Thai coconut & veg broth
Cuisine: Thai
Thai coconut & veg broth is a quick Thai red curry coconut soup built from red curry paste bloomed in oil, vegetable stock and a can of coconut milk. Vegetables simmer until tender-crisp; the paste should smell fragrant before the liquids go in.
At a glance
Time: about 30 min · 4 bowls · Difficulty: easy · ≈ 280 kcal per bowl
Thai coconut & veg broth is a quick Thai red curry coconut soup built from red curry paste bloomed in oil, vegetable stock and a can of coconut milk. Vegetables simmer until tender-crisp; the paste should smell fragrant before the liquids go in. Balance with a squeeze of lime or a pinch of sugar if the curry paste runs hot. Serve over rice noodles or with crusty bread.
Tutorial
Ingredients
- 1 ½ tbsp Thai Red Curry Paste
- 1 tsp Vegetable Oil
- 1 L Vegetable Stock
- 400ml Coconut Milk
- 2 tsp Brown Sugar
- 175g Egg Noodles
- 2 Carrots
- 1/2 Chinese Leaf
- 150g Bean Sprouts
- 6 Cherry Tomatoes
- Juice of 1 Lime
- 3 sliced thinly Spring Onions
- Handful Coriander
Steps
- step 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.
- step 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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Time and temperature
Bloom paste: 1–2 min · simmer: 15–20 min · do not hard-boil coconut milk for long
Nutrition
280 kcal · Protein 5 g · Fat 20 g · Carbs 18 g
1 bowl ~400 ml (estimate)
Substitutes
- Red curry paste → yellow curry (milder)
- Coconut milk → light coconut milk (thinner)
- Vegetable stock → water + bouillon
- Add tofu or shrimp for protein
Storage
3 days refrigerated. Reheat gently; coconut may separate—whisk. Freeze base without delicate veg up to 1 month.
FAQ
- Is this the same as tom kha?
- Related but simpler. Thai red curry coconut soup leans on curry paste rather than galangal-lemongrass tom kha aromatics.
- Why is my broth oily?
- Full-fat coconut milk and paste oil separate when boiled hard. Keep Thai coconut & veg broth at a gentle simmer.
- Can I make it spicier?
- Add more paste or fresh chili. Start small—commercial pastes vary a lot.
- What vegetables work best?
- Bell pepper, zucchini, mushrooms, baby corn. Add leafy greens at the end.