Name: Spicy Thai Noodle Soup with Coconut and Lime
Cuisine: American
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; 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.

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

Scale

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.

Notes

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.