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Spicy Thai Noodle Soup

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This Spicy Thai Noodle Soup is a warm, comforting, and flavorful dish packed with rich coconut milk, aromatic spices, and a kick of heat. Loaded with noodles, vegetables, and your choice of protein, it’s a perfect bowl of indulgence for any time of year.

Ingredients

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For the Broth

  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1–2 tbsp red curry paste (adjust to taste)
  • 1 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp fish sauce (optional, for authentic flavor)
  • 1 tsp brown sugar or coconut sugar
  • 4 cups vegetable broth or chicken broth
  • 1 can (14 oz) coconut milk (full-fat for richness)
  • 1 tsp lime juice

For the Soup

  • 8 oz rice noodles (or your choice of noodles)
  • 1 cup mushrooms, sliced
  • 1 cup broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cup cooked chicken, shrimp, tofu, or chickpeas (optional)

For Garnish

  • Fresh cilantro or Thai basil
  • Sliced green onions
  • Lime wedges
  • Crushed peanuts or cashews
  • Sriracha or chili flakes for extra heat

Instructions

1. Prepare the Broth

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Sauté the onion until softened, about 3–4 minutes. Add the garlic and ginger, and cook for 1 minute.
  3. Stir in the red curry paste and cook for another minute until fragrant.

2. Build the Soup Base

  1. Add the soy sauce, fish sauce (if using), sugar, and vegetable broth. Bring the mixture to a gentle boil.
  2. Stir in the coconut milk and lime juice. Lower the heat and let the soup simmer gently for 10 minutes.

3. Cook the Noodles and Vegetables

  1. While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside.
  2. Add the mushrooms, broccoli, bell pepper, and carrots to the broth. Cook until the vegetables are tender, about 5–7 minutes.

4. Assemble the Soup

  1. Add the cooked noodles and protein of your choice (if using) to the pot. Stir to combine.
  2. Taste and adjust seasoning with additional lime juice, soy sauce, or curry paste if desired.

5. Serve

  1. Ladle the soup into bowls and garnish with cilantro, green onions, lime wedges, and crushed peanuts.
  2. Serve hot with a drizzle of Sriracha or a sprinkle of chili flakes for extra heat.

Notes

  • Customizable: Swap in your favorite vegetables, like snap peas, zucchini, or bok choy.
  • Make It Vegan: Use tofu or chickpeas and omit fish sauce.
  • Spice Level: Adjust the heat by increasing or decreasing the amount of red curry paste or adding chili flakes.
  • Leftovers: Store the soup and noodles separately to avoid the noodles absorbing all the broth. Reheat gently on the stovetop.

Find it online: https://recipe.ukfinda.com/spicy-thai-noodle-soup/