Noodles in Kaffir Lime & Coconut Broth

A really adaptable recipe, you can swap in any favourite vegetables of protein to this simple dish. The Rempapa sauce brings a fantastic flavour punch - beautifully balanced by coconut milk. 

Vegans, we especially love this dish with tofu and greens e.g. asparagus, kale, broccoli. Meat-lovers, this is great with chicken, or seafood – especially mussels and flaky white fish. Simply simmer gently in the sauce till just cooked. 

This recipe was written by Shu Han Lee, food writer and founder of Rempapa sauces.


To finish

  • Thai basil
  • Red chilli, sliced
  • Peanuts
  • Slices of lime
  • Fresh coriander
  • Fresh mint


  1. Over a medium heat, gently fry 2 tablespoons of Rempapa in your cooking oil, until fragrant. 
  2. Add 200ml coconut milk and a big pinch of salt, and bring to a simmer.
  3. Add your favourite vegetables and cook until tender.
  4. Cook your rice noodles in a separate pan of boiling water for 6-8 minutes. Place a generous spoon of noodles into your bowl, and top with your coconut broth.
  5. Finish with crushed roasted peanuts and fresh coriander, mint, Thai basil.
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