Thai coconut & veg broth

Thai coconut & veg broth

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(23 ratings)

Prep: 15 mins Cook: 10 mins


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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  • 1½ tbsp Thai red curry paste
  • 1 tsp vegetable oil
  • 1l vegetable stock
  • 400ml can half-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 tsp brown sugar
  • 175g medium egg noodles
  • 2 carrots, cut into matchsticks



    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


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 6 cherry tomatoes, halved
  • juice 1 lime



    The same shape, but smaller than…

  • 3 spring onions, halved, then finely sliced lengthways
    Spring onions

    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


  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, questions and tips

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6th Aug, 2019
Really like this recipe. Quick and easy to make and really tasty. I add shiitake mushrooms and double the amount of tomatoes (and roast them in the oven for 10 minutures first). I find the noodles, carrots and Chinese leaf take more like 10-15 mins than 4-6 min.
13th Dec, 2015
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.
22nd Jul, 2015
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.
16th Mar, 2015
I loved this. Very tasty, healthy and so quick to make. Definitely one to make again.
16th Mar, 2014
I absolutely loved this recipe. This was the best soup I ever eat!
27th Oct, 2013
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.
14th Oct, 2013
i loved it, i also added it some pak choy and mushrooms. will definitely make it again.
27th Sep, 2013
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.
20th Aug, 2013
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!
19th Mar, 2013
Loved it. I substituted chinese leaf with pak choi. And didnt use tomatoes.


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