Wednesday, 15 June 2016

Spicy Thai Noodle Soup

You don't need hours of simmering to make a soup bursting with all the flavors of South East Asia that we love. This quick and easy Thai Noodle Soup can be on your table in 30 minutes and is sure to delight any lover of Thai food.

This soup is a great midweek meal and it's perfect for anytime of the year. The zesty lime makes it great for cooler summer nights, but then again it's soup so perfect for warming you in the winter too.

Aside from how delicious this soup is, my other favorite thing is how delightfully thick it is. This comes down to a couple of easy steps. Firstly, most of the vegetables have been blitzed up as part of the curry paste, and secondly coconut cream. If you ever have the option, I'd always go for coconut cream over coconut milk. You get a much better consistency of the finished meal, and you get the coconut flavor coming through so much better.

You could use whatever type of noodle is your favorite in this dish. I've used thin egg noodles here but I've also used thick rice noodles in this recipe and it was equally as yummy.

I haven't used any meat in this dish but if you've got leftover chicken you can toss that in too for a great spin on your classic chicken noodle soup!

Spicy Thai Noodle Soup

Serves 4

3 cloves garlic, chopped
2 Tbsp fresh ginger
1 Tbsp lemongrass paste
1 tsp shrimp paste (optional)
2 Tbsp red curry paste
1 Tbsp coriander paste (or a bunch of fresh coriander, roughly chopped)
1 Tbsp red chili paste (or 2 red chilies, roughly chopped)
2 Tbsp coconut oil
1 lime, zest and juice
1 red bell pepper, roughly chopped
1 onion, roughly chopped
4 cups chicken stock
1 can (400 mL) coconut cream
200 g egg or rice noodles
1-2 Tbsp fish sauce (optional)

To serve:

roughly chopped coriander, sliced red chili, sliced spring onion

1. Combine everything in the ingredients list (excluding lime juice) from the garlic down to the onion in a blender. Blitz until a thick paste has formed,

2. Heat a large saucepan over a medium-high heat and fry the paste for a couple of minutes, until fragrant. 

3. Add the stock and coconut cream and bring to a boil, Reduce heat to a simmer and simmer for about 10 minutes to allow the flavors to infuse.

4. While the soup is simmering, cook your noodles (enough for 4 serves) according to the package directions. Divide the cooked noodles between four bowls.

5. Season the soup to taste with lime juice and fish sauce. Divide between the bowls and top each one with fresh coriander, fresh chili, and spring onion. 


  1. I'm going to try this recipe this week. Would I be able to make a slightly bigger batch of the paste and store it for future use?

    1. Fantastic!! I hope you'll enjoy it, Trish :) Yes, you could absolutely make a larger batch of the paste and store it. It should store well.