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.
Don’t miss out! Click here to get exclusive discounts on my favorite healthy products and resources!
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)
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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Laurel says
January 30, 2017 at 7:38 pmHi Alia, This soup looks SO amazing! I love how creamy it gets with the coconut milk. And how fast it is?!?! Can’t wait to make this during the week.
Alia says
January 31, 2017 at 9:43 pmHi Laurel, thanks so much! I love cooking with coconut milk, it adds so much richness to recipes. Haha yes I am a big fan of quick recipes too! I hope you do get a chance to make this sometime! 🙂
Janessa says
May 7, 2017 at 7:06 pmIs the coconut milk sweetened or unsweetened
Alia says
May 7, 2017 at 7:57 pmHey Janessa – Unsweetened! 🙂
Janessa says
May 9, 2017 at 5:28 pmalso one more question , all i have is pancit rice noodles , will that work ? or is there another substitute i could use?
Alia says
May 10, 2017 at 3:36 pmHi again Janessa – Yes pancit noodles will work! Just add the uncooked pancit noodles at the end and let them cook for a few minutes in the pot until they are soft and cooked through. 🙂
Bre says
April 6, 2017 at 1:06 pmI LOVED this recipe! I made it two weeks ago and ever since my boyfriend has been BEGGING me to make it again. Can’t wait to have it again tonight 🙂 Thanks so much!
Alia says
April 7, 2017 at 9:19 pmHey Bre! Yay!! That makes me so happy! 🙂 I am so glad you two enjoyed it! I especially love having this soup when I have a cold, because the spicy heat in it warms me right up. You are very welcome!!
Sarah says
April 24, 2017 at 7:34 pmHey I’m making this right now and I can’t wait! I’m just curious….In the ingredients list it calls for 4 cups of vegetable/chicken broth but in the directions (#2) it says to add 1 cup water. I went with the 4 cups of broth and didn’t add any extra water I was just curious which was correct or maybe if I’m reading this wrong? Anyway, it’s on the stove and smells good!
Alia says
April 25, 2017 at 12:00 amHey Sarah – I’m so glad you made it! So yes you’re supposed to add the 4 cups of broth plus 1 cup of water. I just usually don’t include water in the ingredients list in my recipes, so that’s why i just listed the broth. But if you didn’t add any extra water it should still turn out fine. I hope you liked the soup! 🙂
Alia says
April 30, 2017 at 3:40 pmHi again Sarah! I just wanted to let you know that I amended the recipe to include the water in the ingredients list, to avoid any confusion in the future! 🙂
Jay says
September 22, 2017 at 8:19 pmIs there a yummy substitute for the chicken broth?
I’m looking for a gluten free version.
Thanks
Jay
Alia says
September 23, 2017 at 12:35 pmHi Jay! Yup, you can use vegetable broth instead! Just make sure it says “gluten-free” on the label! 🙂
Beth Romer says
July 5, 2017 at 12:48 pmI am making this tonight! I know it is warm outside, but soup just sounds too good!
Alia says
July 8, 2017 at 10:26 pmHi Beth! Thank you! You should definitely make it! And I know what you mean, it is very warm outside and I am sipping on a hot mint tea right now. Sometimes you just need something hot and comforting no matter what! Let me know what you think of the recipe when you do make it! 🙂
Darren says
September 6, 2017 at 12:42 pmThank you for the recipe! It was excellent! I made it exactly as you have it listed here. I topped it with cilantro, crushed peanuts and diced green onions. My 19 year old son broke out a set of chopsticks (I had no idea we had these) and proceeded to eat two huge bowls. Three of us nearly ate the whole pot!! I think next time I’ll try either shrimp or chicken in it, but really its stands fine on its own!
Alia says
September 6, 2017 at 8:19 pmHi Darren! You’re welcome!! Thanks so much, I am so glad you and your family enjoyed the recipe! It is a favorite in my house as well. Chicken or shrimp definitely go great with this soup, but I usually find myself just making the recipe as is. 🙂
Melissa says
October 14, 2017 at 4:33 pmHi Alia!
I just came across your recipe and will be making it tomorrow. Question on the noodles, my husband is away for work so I get to enjoy this all to myself for a few days. Should I cook the noodles separately, then just add when warming? Rice noodles seem to be my nemesis, I always over cook them I think. Can’t wait for tomorrow nights dinner:)
Alia says
October 14, 2017 at 6:55 pmHi Melissa! Yay!! I’m excited for you to make it! Just cook the rice noodles exactly how it says in the recipe: At the very end, add the rice noodles to the pot and let them sit in the soup for 2-3 minutes, just until they are softened. If you do that, you definitely won’t overcook the noodles. Let me know how the recipe turns out at dinner tomorrow! 🙂
nish says
November 20, 2017 at 7:45 amSorry if this is a basic question, but I’m a cooking novice, lol. When would you add in the tofu if you were using it – with the noodles? Would you recommend doing anything with them first, or just letting them marinate in the pot? Thanks!
Alia says
November 20, 2017 at 3:46 pmHey Nish! No worries, that is a perfectly valid question. 🙂 Personally, when I am cooking with tofu, I like to crisp it up a bit in a frying pan before cooking anything else.
This is what I recommend: First cut up the tofu into small cubes and add a little bit of oil to the pan. When the oil is hot, add the tofu to the pan and cook it for a few minutes until it is golden on all sides. Then transfer the tofu to a plate and set it aside. Then you can make the recipe as it is written and add the tofu back to the soup at the very end. I hope that helps! 🙂
Camela says
December 28, 2017 at 7:51 amI made this soup last night. I think I messed up? I cooked the noodles in the soup. The noodles absorbed the soup. The flavor was very good but I think next time I will cook the noodles separately and add them to the bowl at plating . It could have been the noodles I used. They were a little thick not the super thin ones.
Alia says
December 30, 2017 at 9:59 pmHi Camela! Aww that’s too bad the soup didn’t turn out as you wanted. I usually use medium-sized rice noodles to make this soup.
I think the most important thing is to let the noodles cook in the soup for just a couple of minutes 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 can absorb a lot of the liquid. Maybe next time only allow the noodles sit in the soup for a few minutes before serving. I hope that helps! 🙂
Staci says
December 28, 2017 at 6:50 pmI love this recipe. I had to cook noodles twice the recommended time that the box recommended, about 16 mins to get noodles soft . And by that time the soup had thicken but poring more hot water thins it out. I will definitely make this again and add chicken. It’s like the Thai version of chicken soup.
Alia says
December 30, 2017 at 10:02 pmHi Staci! I’m so glad you enjoyed the soup! Did you use rice noodles? They should only take a few minutes to soften, so maybe it was the type of noodles that you used. Chicken would definitely be a great addition to this recipe! Thanks so much for letting me know! 🙂
Jessica Wyman says
December 29, 2017 at 5:55 pmThis soup was delicious! Just what I was looking for on a frigid Michigan winter night. This recipe will definitely be made again and again! I added some matchstick carrots, red cabbage and bok choy before the addition of lime juice and noodles and loved the comforting and warming flavors! Thank you for sharing!
Any suggestions for leftovers? The noodles seem to be sucking up all the broth. I’m thinking pan fried noodles for tomorrow’s lunch.
Alia says
December 30, 2017 at 10:05 pmHi Jessica! Thanks so much! All of the extra vegetables you added would definitely take this recipe over the top! I usually never have leftovers haha!
Pan-fried noodles sound delicious though, so maybe do that! Or if you find the noodles have absorbed a lot of the broth, you could add more broth/water to thin it out. 🙂
Ritu Jain says
January 16, 2018 at 10:43 pmHi Alia, I looked up the red curry paste you recommend and it contains shrimp paste so the recipe is not vegan. Just fyi.
Alia says
January 16, 2018 at 11:54 pmHi Ritu! Thanks for letting me know! The recipe is actually still vegan, as long as you use a vegan red curry paste. I have added a note and a recommendation for a good vegan red curry paste to clear up any confusion! 🙂
Ritu Jain says
January 17, 2018 at 8:38 amThanks Alia. That is really helpful since I don’t eat fish.
Alia says
January 17, 2018 at 2:18 pmYou’re welcome Ritu! I hope you enjoy the recipe! 🙂
melanie wolczuk says
January 18, 2018 at 10:02 pmLoved this! Added a whole bunch of veggies before I added the liquid. Added cooked chicken at the end and i put noodled into each bowl with boiling water until soft and then drained and added the soup to the cooked noodles. Big hit.
Alia says
January 19, 2018 at 12:48 amHi Melanie! Woo hoo! I’m so glad you enjoyed the soup! Lots of veggies + chicken are great additions to this recipe. Thanks for letting me know! 🙂
William says
February 11, 2018 at 3:50 pmThis was a great lunch on a cold winter Alaskan day. Thanks for sharing!
Alia says
February 11, 2018 at 4:01 pmHi William! I’m so glad you enjoyed the recipe! You’re welcome! Thanks for letting me know! 🙂
Amy K says
June 24, 2018 at 4:24 pmI would love to know what rice noodles you use. The 2 kinds of rice noodles that my grocery sells is vermicelli and straight cut, both by the brand A Taste Of Thai. One looks like angel hair and one looks like the kind you use in pad thai. I used the straight cut bc that is what it looks like in the picture but am curious to the ones you use in the recipe. It is cooking right now but the broth is absolutely delicious. I sautéed onions and chicken in butter/coconut oil before adding the rest of the ingredients you suggest. So good!!!!
Alia says
June 24, 2018 at 5:52 pmHi Amy! I just added a link to the exact noodles I use in the recipe card above. They are called medium rice stick noodles and they sound just like the straight cut noodles you described, because they similar to Pad Thai noodles. So it sounds like you made the right choice!
Chicken with onions is a great addition! You’ll have to let me know what you think of the soup once it is done cooking!! 🙂
Amy K says
June 24, 2018 at 5:56 pmThis is seriously the BEST Thai soup I have made. I have made several bc we love Thai. My husband even said it could be sold in a Thai restaurant, it’s that good. I added 1 chopped yellow onion and 4 thin chicken breast to butter/coconut oil and sauté in a dutch oven. Then followed her recipe (but doubled it bc my guys eat a lot) and added her suggested toppings of cilantro, green onion and chopped peanuts. I hope you try this, you will not be disappointed!
Alia says
June 24, 2018 at 6:08 pmHi again Amy! Oh my gosh that makes me so happy!! Thank you so much! I am so glad you and your family enjoyed the recipe. You will have to try some of my other recipes sometime! 🙂 I am going to add another Thai recipe soon so keep an eye out for that one. 😉 Have a great week!
Alex O says
July 16, 2018 at 2:58 amI just cooked it. I added some tofu in it and it’s very delicious 🤤, plus it cooks in no time 😊.
Alia says
July 17, 2018 at 10:35 pmHi Alex! I am so glad you liked the soup! Tofu is a great addition. 🙂 Thanks so much for letting me know!
Fiona Burwash says
August 3, 2018 at 5:48 pmHey would the broth be good the next day if you took the noodles out?
Alia says
August 3, 2018 at 8:47 pmYes absolutely! Just be sure to put all leftovers in the fridge. 🙂
Janet says
January 12, 2019 at 6:07 pmYummy, easy recipe. Added chicken,onion and shredded carrots, made it a hearty soup. Easy to make too!
Alia says
January 12, 2019 at 9:04 pmHi Janet, thanks so much! Chicken, onion and shredded carrots would definitely taste great in this recipe. I am glad you enjoyed the soup! 🙂
Amanda says
February 5, 2019 at 8:36 amHi! Can you add veggies? Peppers and broccoli?
Alia says
February 7, 2019 at 4:50 pmHi Amanda! Yes, you can absolutely add vegetables! I would sauté them a bit to soften them up before adding the broth, coconut milk and water. 🙂
Diane taber says
April 8, 2019 at 5:36 amWant some keto diet recipes for following my keto diet please as need to be able to eat while at work.
Alia says
April 13, 2019 at 4:22 pmHi Diane, for sure! I already have some keto/low carb recipes on the blog, just go to the search bar and search “Keto”. I’m also going to be adding some new keto recipes to the blog soon, stay tuned! 🙂