Thai coconut & veg broth

Thai recipe for 4 people, takes only 10 mins; recipe has thai red curry paste, vegetable oil, vegetable stock, coconut milk, brown sugar, egg noodle, carrot, chinese leaf, beansprout, cherry tomato, lime, spring onion and coriander.

Thai coconut & veg broth

Thai coconut & veg broth

Recipe by Chef Soomro Course: Thai


Prep time

15 mins


  • Coriander: handful coriander, roughly chopped
  • Vegetable Oil: 1 tsp vegetable oil
  • Cherry Tomato: 6 cherry tomatoes, halved
  • Vegetable Stock: 1l vegetable stock
  • Spring Onion: 3 spring onions, halved, then finely sliced lengthways
  • Carrot: 2 carrots, cut into matchsticks
  • Lime: juice 1 lime
  • Brown Sugar: 2 tsp brown sugar
  • Egg Noodle: 175g medium egg noodles
  • Coconut Milk: 400ml can half-fat coconut milk
  • Thai Red Curry Paste: 1 1/2 tbsp Thai red curry paste
  • Beansprout: 1/2 x 300g bag beansprouts
  • Chinese Leaf: 1/2 head Chinese leaf, sliced


  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.