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Thai green veggie bowl

Thai green veggie bowl


There's so much flavour packed into this Thai green veggie laksa bowl! And all it takes is 20 minutes to make.

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2592kj 603kcal
  • Fat
    High 49%
  • Saturates
    High 70%
  • Sugar
    Low 15%
  • Salt
    Low 25%

% of adult’s reference intake | Carbohydrates per serving : 53g

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  • 2 Co-op British free range eggs
  • 1 tbsp Co-op olive oil
  • 4 spring onions, finely sliced
  • 4 tbsp Co-op Thai green curry paste
  • 400g can Co-op light coconut milk
  • 180g Co-op Tenderstem® broccoli
  • 250g pack fresh Co-op egg noodles
  • 1 large carrot, cut into thin strips
  • ½ x 125g bag baby spinach
  • 1 tbsp roughly chopped Co-op unsalted peanuts
  • Coriander leaves and sliced red chilli, to garnish
  • 1 lime, cut into wedges


  1. Boil the eggs for 6-7 mins, or until cooked to your liking. Off the heat, run them under cold water, then peel and set aside
  2. Heat the oil in a large saucepan and cook the spring onion for 1-2 mins, until just softened
  3. Stir in the curry paste and cook for another minute, then add the coconut milk, broccoli and 200ml cold water
  4. Simmer for 4 mins, until the broccoli is just tender
  5. Add the noodles, carrot and spinach, then cook for 2 mins more, until piping hot. Cut the boiled eggs in half
  6. Divide the mixture between two bowls and top each one with the egg halves and nuts
  7. Garnish with the coriander and chilli, then serve with the lime wedges

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