Thai Vegetable Soup with Rice Noodles and Curry Paste Recipe
This colourful vegetable soup with rice noodles and a bit of curry paste is a quick way to make a warming Thai-style meal. It’s a bit like a cross between clear broth and vegetable ramen, but with coconut milk and lime. Ideal when you want to use up vegetables from the fridge and eat something light yet filling.
Thailand
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Spicy
Fresh
Creamy
Umami
Citrusy
Warming
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- rice noodles ryżowy szeroki lub średni - 200 g
- carrot - 2 piece
- broccoli - 200 g
- bell pepper czerwona - 1 piece
- courgette - 0.5 piece
- coconut milk kokosowe - 300 ml
- vegetable stock - 800 ml
- red or yellow curry paste - 1.5 tablespoons
- soy sauce sojowy - 2 tablespoons
- lime juice - 2 tablespoons
- garlic - 2 cloves
- oil roślinny - 1 tablespoon
- fresh coriander or parsley - 3 tablespoons
Main Ingredient:
Vegetables
Preparation
- Prepare the rice noodles according to the instructions on the packet: usually you just need to pour boiling water over them for 5–7 minutes until they soften, then drain and rinse with cold water. Set aside.
- In a large pot, heat the oil over medium heat. Add the chopped garlic and fry for about 30 seconds, stirring, until it becomes very fragrant but does not brown.
- Add the curry paste to the pot and fry for 1–2 minutes, stirring, until the paste foams slightly and releases its aroma.
- Pour in the vegetable stock and stir well so the curry paste dissolves into the liquid. Bring to a boil.
- Add the carrot, broccoli florets, bell pepper and courgette. Cook for 8–10 minutes over medium heat, until the vegetables are tender but still slightly firm.
- Add the coconut milk and soy sauce. Stir and cook for another 3–4 minutes over low heat, without bringing to a vigorous boil.
- Add the lime juice, stir and taste the soup. Adjust the seasoning with more soy sauce or lime juice if needed.
- Divide the cooked rice noodles between serving bowls, then ladle the hot soup with vegetables over the top.
- Before serving, sprinkle the soup with chopped coriander or parsley.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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