Thai Coconut Soup with Vegetables and Rice Noodles Recipe
A delicate yet full-flavored coconut soup with vegetables and rice noodles, this is a milder cousin of spicy Thai soups. In Thailand, soups are often eaten as a full meal, not just as a starter. This version is vegetarian, filling, wonderfully warming on cooler days, and at the same time has a fresh, citrusy lime aroma.
Thailand
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Creamy
Fresh
Citrusy
Umami
Spicy
Warming
Filling
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- coconut milk kokosowe z puszki - 400 ml
- vegetable stock - 700 ml
- noodles ryżowy wstążki - 150 g
- carrot - 2 piece
- zucchini - 1 piece
- bell pepper czerwona - 1 piece
- button mushrooms - 150 g
- lemongrass - 1 stalk
- fresh ginger root or galangal - 3 cm
- garlic - 2 cloves
- soy sauce sojowy - 3 tablespoons
- brown sugar trzcinowy - 1 teaspoon
- lime juice - 2 tablespoons
- fresh chili pepper - 1 piece
- fresh coriander - 3 tablespoons
- oil roślinny - 1 tablespoon
- salt
Main Ingredient:
Coconut milk
Preparation
- Pour hot water over the rice noodles in a large bowl and set aside for about 10 minutes, until they soften. Drain and set aside.
- Heat the oil in a large pot over medium heat. Add the chopped garlic and ginger slices. Fry for 1–2 minutes, stirring, until very fragrant, but do not let them brown.
- Add the carrot, bell pepper and mushrooms. Fry for 3–4 minutes, stirring, until the vegetables soften slightly.
- Pour in the vegetable stock and add the lemongrass stalk (lightly crushed to release its aroma). Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Add the coconut milk, soy sauce, brown sugar and chopped chili. Stir and cook for another 5 minutes over low heat. The soup should gently simmer but not boil vigorously.
- Add the zucchini and cook for another 3–4 minutes, until the vegetables are tender but still slightly firm.
- Remove the lemongrass stalk. Add the lime juice and taste the soup. If needed, season with salt, extra soy sauce or a little more sugar to balance the salty, sour and sweet flavors.
- Place portions of the soaked rice noodles into bowls. Ladle the hot soup with vegetables over the noodles.
- Sprinkle each portion with fresh coriander and, if you like spicy dishes, some extra chopped chili. Serve immediately while the noodles are still springy.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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