Easy Thai Coconut Noodle Soup
By Laila ·
Delicious Thai flavors including coconut, ginger, and crushed red pepper flakes. Simple to make, this soup will leave you wanting more - guaranteed!! Made priority allergens free, and naturally vegan.
I’m bringing you another soup recipe so get ready – this one’s got kick, tang, and all things amazing.
Let’s do this.
Soup game = strong
It has all the right flavors combined into one pot, like coconut milk, ginger and lime for that authentic Thai flavor. This warm and incredibly easy to make Thai coconut noodle soup will proudly make you go back for seconds thirds.
Inspiration is where it’s at!
This is 100 percent a Thai inspired soup. I say that because I’m not using traditional ingredients found in Tom Kha/Thai soup – which include lemongrass, kefir lime leaves, red curry paste, oyster sauce, fish sauce, galangal root, etc.
Instead, I’m using ingredients that are always found in my home. Hence the word inspired :)
I love this soup soooo much. It’s mega delicious – emphasis on mega in case you didn’t get why the word is in bold!
I used a lot of ginger and a lot of fresh lemon and lime juice to create those layers of flavor. It’s tangy, a tad spicy, a bit sweet.
You’re going to love this soup as well, and that’s my promise to you*. You’ll feel like you took a trip to Thailand with every spoonful. Except you’re in your fave robe snug as a bug on the couch (perhaps), sipping on your #___ bowl of this amazingness… yet you didn’t spend a dime on airplane tickets, or got off the couch (well, except to pour yourself another bowl)! I don’t know about you, but that’s a major win to me :D
It’s absolutely the best soup you’re going to want to make, like, right now!
*don’t make me break my promise!!
Why you’re going to love this Thai coconut noodle soup:
It’s vibrant, fresh, delicious, spicy (the right amount), and super addicting!! Plus it’s so quick and easy to make. And one bowl is simply not enough, trust me, I’ve tried and couldn’t resist. To top it off, it also happens to be free from the following:
dairy
egg
peanut
tree nuts
soy
sugar
wheat/gluten
fish/shellfish
mustard
sesame
animal product/by product
I am a soup fan through and through. Just check out my love for them here: creamy potato, creamy cauliflower + parsnip, and my kale + mushroom miso!!
If you love this recipe, or have some valuable points to add, please leave a comment below and let’s get the convos going! Commenting and rating the recipes helps good old Google find me… and let’s face it, who doesn’t want to get noticed these days?!
Be sure to follow along on my social pages here and here where I share what I’m making every day in my kitchen – as well as weekly LIVES where I show you how to make one of my many recipes on No Dairy No Cry. It’s super fun and interactive, so hope you join :)
I’ll leave you now to enjoy reading the recipe card, and of course making this soup!! xx
Recipe
Easy Thai Coconut Noodle Soup
Delicious Thai flavors including coconut, ginger, and crushed red pepper flakes. Simple to make, this soup will leave you wanting more - guaranteed!! Made priority allergens free, and naturally vegan.
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
- Serves
- 6 people
Ingredients
Instructions
- 1In a large pot on medium heat, cook onion in the oil for a few minutes until it wilts but doesn't brown. Then add ginger, garlic, and curry powder, and stir until well incorporated. Again, do not allow it to brown, you want to stir them in to encourage the flavors to come out.
- 2Add water and coconut milk and stir to combine. Then add the lime and lemon juices. Continue cooking on medium heat until soup comes to a gentle boil.
- 3Add salt, stir, and taste to make sure it's flavored to your liking. Start with less and increase if needed. 1 tablespoon was the perfect amount for me.
- 4Place the rice noodles in the soup, making sure they're fully submerged, cover pot with lid and turn off heat. Leave pot covered for 4-5 minutes - until noodles are soft. Remove lid and very gently separate the noodles using either a fork or chopsticks.
- 5Pour soup into bowls and garnish with red pepper flakes (as much as desired - I went heavy on mine but none for the kids!) and chopped green onion.
Notes
Re: the noodles - be careful not to overcook the noodles so they don't break in the soup. Aim for slightly softer than al dente. I've also used ramen noodles with this soup and it's so delicious!! In case you don't have rice or angel hair pasta, ramen or any other fine pasta will do :) Use as much or as little of the crushed red pepper flakes as you like. I include it at the end of the instructions because my kids can't handle the heat, and some people don't like spicy foods either. Calories: 279 kcal