Thai coconut & veg broth

Thai coconut & veg broth

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(15 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 4
Get a taste of Thai with this quick and easy noodle soup cooked all in one pan

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal338
  • fat14g
  • saturates7g
  • carbs46g
  • sugars12g
  • fibre5g
  • protein10g
  • salt1.19g
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Ingredients

  • 1½ tbsp Thai red curry paste
  • 1 tsp vegetable oil
  • 1l vegetable stock
  • 400ml can half-fat coconut milk
  • 2 tsp brown sugar
  • 175g medium egg noodles
  • 2 carrots, cut into matchsticks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ head Chinese leaf, sliced
  • ½ x 300g bag beansprouts
  • 6 cherry tomatoes, halved
  • juice 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 3 spring onion, halved, then finely sliced lengthways

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful coriander, roughly chopped

Method

  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.

  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.

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Comments (22)

lizleicester's picture
5

This is a delicious soup. I changed quite a few bits based on what was in the fridge eg green Thai curry paste, baby sweetcorn instead of carrots and rice noodles rather than egg noodles but the end result was still lovely.

msmooo's picture
5

Just made a version of this, as I did not have all ingredients to hand. I used coconut milk, I didn`t have beansprouts or Chinese greens, but added finely sliced mushrooms, and finely sliced red pepper. I did grate fresh ginger into the soup, and also a very finely shredded fresh Kaffir lime leaf. I also threw in a bit of frozen corn.
This was a tasty easy dish, which is open to using what veggies you have in the fridge, and will be a dish that will be served often. A big hit with the family.

stingray11's picture
5

I loved this. Very tasty, healthy and so quick to make. Definitely one to make again.

Alessya19's picture

I absolutely loved this recipe. This was the best soup I ever eat!

russell_b21's picture

This turned out much better than I expected. Easy and quick t omake and very tasty. I'd run out of vegie red curry paste so used another Thai curry paste. Had no Cherry tomatoes either! Added some fresh finely chopped chilli both to the broth and when serving and used wide rice noodles instead of egg noodles.

minskita's picture

i loved it, i also added it some pak choy and mushrooms. will definitely make it again.

kljlarsson's picture

Sadly, I was very disappointed by this recipe. Followed it and found it too acidic and bland. Too much lime and too little thai paste. Will unfortunately not be doing this again, unless I tweak it a fair bit, but then I'm probably better off using a different recipe.

Pini's picture

Delish! I made a few modifications though. Used one carrot, half a red capsicum, small bits of bok choi and gai lan. A small packet of vermicelli instead of egg noodles. Will make again!

jenpen81's picture
5

Loved it. I substituted chinese leaf with pak choi. And didnt use tomatoes.

philnbec's picture
5

This is delicious! I changed the veg a bit using up what I had in the fridge, and added a chilli for extra heat (we like it hot). Also excellent for a cold remedy! Yummy!

nastonia's picture

Made this for my husband & I but added large prawns to the broth, worked very well & was enjoyed very much, will make this again, did not add as much stock as the recipe states, making the broth a bit thicker & the dish was more substantial

ugly_catfish's picture
5

Made this according to the recipe and it was absolutely delicious. I was a little hesitant that the veg would all cook in the given times but providing your chopping is fine enough then the times work out perfectly. I thoroughly recommend.

evertonian's picture
5

Delicious!! I used green curry paste as I had no red. It's really filling. Easy to make. I'll definitely be having it again . Wife loved it too!

zoefisher92's picture
5

So delicious, I added some finely chopped chillis to add some extra heat and the spicy/sweet combination is perfect! Would definitely recommend this!

wendyfloyd08's picture

The taste was good but I would have to disagree with previous comments recommending the use of less stock. This resulted in a thick sauce, rather than "broth" and ruined the dish somewhat. I will stick to the recipe next time.

chanelc's picture

Taste was amazing! Better then any noodle soups Ive tried in restaurants! Will be making this again, maybe with some added chicken although it was great with just the veg!

Sarah Jones's picture
4

Added some prawns loved this soup so filling and healthy.

neilattard's picture
5

Great soup! Really worth trying it.

bethocallaghan's picture
5

Very nice. I use 400ml coconut milk and 500ml stock as well. I also used a pack of stir fry veg (was being lazy). Very good.

sidhariel's picture

I used 400 ml coconut milk and 500 ml stock. That was perfect. You might want to try that instead.

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