Welcome to a burst of flavor and warmth in a bowl! Today, we’re diving into an irresistible Spicy Thai Noodle Soup that combines the richness of coconut milk with the tang of lime and a hint of red curry paste. Whether you’re looking for comfort food or a quick weeknight dinner, this dish will warm your soul with its perfect balance of creamy and spicy goodness. Let’s get cooking!
Introduction
If you love vibrant flavors and enjoy experimenting with global cuisine, this Spicy Thai Noodle Soup is the perfect recipe for you. With roots in Southeast Asian cuisine, this soup showcases the unique combination of sweet, savory, and tangy flavors that Thai dishes are famous for. The creamy coconut milk is offset by the citrusy lime juice, while red curry paste brings in a subtle heat that warms you from the inside out.
I first tried a version of this soup at a small Thai restaurant, and ever since, I’ve been recreating it at home with my own twist. Now, I can’t wait to share it with you! Whether you’re a seasoned cook or just starting out, this recipe is simple to follow and guarantees amazing results every time.
Ingredients for Spicy Thai Noodle Soup
To prepare this comforting Spicy Thai Noodle Soup, you’ll need:
- 2 Tbsp. avocado oil or olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced carrots
- 3 garlic cloves, minced
- 1 Tbsp. freshly grated ginger
- 1/4 cup red curry paste
- 6 cups chicken broth or vegetable stock
- 1 (14 oz.) can full-fat coconut milk
- 3 Tbsp. fish sauce
- 4–5 oz. ramen or rice noodles
- 1 Tbsp. fresh lime juice, plus more to taste
- 1/2 cup fresh chopped cilantro, plus more for serving
- Lime wedges, for serving
Optional substitutions:
- To make this vegan, simply swap out the chicken broth for vegetable stock and use soy sauce instead of fish sauce.
- Gluten-free option: Use rice noodles instead of ramen, and ensure that the red curry paste and fish sauce are gluten-free.
How to Make Spicy Thai Noodle Soup
Follow these steps to create your own delicious Spicy Thai Noodle Soup:
- Sauté the Vegetables: Heat oil in a Dutch oven over medium heat. Add onions, red bell pepper, and carrots, and sauté until tender, about 5-7 minutes.
- Aromatic Additions: Stir in garlic, ginger, and red curry paste, cooking until fragrant for about 1 minute, stirring frequently.
- Simmer the Broth: Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper to taste. Let the mixture simmer uncovered for 5 minutes.
- Cook the Noodles: Stir in the noodles and simmer until tender, following package directions for cook time.
- Add Finishing Touches: Add lime juice and chopped cilantro just before serving. Serve hot with extra lime wedges and cilantro on top.
Helpful Tips for the Perfect Spicy Thai Noodle Soup
- Control the heat: If you’re sensitive to spice, start with 1 tablespoon of red curry paste and adjust to your taste.
- Make it richer: For an extra creamy texture, you can add an extra 1/2 can of coconut milk.
- Noodles: Be mindful not to overcook the noodles, as they can become mushy. Always cook them just until tender and serve immediately for the best texture.
Cooking Tips
- Use fresh ingredients: Fresh ginger, garlic, and lime juice will elevate the flavor of this dish. While jarred versions work in a pinch, the fresh alternatives add more depth.
- Blending flavors: After simmering the soup for a few minutes, taste it to check the seasoning. If you want more heat, add extra curry paste. For more tang, squeeze in more lime juice.
- Cooking equipment: Using a Dutch oven or heavy-bottomed pot helps maintain an even cooking temperature and brings out the best flavors in your broth.
Serving Suggestions
This Spicy Thai Noodle Soup is a meal in itself, but you can serve it with some delicious side dishes to complement the flavors:
- Steamed jasmine rice: Serve on the side to soak up any extra broth.
- Spring rolls: Fresh or fried, these add a delightful crunch to your meal.
- Thai iced tea: The sweetness of this tea pairs wonderfully with the spicy, tangy notes of the soup.
For an extra touch, garnish the soup with fresh herbs, chili flakes, and a drizzle of coconut milk for a restaurant-quality presentation.
Nutritional Information
This recipe serves 4 people, and here’s a quick breakdown of the Nutritional Information per serving:
- Calories: 340 kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 16g
- Saturated Fat: 10g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 900mg
- Potassium: 450mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 40% DV
- Vitamin C: 60% DV
- Calcium: 6% DV
- Iron: 15% DV
This soup is packed with healthy fats from coconut milk, and the vegetables contribute to a good dose of fiber, vitamins, and minerals. It’s a wholesome, satisfying meal that provides both comfort and nutrition.
Storage and Leftovers
Refrigerate: Store any leftover soup in an airtight container in the fridge for up to 3 days.
Reheat: When reheating, warm it on the stove over medium heat. You may need to add a little extra broth or water, as the noodles tend to soak up the liquid.
Pro Tip: To avoid soggy noodles, you can store the broth separately from the noodles and combine them just before reheating.
Frequently Asked Questions (FAQs)
Can I make this soup ahead of time?
Yes, you can prepare the broth and vegetables ahead of time and store them in the fridge. When you’re ready to eat, simply reheat the broth and cook the noodles fresh to ensure they don’t become mushy.
Is there a vegetarian option for this soup?
Absolutely! You can substitute the chicken broth with vegetable stock and replace the fish sauce with soy sauce or tamari for a vegetarian or vegan-friendly version.
Can I use other types of noodles?
Yes, you can use soba noodles, udon noodles, or even spiralized zucchini noodles if you want to reduce carbs.
Related Recipes
Looking for more Asian-inspired recipes? Check out these dishes from our collection:
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Decadent Parmesan Chicken & Rice In One Skillet
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Creamy Coconut Curry Chicken With Rice Noodles And Veggies
Conclusion
I hope you enjoy making this delicious Spicy Thai Noodle Soup with Coconut and Lime as much as I do! It’s a delightful blend of flavors that’s sure to become a favorite in your household. Don’t forget to experiment with your own variations—whether you add more spice or toss in some extra veggies, make it your own. If you try this recipe, be sure to leave a comment and share your experience. Happy cooking!
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Spicy Thai Noodle Soup with Coconut and Lime
Description
Welcome to a burst of flavor and warmth in a bowl! Today, we’re diving into an irresistible Spicy Thai Noodle Soup that combines the richness of coconut milk with the tang of lime and a hint of red curry paste. Whether you’re looking for comfort food or a quick weeknight dinner, this dish will warm your soul with its perfect balance of creamy and spicy goodness. Let’s get cooking!
Ingredients
- 2 Tbsp. avocado oil or olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced carrots
- 3 garlic cloves, minced
- 1 Tbsp. freshly grated ginger
- 1/4 cup red curry paste
- 6 cups chicken broth or vegetable stock
- 1 (14 oz.) can full-fat coconut milk
- 3 Tbsp. fish sauce
- 4–5 oz. ramen or rice noodles
- 1 Tbsp. fresh lime juice, plus more to taste
- 1/2 cup fresh chopped cilantro, plus more for serving
- Lime wedges, for serving
Optional substitutions:
- To make this vegan, simply swap out the chicken broth for vegetable stock and use soy sauce instead of fish sauce.
- Gluten-free option: Use rice noodles instead of ramen, and ensure that the red curry paste and fish sauce are gluten-free.
Instructions
- Sauté the Vegetables: Heat oil in a Dutch oven over medium heat. Add onions, red bell pepper, and carrots, and sauté until tender, about 5-7 minutes.
- Aromatic Additions: Stir in garlic, ginger, and red curry paste, cooking until fragrant for about 1 minute, stirring frequently.
- Simmer the Broth: Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper to taste. Let the mixture simmer uncovered for 5 minutes.
- Cook the Noodles: Stir in the noodles and simmer until tender, following package directions for cook time.
- Add Finishing Touches: Add lime juice and chopped cilantro just before serving. Serve hot with extra lime wedges and cilantro on top.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Control the heat: If you’re sensitive to spice, start with 1 tablespoon of red curry paste and adjust to your taste.
- Make it richer: For an extra creamy texture, you can add an extra 1/2 can of coconut milk.
- Noodles: Be mindful not to overcook the noodles, as they can become mushy. Always cook them just until tender and serve immediately for the best texture.
