like other typical Thai dishes, this one is a bit sweet, sour and spicy at the same time, full of flavor and fragrance. It also makes a great main dish for vegetarians.


  • 1 ½ tablespoon Thai red curry paste
  • 1 teaspoon vegetable oil
  • 1 liter vegetable stock
  • 400 ml coconut milk (half fat)
  • 2 teaspoon brown sugar
  • 175 g egg noodles
  • 2 carrots (cut into matchsticks)
  • ½ Chinese leaf head (sliced)
  • 150 g bean sprouts
  • 6 cherry tomatoes (halved)
  • 1 lime
  • 3 spring onions (finely sliced lengthways)
  • coriander (roughly chopped)


Step 1

Put the curry paste in a large saucepan with the oil and fry for 1 minute.

Step 2

Add the vegetable stock, coconut milk and brown sugar, and let simmer for 3 minutes.

Step 3

Tip in the noodles, carrots and Chinese leaf and continue boiling for 4-6 minutes until they are soft.

Step 4

Add the bean sprouts and tomatoes, then lime juice to taste and season more if you like.

Step 5

Sprinkle with spring onions and coriander before serving.

Recipe Type: Tags: , , ,
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