Recipe: Thai Coconut Noodle Soup (& how to rescue curdled coconut milk!)

Thai Coconut Noodle Soup | The Veg Space

20 Min Meals | Vegetarian & VeganIt is always fascinating to discover which blog recipes become super-popular, and get lots of Pinterest Pins, re-Tweets and Facebook likes, (and similarly, which don’t!).  Often, it’s not the ones I expect… and recently some of my most-viewed recipes have been the super-quick ones, using supermarket ‘cheat’ ingredients or shortcuts, which can be on the table in under half an hour for a speedy midweek supper.

With this in mind, I’m starting a ’20 minute meals’ series, (I know Jamie does 15 minute meals, but it takes me at least 5 minutes longer than him to chop things, work out where I put my potato peeler, heat up the oven, and so on!).

This Thai Coconut Noodle Soup would most definitely have been on the table in under 20 mins, if my coconut milk hadn’t curdled.  OOPS.  I know, I know – coconut milk mustn’t boil, but, distracted by a ‘terrible-two’ year old, I forgot to turn down the heat, it boiled merrily away for a few minutes then curdled….. I won’t go into too much detail about what it looked like, but it was grim.

5 minutes (and an emergency Google) later, I had perfect coconut soup back again.  How?

  1. Pour the curdled soup through a colander or sieve into a blender or food processor, then return the vegetables & noodles to the saucepan.
  2. Add a teaspoon of cornflour to the blender, (though if you don’t have any to hand, this will probably still work anyway so don’t panic!)
  3. Whizz until smooth and creamy.
  4. Breathe a sigh of relief, return it to the saucepan with the vegetables & noodles, and carry on as before, (but on a gentle heat – and no lid!!)

Thai Coconut Noodle Soup | The Veg Space

Thai Coconut Noodle Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Thai
Serves: Serves 2
Ingredients
  • 2 tbsp oil (sunflower or groundnut)
  • 2 tbsp thai green curry paste (check it is vegetarian, some contain fish)
  • 1 red onion, peeled and thickly sliced
  • half a head broccoli, broken into small-ish florets
  • 10-12 asparagus spears, cut into 3cm lengths
  • 4 spring onions, sliced diagonally
  • 400ml tin coconut milk
  • 2 tsp vegetable stock powder (or 1 vegetable stock cube)
  • 1 fresh red chilli, de-seeded and finely sliced
  • 100g fine rice noodles
  • handful fresh coriander, roughly chopped
  • handful dry roasted peanuts, roughly chopped
  • 1 lime
Instructions
  1. In a large saucepan, heat the oil and thai curry paste. Add the red onion and fry gently for 2 minutes, then add the broccoli, asparagus and spring onions and cook for a further 2 minutes.
  2. Pour in the coconut milk, then refill the empty tin with water and add this too. Add the chilli and stock powder, then bring to a very gentle simmer.
  3. Next, add the noodles and cook gently for 4-5 minutes until they are soft.
  4. Divide the soup between 2 bowls, sprinkle with the coriander and peanuts, and squeeze over the juice of the lime.
  5. Serve immediately!
 

Hot 'n' Sour Mushroom & Noodle SoupIf you liked that, you might also like my Hot ‘n’ Sour Mushroom & Noodle Soup posted in 2011….or how about:

 

Thai Coconut Noodle Soup | The Veg Space

For more Thai inspiration you might like to take a look at my Pinterest Board…. Thai Food: Vegetarian and Vegan:

Follow Kate Ford | The Veg Space’s board Thai Food: Vegetarian and Vegan on Pinterest.

 

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13 comments

  1. Perfect soup for this gloomy weather! Must be really warming with a kick from chili 🙂 I really like noodle soups and didn’t have a chance to try thai coconut version yet so I’ll be saving your recipe to try out later.

    1. Thanks Sylvia – yes pretty spicy, just how I like it!!

  2. This looks delicious. Good to know what to do if the coconut curdles! PInned.

    1. Thanks Sarah! x

  3. Oh my, my mouth is watering just looking at this lush soup! I didn’t know you could curdle coconut milk but probably because I always use the powdered stuff!

    1. Thanks Camilla! It had happened to me once before too and I remember googling what to do then too, so thought it might come in handy! Haven’t tried using powdered stuff, sounds very handy.

  4. This sounds so gorgeous – just my kind of recipe! Pinned to try later 🙂

    1. Thanks Elizabeth! x

  5. Thanks for the tip on the coconut milk, nothing I like more than hot soup this time of year!

  6. Not the best recipe. It’s quick and easy, but lacks in flavor. The asparagus doesn’t compliment the other flavors and can probably be left out. Definitely needed some garlic and a bit of ginger.

    1. Sorry to hear that Dan. There is already garlic and ginger in the curry paste, so if you found this a little bland perhaps you need to add more paste – it really depends on which curry paste you used, as they vary quite a lot. Its also important to season to your own taste just before serving. We’ll have to agree to disagree about the asparagus, I really like the fresh, green flavour! Thanks for the feedback.

  7. Can this be refrigerated and then reheated? I like to make meals that last about a week. So I’m wondering if I double the recipe will it keep?

    1. Hi Lu, The soup itself would be fine, but it would probably be best to leave out the noodles, then just put them in the soup as you reheat it. They only take a minute or two to cook, and would probably turn very soggy if you left them in the soup in the fridge for a few days. Let me know how it goes!

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