Soupe Thaïe de Nouilles au Lait de Coco
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Soupe Thaïe de Nouilles au Lait de Coco

Photo : Max Griss / Unsplash

20m
Prépa
20m
Cuisson
4
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

4

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. Cook for about 4 minutes until the shallots are soft. Stir in the curry paste and fry for 1 minute.

⏱4:00

Cook the broth

Pour in the coconut milk and stock. Add the lime leaves, tamari and sugar. Bring to a gentle bubble and cook for 10 minutes. Don't let it boil hard, or the coconut milk can separate.

⏱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.

🍜

Thailand

13.76°N, 100.50°E