This recipe was inspired partly by Luisa Brimble (in my opinion the top food photographer working in Australia (anywhere?) right now), who often writes about Filipino food and mentioned how coconut milk is often used in savoury dishes that aren’t curries.
I had already written down the concept and recipe outline for this dish, but hadn’t yet decided on the exact spices and flavourings that would go into it, when I saw what she was writing about it. This was years ago now but it stuck with me.
I use coconut milk frequently – often in a vegetable curry, but most often for sweet uses; dairy free ice cream, as the base for a vegan chocolate ganache, coconut whipped cream, or in rice pudding instead of whole milk. The flexibility and high fat content of coconut milk make it invaluable in plant based cooking and baking, replacing cream whenever I’ve needed it.
These coconut rice noodles, quickly cooked with spring vegetables, is no exception. It’s a rich broth that’s ready in minutes and makes an excellent speedy springtime meal. A good bit of fresh ginger, along with garlic, onion, and piles of green vegetables provide a good counterpoint to the natural sweetness of coconut, without the need for earthier flavours like cumin or turmeric.
Ingredients
This might seem like a lot, but it’s mostly vegetables and pantry staples. See below for substitutions for the vegetables listed.
Ingredient Notes and Substitutions
- Ginger: if large pieces are too much, grate very finely instead. Fresh ginger is key to the recipe.
- Vegetable Broth: water can be used in a pinch but a good broth will be noticeable here, so I do recommend it for this recipe.
- Vegetables: any green vegetables you like will be good here. Snap peas, bok choy, other green cabbage, peas, green beans, whatever. The ones listed are the ones I like most in this recipe, but use what you have in your garden or refrigerator.
- Rice noodles: yes, this is a rice noodle recipe, but you could use soba or another pasta you like. I always do brown rice noodles but white are more available, so go with what you can get.
- Lemon or lime: the recipe calls for lemon or lime juice strictly because I can rarely get limes here that aren’t imported all the way from Mexico. It’s a long way away so I usually go for Italian lemons instead. Lime is better, but both are good.
Recipe Notes
Leftovers are pretty good if the broth isn’t mixed with the rice noodles. If you have leftover broth and veg, store it separately and cook the noodles fresh when you want to eat it. Rice noodles suck up too much liquid to keep for any length of time.
Purple sprouting broccoli is a classic hungry gap vegetable and easy to grow (it’s planted in autumn and takes off come spring) so if you have space, it’s a good addition to your garden. The purple mostly fades during cooking and it will turn primarily green.
Newsletter
Expert Tips
- Add soya sauce: if you want to add some coconut aminos or soya sauce, it’s a good addition. Reduce the salt slightly to account for it.
- Keep the citrus: it is key for this recipe, don’t leave it out! It’s flat without.
- Adjust the heat: if you are sensitive to hot pepper, either reduce or omit it.
- Season to taste: as with any soup, it’s important to taste and add any salt if needed before serving. Consider the salt amount listed in the recipe to be a starting point.
- Don’t brown the onion: it should be translucent, but not browned. If the onion or vegetables brown/char, the colour of the broth will be ruined.
More Spring Recipes
Spring Green Minestrone
Lemon Elderflower Cake
Asparagus New Potato Salad
Strawberry Slush With Lime
Honey Elderflower Cordial
If you make these Coconut Noodles or any other vegetarian soup recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Spring Green Vegetable Coconut Rice Noodles
Ingredients
- 1 teaspoon coconut oil
- 1 small yellow onion halved and thinly sliced
- 2 cloves garlic cut into matchsticks
- 1 thumb fresh ginger cut into matchsticks (about 6cm)
- 1 small zucchini halved lengthwise and thinly sliced
- 1 teaspoon sea salt to taste
- ½ teaspoon pepper
- ½ teaspoon cayenne pepper to taste
- 400 ml canned coconut milk
- 250 ml vegetable broth
- 150 grams brown rice noodles
- 250 grams green asparagus woody ends removed
- 200 grams sprouting broccoli or broccolini
- 50 grams baby spinach
- 2 tablespoons lime or lemon juice
- Fresh cilantro for topping
Instructions
- In a large pot, heat the oil over low-medium heat. Add the onion and sauté for a couple of minutes, or until softened and fragrant.1 teaspoon coconut oil, 1 small yellow onion
- Add the garlic, ginger, and zucchini, cook for another minute. Stir in the salt, pepper, and cayenne pepper and cook for another 30 seconds.2 cloves garlic, 1 thumb fresh ginger, 1 small zucchini, 1 teaspoon sea salt, 1/2 teaspoon pepper, 1/2 teaspoon cayenne pepper
- Pour the coconut milk and vegetable broth into the pot, cover, and increase the heat to high to bring to a low boil. Prepare the rice noodles according to package instructions while you're waiting. Do not cook the rice noodles in the broth.400 ml canned coconut milk, 250 ml vegetable broth, 150 grams brown rice noodles
- Once the broth has reached a low boil, reduce the heat to medium. Add the asparagus and broccoli, cooking for two minutes, covered, or until the asparagus is bright green and just tender.250 grams green asparagus, 200 grams sprouting broccoli or broccolini
- Remove from the heat and stir in the spinach. Ladle out into bowls and add the prepared rice noodles.50 grams baby spinach
- Top each bowl with a squeeze of lime juice and a few cilantro leaves, and serve hot.2 tablespoons lime or lemon juice, Fresh cilantro for topping
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This recipe was originally published in April 2019. It has been updated most recently as of May 2021.
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Valerie Stocek says
I made this for my husband and I tonight and we loved it. I couldn’t find the broccolini in our local store so subbed baby bok choy called Toy Choy which was delicious. In my search for brown rice noodles, I discovered a new product in the pasta section which was a chickpea pasta with 16 g protein and 12 g fibre. I will make the recipe next time using this spaghetti just to try it out. Your recipe was really delicious – thank you
Alexandra Daum says
Glad you liked it, Valerie! Chickpea pasta is quite good – just be sure to rinse it well before adding as it does create some foam in the cooking water 🙂
Valerie Stocek says
Oh I didn’t realize that as I’ve never cooked it before, but I will rinse it for sure. Thank you for the feedback! I have your book Occasionally Eggs and I really love it. It is the one cookbook of many, where I have made most of the recipes (I’m a whole food plant based person, so I won’t make the ones which include eggs). Your recipes have so much flavour and are different from what I often see, so each one I make is a treat for us. The next recipe to try is your Lemon Rhubarb Cake and I can see my rhubarb popping up in the garden. I can’t wait!
Alexandra Daum says
I’m so glad you like the book and have been able to get use out of it, that’s great to hear. I’m looking forward to rhubarb too 🙂
Krystyna says
One of my favorite recipes from the blog! Yesterday I made it with green beans, fava beans, zucchini, broccoli and spinach. For me storing the broth with the noodles works well because I prefer the thicker texture of the dish as a whole.
Alexandra Daum says
That’s great to know, thanks Krystyna!
Laura says
Oh my, this recipe is a keeper!! Followed it to a T, except for the fact that I mixed water with green curry paste instead of using vegetable broth, and the result was one of the best bowl of noodles and vegetables I’ ve had in a while.
Definitely recommend having everything cut and ready before starting – as you said that makes for a really smooth and easy cooking process 🙂 Only thing I didn’t bother with was cooking the noodles in a separate pot, I just put them in at the same time as the (sliced) asparagus and that turned out great.
Thank you so much for the delicious recipe, I’m looking forward to making for dinner after having it for lunch yesterday haha!
Alexandra Daum says
Green curry paste is a great addition! I’m so glad you liked it : )
Gabrielle says
This was delightful! Reminded me of an alfredo but so much lighter. Thank you!
Traci | Vanilla And Bean says
I just spied brown rice noodles at the store and picked em up! I’ve not tried them yet, but it’s good to know they cook the same as white rice noodles 😀 There’s garlic and ginger in there… so I know paired with coconut milk… my mouth is already watering! Gorgeous spring bowl Alexandra!
Alexandra | Occasionally Eggs says
They’re excellent, and I don’t notice any taste difference, either! Thanks, Traci! <3