Description
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
Units
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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
- Heat the vegetable oil in a large pot over medium heat.
- Sauté the onion until softened, about 3–4 minutes. Add the garlic and ginger, and cook for 1 minute.
- Stir in the red curry paste and cook for another minute until fragrant.
2. Build the Soup Base
- Add the soy sauce, fish sauce (if using), sugar, and vegetable broth. Bring the mixture to a gentle boil.
- 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
- While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside.
- 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
- Add the cooked noodles and protein of your choice (if using) to the pot. Stir to combine.
- Taste and adjust seasoning with additional lime juice, soy sauce, or curry paste if desired.
5. Serve
- Ladle the soup into bowls and garnish with cilantro, green onions, lime wedges, and crushed peanuts.
- 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.