noodles, easy recipes, 30 min recipes, weeknight dinner recipes, food, healthy, thai
So I attempted to make a Thai Coconut Soup, but somehow this happened. After seeing an image on Melanie’s instagram account (@bornlippystyle) I got the most intense craving for noodles, and so I just had to make this recipe from Chef Michael Smith (get original recipe here). 


Serves: 4
Cook time:30 mins 


2 med onions (diced)
2 TBS olive oil, sesame oil or butter 
2 14 ounce cans coconut milk
1 heaping Tablespoon Thai curry paste (doubled this)
1 TBS garlic Powder 
1 TBS onion powder 
1 TBS sriracha sauce
Splash of soya sauce
1 bunch cilantro roots, rinsed well
2 chicken breasts, thinly sliced

2 cups chicken broth (you might need more if your sauce gets too thick)
1 carrot, shredded
2 stalks lemon grass, halved lengthwise, woody leaves removed
2 tablespoons fish sauce
2 limes zest and juice
A small knob frozen ginger
A handful bean sprouts
Rice or Ramen noodles
Handful of frozen broccoli (option to add fresh bok choy)
1 bunch cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced


Heat oil in an iron pan and sauté onion, until it translucent.
Scoop the thick coconut cream from the top of just one of the cans into a large pot (I like to use my dutch oven) set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro roots, spices, sriracha and soya sauce. Add chicken and sauté until the chicken is cooked through, about 5 minutes. 
Remove from heat and slowly add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth and simmer for 20
minutes or so. 
Stir in the bean sprouts. Add the rice noodles, and broccoli. Gently pushing the beneath the surface of the broth.
Cook rice noodles for 6 mins (or according to package instructions). 
If you want to make this a soup (instead of a pasta like me) simply use add less noodles, and add A LOT more broth.
Stir in most of the cilantro leaves, and remove lemon grass stalks. Top with cilantro leaves, and green onions, and additional sriracha sauce (if you like it spicy). 
Enjoy! I sure did, and I can’t wait to make this one again. Thanks Melanie for sharing this one : ) 🙂
x Short Presents 

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  • Reply Anonymous January 6, 2015 at 4:47 pm

    Looking forward to making this Kayla!
    –Leanne Flynn

    • Reply Short Presents January 6, 2015 at 10:44 pm

      Let me know how it turns out babe! :):) I loved it so much I had it again the next day! There was plenty left over.

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