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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10th Mar, 2013
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!
25th Feb, 2013
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
22nd Oct, 2012
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.
12th Oct, 2012
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!
7th Aug, 2012
So delicious, I added some finely chopped chillis to add some extra heat and the spicy/sweet combination is perfect! Would definitely recommend this!
18th Jan, 2012
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.
22nd May, 2011
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
7th Apr, 2011
Added some prawns loved this soup so filling and healthy.
1st Mar, 2011
Great soup! Really worth trying it.
24th Feb, 2011
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.


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