Thai coconut & veg broth

Thai coconut & veg broth

This vibrant Thai coconut and vegetable broth combines aromatic curry paste with creamy coconut milk for a comforting, flavorful soup. Packed with fresh vegetables and tender noodles, it's a light yet satisfying meal.

Vegetarian

Prep Time

15 min

Cook Time

10 min

Servings

3

Thai coconut and vegetable broth is a delightful dish that showcases the balance of sweet, spicy, and tangy flavors typical of Thai cuisine. At its heart is the red curry paste, which infuses the broth with fragrant spices and a gentle heat, perfectly complemented by the creamy richness of coconut milk. This combination results in a warming, aromatic soup that is both comforting and refreshing. Traditionally enjoyed as a simple, wholesome meal, this broth highlights the vibrant vegetables and delicate textures of egg noodles, offering a nutritious and colorful plate. Adding lime juice at the end introduces a bright acidity that cuts through the creaminess, creating harmony in every spoonful. This dish pairs wonderfully with steamed jasmine rice or a light Thai salad for a complete dining experience. Whether you're new to Thai flavors or a seasoned enthusiast, this recipe brings the essence of Southeast Asian cooking right to your kitchen. The fresh herbs like coriander and spring onions sprinkled on top provide a final burst of fragrance and freshness, making every bite an adventure in taste and texture.

Ingredients

  • 1 ½ tbsp Thai Red Curry Paste
  • 1 tsp Vegetable Oil
  • 1 l Vegetable Stock
  • 400 ml Coconut Milk
  • 2 tsp Brown Sugar
  • 175 g Egg Noodles
  • 2 Carrots
  • 0.5 Chinese Leaf
  • 150 g Bean Sprouts
  • 6 Cherry Tomatoes
  • Juice of 1 Lime
  • 3 sliced thinly Spring Onions
  • Handful Coriander

Instructions

Step 1: Begin by heating the vegetable oil in a large saucepan or wok over medium heat. Add the Thai red curry paste and gently fry for about 1 minute until it releases its aromatic fragrance, awakening the spices within. Pour in the vegetable stock, creamy coconut milk, and sprinkle in the brown sugar to balance the flavors. Allow the mixture to come to a gentle simmer and cook for 3 minutes, letting the flavors meld beautifully. Step 2: Add the egg noodles, thinly sliced carrots, and chopped Chinese leaf to the simmering broth. Continue to cook for 4 to 6 minutes, or until the noodles are tender and the vegetables have softened to a perfect bite. Just before turning off the heat, stir in the crisp bean sprouts and halved cherry tomatoes to add freshness and crunch. Step 3: Squeeze in the juice of one lime to introduce a zesty brightness that lifts the rich broth. Taste and adjust seasoning if needed, adding salt or more lime juice according to your preference. Ladle the fragrant soup into bowls and garnish generously with thinly sliced spring onions and a handful of fresh coriander leaves for an added burst of herbal freshness. Tips: - To enhance the flavor depth, consider toasting the curry paste gently without oil before frying it with oil. - Customize with your favorite vegetables or protein for variety. - Serve immediately for the best texture, as noodles can absorb broth and become softer over time.

Quick Info

Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
3

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