Spicy Thai Noodle Soup Recipe
User Reviews
4.6
Spicy Thai Noodle Soup Recipe
Description
The Spicy Thai Noodle Soup starts with stir-frying ginger and garlic in oil, then simmering with red curry paste and coconut milk. Water mixed with concentrated stock creates a flavorful broth, seasoned with fish sauce and brown sugar for umami and subtle sweetness. Lo mein noodles are cooked directly in the broth until softened.
Fresh green cabbage and spring onions provide a crisp contrast when placed in the serving bowl before ladling in the hot soup and noodles. Garnishes of lime juice, red chili flakes, fresh green chilies, crushed peanuts, and cilantro add citrus brightness, heat, crunch, and herbal notes that define the dish.
This noodle soup is served hot and can be adjusted in heat to preference by modifying the chili components. Additional ingredients like avocado, sprouted lentils, or banana blossoms can be added for variation. Vegan versions are possible using vegan fish sauce and eggless noodles.
Ingredients
For the Thai Noodle Soup:
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1 Tablespoon ginger chopped or paste homemade recipe or store bought
- 1 Tablespoon garlic chopped or paste homemade recipe or store bought
- 4 Tablespoon Thai red curry paste
- 1 can coconut milk
- 4 cups water mixed with concentrated stock
- 2 Tablespoons fish sauce *see Notes
- 1 Teaspoon brown sugar
- 5.30 ounces lo mein noodles
To Serve:
- green cabbage chopped
- green onions Spring Onions, sliced
Garnish:
- lime juice
- red chili pepper flakes
- green chili pepper sliced
- peanuts crushed
- cilantro aka Coriander grees, fresh
Instructions
- Heat up a pan and add the oil. Add in the ginger and garlic and stir-fry a little bit on a higher flame.
- Next, add the red curry paste and stir-fry for 2 minutes on high heat.
- Reduce heat, then pour in the coconut milk and follow suit with the broth.
- Season with fish sauce and the brown sugar. Mix the contents.
- Add the Noodles to the soup. Cook the noodles soft on medium heat.
- Keep your serving bowl ready and add as much cabbage and white sliced spring onion bulb as you like. *see Note
- Then add the cooked noodles over the raw veggies and pour the soup over everything.
- Garnish with the lime juice, red chili flakes, fresh green chilis, crushed peanuts, fresh cilantro to your liking.
- Serve and enjoy hot.
Notes
- Additional ingredients such as fresh avocado slices, sprouted lentils, or banana blossoms can be added with the cabbage and spring onion for extra texture and nutrition.
- Adjust garnishes to taste; reduce or omit chili flakes and fresh chilies if a milder soup is preferred.
- For a vegan version, substitute fish sauce with a vegan alternative and use eggless noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 3524mg | 147% |
| Potassium | 51mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 5725IU | 115% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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