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 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.
Tip: For best results, only let the noodles cook in the soup for a few minutes (just until they are softened) and then serve the soup right away. I find that if the noodles sit in the soup for too long after I make it, they tend to absorb a lot of the liquid.
More satisfying soup recipes to try:
For this Thai Spicy Noodle Soup recipe, I recommend:
- Thai Red Curry Paste – This is one I use and love! It gives amazing, authentic flavor to Thai dishes and adds the perfect amount of heat.
- Coconut Milk – I love the taste and consistency of this brand. It adds so much body and richness to soups and curries.
- Pot/Dutch Oven – This one is super affordable and the quality is excellent. I love using it to make soups, stews and chili.
Important: If you are vegan, be sure to use a brand of Thai Red Curry Paste that is vegan. The one I use is not, but this red curry paste is vegan and is also very good.
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons Thai red curry paste
- 4 cups 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.
- For best results, serve the soup immediately once it is done cooking.
- If you are not vegan, you can substitute the vegetable broth with chicken broth.
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