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Roasted Broccoli Khao Soi (Coconut Thai Soup)

Roasting the vegetables in this Thai-inspired soup is a hands-off way to sweeten and caramelize their flavor—a welcome contrast to the soup’s spicy, savory broth. Just 1 cup of coconut milk gives the whole pot rich, cooked-all-day flavor, somewhere between soup and chowder.
  • 2 medium broccoli crowns, florets separated (2 ½ cups)
  • ½ large yellow or red onion, quartered and thinly sliced (1 ½ cups)
  • 1 large red bell pepper, thinly sliced into bite-size pieces (1 ½ cups)
  • 3 Tbs. olive oil
  • 8 oz. (½ lb.) spaghetti or Chinese egg noodles
  • 1 to 2 Tbs. red curry paste
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 1 Tbs. lime juice
  • 1 cup bean sprouts
  • ½ cup cilantro or mint leaves
  • 2 limes, halved, for garnish

1 Set rack in top third of oven, and preheat oven to 425°F. Toss broccoli, onion, and bell pepper separately with 1 Tbs. oil each to coat. Separate oil-coated vegetables, each on one-third section of baking sheet. Roast 10 minutes, or until vegetables are just tender with slight bits of brown. Stir vegetables separately to turn, then roast 3 to 5 minutes more, or until al dente and only lightly colored.

2 Meanwhile, cook pasta according to package directions; drain.

3 Cook curry paste in large pot or Dutch oven over medium heat 2 minutes, or until fragrant and lightly browned. Quickly whisk in broth, then coconut milk. Add roasted bell peppers and onions to pot, and bring soup to a simmer, then stir in lime juice. Divide pasta among four soup bowls, then ladle soup over each. Top each bowl with ½ cup broccoli, ¼ cup bean sprouts, and 2 Tbs. cilantro. Garnish with lime halves.