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- 200g rice noodles - 1 tablespoon coconut oil - 2 garlic cloves, minced - 1 tablespoon fresh ginger, grated Rice noodles are the star of this dish. They soak up the broth well. Coconut oil gives a rich flavor and helps with cooking. Garlic and ginger add warmth and spice to the soup. - 2 cups vegetable broth - 1 can (400ml) coconut milk - 1 tablespoon red curry paste - 1 tablespoon soy sauce The broth is key for depth. Vegetable broth keeps it light and fresh. Coconut milk adds creaminess and a hint of sweetness. Red curry paste brings heat and complex flavors. Soy sauce adds a savory touch. - 1 cup broccoli florets - 1 bell pepper, thinly sliced - 1 cup bean sprouts Fresh veggies add crunch and color. Broccoli florets stay bright and tender. Bell pepper gives a sweet taste. Bean sprouts add a nice crunch on top. {{ingredient_image_1}} To cook the rice noodles, start by boiling water in a pot. Once the water is bubbling, add the noodles. Cook them based on the package instructions until they are soft. This usually takes about 5 to 7 minutes. Stir them gently so they do not stick. After cooking, drain the noodles and set them aside. In a large pot, heat the coconut oil over medium heat. Add the minced garlic, grated ginger, and sliced red chili. Sauté these ingredients for about 1 to 2 minutes. You want the aroma to fill your kitchen. Next, add the finely chopped onion. Cook it until it turns translucent; this should take about 3 to 4 minutes. The base is now ready, and it smells great! Pour in the vegetable broth and coconut milk. Stir well to combine everything. Then, add the red curry paste and soy sauce. Bring this mix to a gentle simmer. This step blends all the flavors together. Now, toss in the broccoli florets and bell pepper. Cook for about 5 to 7 minutes. The veggies should be tender but still bright and colorful. Stir in the lime juice and taste the soup. Adjust the flavors if needed. To serve, take a bowl and add a portion of the cooked rice noodles. Ladle the hot soup over the noodles. Top with fresh bean sprouts and garnish with cilantro. Don't forget lime wedges on the side for an extra zing! To adjust the spice level, taste as you cook. Start with one red chili. If you want more heat, add more chili slices. You can also add a pinch of cayenne pepper for extra kick. Season with lime juice and soy sauce to balance flavors. The soup should taste bright and fresh. Sautéing the garlic, ginger, and chili is key. Use medium heat to release their aromas. Cook for 1-2 minutes until fragrant. This step builds a strong flavor base. Don't rush it. Let the ingredients mingle and develop depth. Top your soup with fresh bean sprouts and cilantro. These add crunch and brightness. Serve with lime wedges on the side. A squeeze of lime juice enhances the soup's flavor. Each bite should be a burst of freshness and warmth. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup, making it more vibrant and aromatic. Adjust Spice Level: Feel free to add more or fewer chilies depending on your heat preference. You can also use chili flakes for a different heat profile. Cook Noodles Separately: Cooking the rice noodles separately prevents them from becoming too soft in the soup and allows for better texture. Garnish Wisely: Fresh cilantro and lime wedges not only add flavor but also brighten the dish visually. Don’t skip these garnishes for the best presentation! {{image_2}} You can easily add protein to your Spicy Thai Coconut Noodle Soup. Here are some good choices: - Tofu: Cut firm tofu into cubes. Sauté it with garlic and ginger for extra flavor. - Chicken: Use cooked chicken breast. Shred it and add it to the soup. It adds heartiness. - Shrimp: Toss in peeled shrimp during the last few minutes of cooking. They cook fast and add a nice touch. Feel free to swap out the veggies in your soup. Here are some tasty alternatives: - Carrots: Thinly slice or shred them for sweetness and crunch. - Spinach: Add fresh spinach leaves just before serving for a pop of color and nutrients. - Mushrooms: Sliced shiitake or button mushrooms give a rich flavor to the broth. If you want to control the heat, you can adjust the spice level with different peppers: - Mild: Use bell peppers instead of chili for a sweeter taste. - Medium: Try jalapeños for a nice kick without being too hot. - Hot: For more heat, add Thai bird's eye chili or extra red curry paste. This way, you can make your soup just right for your taste! Store leftovers in an airtight container. Let the soup cool before sealing. Keep it in the fridge for up to three days. This keeps the flavors fresh and tasty. To reheat, use a pot on low heat. Add a splash of water or broth to keep it moist. Stir gently until warmed through. You can also use a microwave, but heat in short bursts. This helps avoid overcooking the noodles. Yes, you can freeze the soup! Use a freezer-safe container, leaving some space at the top. The soup can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. This method keeps it flavorful and delicious. To make this soup gluten-free, swap soy sauce for tamari. Tamari is a gluten-free soy sauce that adds great flavor. You can also check the rice noodles. Most rice noodles are gluten-free, but it’s smart to read the label. Yes, you can use other noodles! Try using udon or soba noodles for a different twist. Egg noodles can work too, but keep in mind they contain gluten. If you're looking for a low-carb option, use zucchini noodles or spiralized veggies. If you need a substitute for coconut milk, consider using almond milk or cashew milk. These options provide creaminess but less coconut flavor. You can also try blending silken tofu with a bit of water for a creamy texture. We explored how to make a delicious soup with rice noodles and fresh veggies. You learned about key ingredients like coconut oil, garlic, and ginger. The step-by-step guide covered cooking techniques, broth and sauce combinations, and finishing touches. I shared tips to enhance flavor and ideas for various proteins and veggies. Lastly, I explained proper storage to keep your soup fresh. Enjoy making this tasty dish and feel free to customize it to your liking!

Spicy Thai Coconut Noodle Soup

A flavorful and creamy noodle soup with a spicy kick, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 200 g rice noodles
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red chili sliced (adjust to taste)
  • 1 onion finely chopped
  • 2 cups vegetable broth
  • 1 can coconut milk (400ml)
  • 1 tablespoon red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 cup broccoli florets
  • 1 bell pepper thinly sliced
  • 1 cup bean sprouts
  • to taste fresh cilantro, for garnish
  • to serve lime wedges

Instructions
 

  • Start by cooking the rice noodles according to the package instructions. Once cooked, drain and set aside.
  • In a large pot, heat the coconut oil over medium heat. Add the minced garlic, grated ginger, and sliced red chili. Sauté for 1-2 minutes until fragrant.
  • Add the finely chopped onion to the pot and cook until translucent, about 3-4 minutes.
  • Pour the vegetable broth and coconut milk into the pot, stirring well to combine.
  • Stir in the red curry paste and soy sauce, bringing the mixture to a gentle simmer.
  • Add the broccoli florets and bell pepper to the soup, cooking for about 5-7 minutes until the vegetables are tender but still bright in color.
  • Stir in the lime juice and adjust seasoning if needed.
  • To serve, place a portion of the cooked rice noodles in a bowl and ladle the hot soup over the noodles.
  • Top with fresh bean sprouts and garnish with cilantro. Serve with lime wedges on the side for extra zing.

Notes

Adjust the spiciness by varying the amount of red chili used.
Keyword coconut, noodles, soup, spicy, vegetarian