Thai Noodle Broth

This is just the thing for a cold night. I needed some of this!

Serves 2



  • 1tbsp coconut oil
  • 2 thumbsized pieces of ginger, grated
  • 2 garlic cloves, grated
  • 2 lemongrass stalks, the woody exterior removed and then quartered lengthways
  • 1tsp fennel seeds
  • 300ml veg stock
  • 400ml coconut milk
  • 1tsp soy sauce
  • 1tbsp brown sugar
  • 125g baby corn
  • 100g sugar snaps
  • 100g tenderstem broccoli, halved
  • 1 carrot cut into matchsticks
  • ½ a fennel bulb, sliced
  • 2 thin rice noodle nests
  • juice of 1 lime, plus wedges to serve


  1. There looks like there’s a lot of ingredient here, but really it’s simple. Toast the ginger, garlic, lemongrass, fennel seeds in the coconut oil until fragrant.
  2. Add the stock, milk, soy, lime, sugar and all the veg. Bring to a simmer.
  3. Cook the noodles according to pack and add to the pot. Simmer until vegetables are tender. Serve with lime wedges.

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