Spicy Coconut Noodle Soup with Fresh Herbs

🔥 KITCHEN FINDS

3 Clever Kitchen Gadgets Worth Checking Out

These handy little gadgets make cooking easier — and they're actually pretty cool.

This Kitchen Gadget Sprays AND Pours Oil

One bottle for spraying, pouring and keeping cooking oil close at hand.

Check It Out on Amazon →

This Weird Little Tool Slices Watermelon for You

Slice, cube and grab watermelon with one ridiculously simple little gadget.

Check It Out on Amazon →

Mix & Pour Pancake Batter Without the Mess

Mix the batter right in the bottle, then squeeze it straight onto the griddle.

Check It Out on Amazon →

As an Amazon Associate, we earn from qualifying purchases.

Spicy Coconut Noodle Soup is a vibrant and warming dish that brings together the richness of coconut milk and the kick of red curry paste, creating a flavor explosion in every spoonful. Perfect for a quick weeknight meal, this soup is not only satisfying but also customizable with fresh herbs and zesty lime.

Why You’ll Love This Recipe

This Spicy Coconut Noodle Soup is a delightful blend of flavors and textures that will make your taste buds dance. It’s quick to prepare, packed with nutrients, and can be easily tailored to your preferences.

• Quick and Easy: Ready in under 30 minutes, making it perfect for busy nights.
• Flavor-Packed: The combination of coconut milk and red curry paste delivers a deliciously bold taste.
• Customizable: Add your favorite proteins or vegetables for a personalized touch.
• Fresh Ingredients: Garnished with vibrant herbs and lime, every bowl is a burst of freshness.

Ingredients

• 8 ounces wide rice noodles
• 1 tablespoon vegetable oil
• 3 tablespoons red curry paste
• 1 can (14 ounces) coconut milk
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1 lime, juiced
• 1 cup fresh cilantro, chopped
• 1 cup fresh basil, chopped (optional)
• 1 cup sliced bell peppers (any color)
• 1 cup sliced mushrooms
• Salt and pepper to taste

How to Make Spicy Coconut Noodle Soup

1. Cook the wide rice noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and vegetable broth. Stir well to combine and bring to a simmer.
4. Add the soy sauce, grated ginger, sliced bell peppers, and mushrooms. Simmer for about 5-7 minutes until the vegetables are tender.
5. Stir in the cooked rice noodles and lime juice. Cook for an additional 2 minutes to heat through.
6. Season with salt and pepper to taste. Remove from heat.
7. Serve hot, garnished with fresh cilantro and basil.

Tips for the Best Results

• For a spicier kick, add more red curry paste or a splash of sriracha.
• Ensure the rice noodles are cooked al dente, as they will continue to soften in the soup.
• Fresh herbs are key; use a generous amount for the best flavor.

Easy Variations

• Add cooked chicken, shrimp, or tofu for protein.
• Incorporate seasonal vegetables like spinach, bok choy, or carrots for extra nutrition.
• Swap vegetable broth for chicken broth for a non-vegetarian option.

What to Serve With It

• A side of crispy spring rolls for added crunch.
• Steamed dumplings for a satisfying appetizer.
• A light green salad dressed with sesame oil.

Storage and Reheating

📚 RECIPE LOVER FINDS

Love Trying New Recipes? Check These Out

Save your favorites, discover something different, or make meal planning a whole lot easier.

❤️ Love This Recipe? Save Your Favorites

Keep all those recipes you actually want to make again together in your own recipe book.

See It on Amazon →

🔥 Yep, Snoop Dogg Has a Cookbook

From Crook to Cook brings Snoop's spin to comfort food, classics and seriously fun recipes.

Check It Out on Amazon →

🥗 100+ Meals You Can Make Ahead

Simple make-ahead recipes and quick-assembly meals for making the week way easier.

See It on Amazon →

As an Amazon Associate, we earn from qualifying purchases.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the soup thickens.

Recipe Card