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+ servings
a bowl of broccoli noodle soup

Spicy Broccoli Noodle Soup

This flavourful and spicy broccoli noodle soup uses a whole broccoli: the florets, the stalks and the leaves.
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine New Zealand
Servings 4
Calories 532 kcal

Ingredients
  

  • 2 tbsp coconut oil
  • 1 small brown onion diced
  • 1 medium head of broccoli the stalks too
  • 1 bunch broccoli leaves or other greens of your choice
  • 3 cloves garlic crushed
  • 2 cm ginger fresh, grated
  • 1 whole makrut leaf very finely shredded
  • 1/2-1 medium red chilli finely chopped, or use chili flakes, to taste
  • 1 tsp turmeric powder
  • 2 tbsp fresh lemon or lime juice
  • 500 ml vegetable stock
  • 400 ml coconut milk
  • 1/4 cup coriander stalk finely chopped
  • 200 grams wide rice noodles (or noodles of your choice)
  • Salt to taste

To serve

  • 1 large handful coriander leaves
  • chopped roasted peanuts
  • Fresh chili
  • Lemon or lime wedges

Instructions
 

  • Cut the broccoli florets away from the stalk and set them aside. Remove the tough inner stem from the leaves.
  • Chop the stalk and inner leaf stems into small 1cm pieces.
  • In a saucepan over medium heat, melt the coconut oil and add the chopped onion. Fry for about 5 minutes.
    Add in the broccoli stalks and stems and cook for 8 or so minutes until they are tender.
  • Add in the garlic, ginger, chili, makrut leaf, chilli and turmeric and fry for a 2-3 minutes more.
  • Bring a pot of water to the boil to cook the noodles.
  • Pour in the vegetable stock and the coconut milk and let the soup broth come to a simmer for 5-7 minutes. Taste the broth at the end of the simmering time and season it with salt, the lemon juice and any extra chilli if needed.
  • While the broth is simmering, cook the noodles according the packet instructions. Drain them once cooked and divide them over 4 bowls.
  • Finely shred the broccoli leaves and cut up the florets into 2cm pieces.
  • Add these to the hot broth along with the chopped coriander stalk and let them wilt for a a few minutes.
  • Ladle the hot soup and vegetables over the bowls of noodles. Garnish with roasted peanuts, chopped, fresh coriander, chilli and a wedge of lemon or lime.

Nutrition

Calories: 532kcalCarbohydrates: 58gProtein: 15gFat: 30gSaturated Fat: 25gSodium: 581mgPotassium: 1037mgFiber: 6gSugar: 6gVitamin A: 4581IUVitamin C: 186mgCalcium: 157mgIron: 6mg
Keyword Broccoli, Noodles, Soup
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