Description

Spicy Thai Noodle Soup is a vibrant and aromatic vegetarian soup featuring tender rice noodles and fresh vegetables simmered in a rich, spicy coconut broth infused with classic Thai flavors like red curry, ginger, and lime. This comforting dish warms you up while delivering a perfect balance of heat, sweetness, and tang, and can be easily customized with your choice of protein for added satisfaction.

Ingredients

Main Ingredients

1 tablespoon vegetable oil
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste
4 cups vegetable or chicken broth
1 can (13.5 oz) coconut milk
2 tablespoons soy sauce or tamari
1 tablespoon lime juice
1 teaspoon brown sugar
6 ounces rice noodles
1 cup mushrooms, sliced
1 cup red bell pepper, sliced
1 cup baby spinach
1/2 teaspoon chili flakes or chili paste (adjust to taste)

Optional Garnish

Fresh cilantro, optional

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Instructions

Heat the oil: In a large pot, heat 1 tablespoon of vegetable oil over medium heat to prepare for sautéing the aromatics.
Sauté onion: Add the sliced onion and cook for 3–4 minutes until it softens and becomes translucent, building the flavor base for the soup.
Add garlic and ginger: Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until fragrant but not browned, to release their essential oils.
Cook curry paste: Incorporate 1 tablespoon of red curry paste, cooking and stirring constantly for 1 minute to deepen its flavors without burning.
Simmer broth and coconut milk: Pour in 4 cups of vegetable or chicken broth along with the entire 13.5-ounce can of coconut milk. Bring this mixture to a gentle simmer to combine the flavors and create a rich base.
Season the soup: Stir in 2 tablespoons soy sauce or tamari, 1 tablespoon lime juice, 1 teaspoon brown sugar, and 1/2 teaspoon chili flakes or chili paste, adjusting the heat level to taste for balanced spice and tang.
Add noodles and vegetables: Add 6 ounces of rice noodles, 1 cup sliced mushrooms, and 1 cup sliced red bell pepper to the simmering broth, stirring gently to combine.
Cook noodles and vegetables: Let the soup simmer for 5–7 minutes until the rice noodles are tender and vegetables are cooked but still crisp.
Wilt the spinach: Stir in 1 cup baby spinach and cook for about 1 minute until the spinach is wilted, adding fresh green color and nutrients.
Adjust and serve: Taste the soup and adjust seasoning as needed. Serve hot, optionally garnished with fresh cilantro for added aroma and freshness.

Notes

Adjust the spice level by varying the amount of chili flakes or chili paste according to your heat preference.
For added protein, consider adding cooked chicken, shrimp, or tofu to the soup.
Rice noodles cook quickly, so be careful to avoid overcooking them to maintain a pleasant texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai-Inspired