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Soupe Thaïe de Nouilles au Lait de Coco

Name: Soupe Thaïe de Nouilles au Lait de Coco
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: TH
Ingredients: 1 tbsp coconut or neutral oil; 2 shallots, finely sliced; 2 lemongrass stalks, bashed and cut into 5cm pieces; 4cm ginger or galangal, thinly sliced; 2 garlic cloves, sliced; 1–2 tbsp vegan Thai red curry paste (check it has no shrimp paste); 2 × 400ml tins coconut milk; 500ml vegetable stock; 4 makrut lime leaves, torn; 2 tbsp tamari; 1 tsp coconut sugar or brown sugar; 250g king oyster mushrooms, sliced lengthways; 200g thin rice noodles; 2 limes, juice of 1, the other in wedges; 1 carrot, cut into thin ribbons; ½ red onion, very thinly sliced; 1 small bunch fresh coriander; To serve chilli flakes; 1 tsp oil, for frying the mushrooms (optional); 1 litre boiling water, for soaking or cooking the noodles

Photo : Max Griss / Unsplash

20m

Prépa

20m

Cuisson

Portions

Facile

Difficulté

Bouillon crémeux au lait de coco, citronnelle, gingembre et curry rouge, sur nouilles de riz et pleurotes du panicaut, avec carotte, oignon rouge, coriandre et citron vert.

#vegan#plant-based#noodles#coconut#lemongrass#mushrooms#thai#soup

Portions

4portions

Ingrédients

Nutrition

calories560

protein9g

carbs52g

fat36g

fiber4g

Par portion

Étapes

Cook the shallots and spices

Heat the oil in a large pot over medium heat. Add the shallots, lemongrass, ginger and garlic and cook about 4 minutes until the shallots are soft. Stir in the curry paste and fry 1 more minute.

1 tbsp oil
2 shallots
2 lemongrass stalks
4cm ginger or galangal
2 garlic cloves
1–2 tbsp curry paste

✅ C'est prêt quand : shallots are soft and the curry paste smells fragrant

⏱5:00

Cook the broth

Pour in the coconut milk and stock, then add the lime leaves, tamari and sugar. Bring to a gentle bubble in the same pot and cook 10 minutes without letting it boil hard.

2 × 400ml tins coconut milk
500ml vegetable stock
4 lime leaves
1 tbsp tamari
1 tsp sugar

✅ C'est prêt quand : the broth bubbles gently, not a hard boil

⏱10:00

Brown the mushrooms

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Cook the noodles

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Season

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Serve

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Cook the shallots and spices

Heat the oil in a large pot over medium heat. Add the shallots, lemongrass, ginger and garlic and cook about 4 minutes until the shallots are soft. Stir in the curry paste and fry 1 more minute.

1 tbsp oil
2 shallots
2 lemongrass stalks
4cm ginger or galangal
2 garlic cloves
1–2 tbsp curry paste

✅ C'est prêt quand : shallots are soft and the curry paste smells fragrant

⏱5:00

Cook the broth

Pour in the coconut milk and stock, then add the lime leaves, tamari and sugar. Bring to a gentle bubble in the same pot and cook 10 minutes without letting it boil hard.

2 × 400ml tins coconut milk
500ml vegetable stock
4 lime leaves
1 tbsp tamari
1 tsp sugar

✅ C'est prêt quand : the broth bubbles gently, not a hard boil

⏱10:00

Brown the mushrooms

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Cook the noodles

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Season

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Serve

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History & Culture

The Story Behind the Dish

📍 Thailand📅 Modern Thai home cooking🍜 TH

Coconut-milk soups such as tom kha, fragrant with galangal, lemongrass and makrut lime, are among the oldest flavours of central Thai cooking. Noodles arrived later with Chinese immigrants and became everyday street food across the country.

This bowl brings the two together — the creamy, aromatic broth of a Thai coconut soup with a generous nest of rice noodles — and swaps meat for meaty king oyster mushrooms.

⭐ Why It's Famous

It captures the Thai principle of balancing salty, sour, sweet and spicy in a single spoonful, and it's comforting, quick and naturally dairy-free.

💡 Fun Fact

In the 1930s and 40s, Thailand's government actively promoted noodle dishes as a cheap, national meal — the same campaign that helped make pad thai famous.

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