Thai Coconut Soup with Roasted Broccoli
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Thai Coconut Soup with Roasted Broccoli
Ingredients
- Cilantro leaves - ½ cup
- Broccoli florets - 2 pieces
- Red Onion - ½ head
- Red Bell Pepper - 1 piece
- Olive Oil - 3 tablespoons
- Egg noodles - 8.1 oz
- Curry paste - 1 tablespoon
- Vegetable Broth - 4 cups
- Coconut Milk - 1 cup
- Lime Juice - 1 tablespoon
- Soybean sprouts - 1 cup
- Lime - 2 pieces
Step by Step guide
Step 1
Place a rack in the upper third of the oven and preheat to 220°C (428°F).
Step 2
Drizzle the broccoli, onion, and pepper with olive oil, and arrange them separately on a baking sheet.
Step 3
Roast for 10 minutes, until the vegetables begin to soften.
Step 4
Gently toss to avoid mixing them together, and leave for another 3-5 minutes until al dente.
Step 5
Meanwhile, prepare the spaghetti or noodles according to the package instructions, then drain.
Step 6
Heat the curry paste in a large pot or Dutch oven over medium heat for 2 minutes or until it turns light brown.
Step 7
Quickly pour in the broth, stirring thoroughly with the paste, then add the coconut milk.
Step 8
Add the pepper and onion to the pot, bring to a boil, pour in the lime juice, and stir.
Step 9
Divide the spaghetti or noodles into 4 portions and place them in soup bowls, then ladle the soup from the pot into the bowls.
Step 10
Top each bowl with a quarter of the broccoli, soybean sprouts, and cilantro. Garnish with a lime half.
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