Spicy Coconut milk fondue leftover soup

Spicy Coconut milk fondue leftover soup
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  • Serves4 to 6 personnes
  • Prep time5 min
  • Cook time15 min
  • Timeout30 mins
  • FreezingFreezes well


  • Leftover fondue broth
  • 1 Can (365 ml) of coconut milk
  • 1 tablespoon of fish sauce
  • 1 tablespoon of red curry paste
  • Leftover vegetables and fondue meats
  • 2 portions of rice vermicelli
  • 4 cups of baby spinach
  • Salt & pepper, as preferred


  1. Measure whatever broth you have leftover, then add water until you have 6 cups of liquid.
  2. Pour everything into a large pot with the coconut milk, the fish sauce and curry paste then bring to a boil. Add all the leftover vegetables and meat, and simmer until well cooked.
  3. Add the vermicelli and baby spinach to the broth and simmer for another 5 minutes before serving. Season if needed. 
Recipe published on August 19, 2018