Thai coconut & veg broth

Name: Thai coconut & veg broth
Prep time: 8 min
Cook time: 16 min
Total time: 24 min
Yield: 4 servings
Cuisine: Thai
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

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Vegetarian recipe with Thai flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 46 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 24 min total

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

Step-by-step instructions

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.

Why this works on a weeknight

Thai coconut & veg broth genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Stir-Fry collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Thai coconut & veg broth actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥢 Stir-Fry Vegetarian Thai ⚡ 30-Min Dinner