Thai coconut & veg broth

Name: Thai coconut & veg broth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: thai
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; 1/2 Chinese Leaf; 150 g Bean Sprouts; 6 Cherry Tomatoes; Juice of 1 Lime; 3 sliced thinly Spring Onions; Handful Coriander

A classic Thai vegetarian from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

148

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Thai Vegetarian in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/thai-coconut-veg-broth

Ingredients

1 ½ tbspThai Red Curry Paste
1 tspVegetable Oil
1 LVegetable Stock
400 mlCoconut Milk
2 tspBrown Sugar
175 gEgg Noodles
2Carrots
1/2Chinese Leaf
150 gBean Sprouts
6Cherry Tomatoes
Juice of 1Lime
3 sliced thinlySpring Onions
HandfulCoriander

Instructions

01
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.
02
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.