Thai Coconut Soup with Pak Choi and Rice Noodles

Creamy coconut flavours work well with fresh tasting pak choi in this tasty soup made by Rachel Allen
By Rachel Allen
Thai Coconut Soup with Pak Choi and Rice Noodles
  • Rating:
  • Serves: 4-6
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 100 g rice noodles, about 0.5cm
  • 1 cans coconut milk, 400ml
  • 400 ml vegetable stock, chicken stock or water
  • 2 tbsp grated ginger
  • 1 chopped red chillies, or a pinch of dried chilli flakes
  • 2 cloves garlic, crushed
  • 2 tbsp fish sauce
  • 450 g head pak choi, sliced
  • 2 tbsp chopped coriander


Soak the rice noodles in boiling water for 10 minutes before draining. Place the coconut milk, stock, ginger, chilli, garlic and fish sauce into a saucepan, bring up to the boil and cook for 5 minutes.

Add the pak choi and continue cooking for another 5 mins, until it's just tender - stir in the the chopped coriander. Using tongs, divide the noodles into deep serving bowls and pour over a ladelful of the hot soup. Serve straight away.

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