Description
This Easy Spicy Thai Noodle Soup is a quick, flavorful dish that combines the rich taste of Thai red curry paste, creamy coconut milk, and tender lo mein noodles. Ready in just 15 minutes, it’s perfect for a busy lunch or dinner. Easily customizable to suit vegan diets or spice preferences, this one-pot meal brings authentic Thai flavors straight to your kitchen.
Ingredients
-
- 4 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 can coconut milk
- 1 tablespoon chopped ginger and garlic
- 4 cups water mixed with concentrated stock
- 5.3 ounces lo mein noodles
- 1 tablespoon oil
- 1 teaspoon brown sugar
For Serving:
- Green onions (spring onions), sliced
- Cabbage, chopped
For Garnish:
- Red chili pepper flakes
- Crushed peanuts
- Green chili pepper, sliced
- Cilantro (coriander greens)
- Lime juice
Instructions
- Sauté Aromatics: Heat oil in a pan, add chopped ginger and garlic, and stir-fry on high heat for a brief moment.
- Add Curry Paste: Stir in red curry paste and cook for 2 minutes over high heat.
- Combine Liquids: Lower the heat and add coconut milk and broth. Stir in fish sauce and brown sugar, and mix well.
- Cook Noodles: Add lo mein noodles and cook until tender over medium heat.
- Prepare Bowls: In serving bowls, place chopped cabbage and sliced white parts of spring onions.
- Assemble and Serve: Add cooked noodles over the veggies in bowls and pour hot soup over them. Garnish with lime juice, crushed peanuts, sliced green chilies, red chili flakes, and fresh cilantro.
Notes
- Make it Vegan: Use vegan fish sauce or omit fish sauce and choose eggless noodles.
- Customize the Spice Level: Adjust the spice by reducing or omitting green chilies and red chili flakes.
- Storage/Reheating: Store broth and noodles separately for up to 2 days. Reheat on the stove and add fresh garnishes.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
