This easy Thai Spicy Noodle Soup recipe is quick, hearty and infused with fragrant Thai flavors. A soul-warming noodle soup that is vegan, gluten-free and requires only 15 minutes to make!
If you are a fan of Asian noodle soup bowls, but have never made one before, this Thai Spicy Noodle Soup is the perfect place to start. It is full of complex and bold flavors, but is so simple to make. The red curry paste used in this recipe adds heat, but is toned down by the creamy sweetness of the coconut milk. A splash of lime juice also balances and brightens the flavors in the soup.
This soup is delightful as it is, but you could add shrimp, tofu or shredded chicken to add protein and make it even heartier. To add a burst of freshness and to make your bowls look extra-pretty, garnish your serving bowls with fresh chopped cilantro, green onions, crushed peanuts and/or red chilies.
Both Thai red curry paste and rice noodles can be found in the international foods section of the grocery store.
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- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 (14-ounce) can coconut milk
- 1 cup water
- 1 tablespoon lime juice
- 8 ounces rice noodles
- Optional garnishes: Fresh cilantro, green onions, crushed peanuts and red chilies
In a large pot, heat the oil over medium heat. Add garlic, ginger and curry paste and sauté for 2 minutes to release the curry’s aromas.
Stir in the broth, coconut milk and water. Bring to a boil.
Stir in the lime juice. Add the rice noodles to the pot and allow them to sit for a few minutes until softened. Serve immediately, topped with optional garnishes.
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