This Thai Spicy Noodle Soup recipe is naturally vegetarian, vegan, and gluten-free. A soul-warming noodle soup that is easy to make, quick, and infused with fragrant Thai coconut curry flavors. Ready to eat in just 15 minutes!
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.
In this recipe, Thai red curry paste is used to add heat, but gets toned down by the creamy sweetness of coconut milk. Gluten-free rice noodles are incorporated to make the dish super satisfying and only take a few minutes to cook. A splash of lime juice balances and brightens all the flavors in the soup.
How to Make Thai Spicy Noodle Soup
1. Make the flavor base: Sauté the garlic, ginger and red curry paste in a bit of coconut oil until fragrant.
2. Add the liquids: Stir in the broth, coconut milk and water and bring to a boil.
3. Cook the noodles: Add the rice noodles to the pot and let them sit until tender.
4. Add lime juice & garnish: Stir in your lime juice and garnish the soup with optional toppings, if desired.
How do you keep noodles from getting soggy in soup?
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 and get very mushy.
Thai Noodle Soup Additions
This Thai soup recipe is perfectly satiating as it is, but you could add thinly sliced beef steak, shrimp, tofu, or shredded chicken to add protein and make the soup heartier and even more satisfying.
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.
More Asian-Style Dinner Recipes to Try
For this Thai Spicy Noodle Soup recipe, I recommend:
- Mae Ploy 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.
- Thai Kitchen Coconut Milk – I love the taste and consistency of this brand. It adds so much body and richness to soups and curries.
- Zulay Citrus Juicer – If you cook with a lot of citrus, a sturdy juicer is a must. This one works for both lemons and limes and will squeeze out every last drop of juice like a pro. Worth every penny.
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 Thai Kitchen Red Curry Paste is vegan and is also very good.
If you make this Thai Spicy Noodle Soup recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 🙂
Thai Spicy Noodle Soup (Vegetarian, Vegan, GF)
- 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
- 8 ounces rice noodles
- 1 tablespoon lime juice
- 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.
- Add the rice noodles to the pot and allow them to sit for a few minutes until softened.
- Stir in the lime juice and serve immediately, topped with optional garnishes if using.
- For best results, serve the soup right away once it is done cooking.
- If you are not vegan, you can substitute the vegetable broth with chicken broth.
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