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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.
Course entree, Main Course, Side Dish, Soup
Cuisine Thai
Keyword allergy free, allergy friendly
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 279kcal
Author Laila Sbeinati

Ingredients

  • 3 Tbsp olive oil
  • 1 small onion, finely chopped
  • 4 Tbsp freshly grated ginger, from about 2 sticks
  • 4 garlic cloves, minced
  • 1 tsp mild curry powder
  • 5 C water
  • 3 C coconut milk, I used canned
  • 1/3 C freshly squeezed lime juice
  • 1/2 C freshly squeezed lemon juice
  • 1 Tbsp sea salt, to taste
  • 120 g rice noodles/vermicelli or angel hair pasta, 4 oz or 2 cake squares
  • crushed red pepper flakes, to taste - garnish
  • fresh scallions/green onions, finely chopped - garnish

Instructions

  • In 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.
  • Add 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.
  • Add 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.
  • Place 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.
  • Pour 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.

Nutrition

Serving: 1g | Calories: 279kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Sodium: 1227mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin C: 15mg | Calcium: 40mg | Iron: 4mg