Spicy Thai Noodle Soup
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This Spicy Thai Noodle Soup is rich, creamy, and packed with complex and bold flavors. One spoonful and you’ll be amazed this dish can be served quicker than take-out.

This Spicy Thai Noodle Soup is rich, creamy, and packed with complex and bold flavors. One spoonful and you'll be amazed this dish can be served quicker than take-out.Thai Noodle bowls are chock full of flavor that it’s one of the most amazing flavorful experience you will experience.  I have a few coming soon to the blog.  Today, I wanted to share this noodle bowl of soup with all of you.  Once you have had the Thai noodle bowl experience you will totally be hooked.  Well I know that I am hooked.

This Spicy Thai Noodle Soup is rich, creamy, and packed with complex and bold flavors. One spoonful and you'll be amazed this dish can be served quicker than take-out.This soup!  What can I say.  It was so delicious that we were literally fighting over who was going to get that last bowl.  She won.  She took it to work and shared it with her co-workers. Secretly I always want my baby girl to win.  It’s what I call a win-win situation.

This Spicy Thai Noodle Soup is rich, creamy, and packed with complex and bold flavors. One spoonful and you'll be amazed this dish can be served quicker than take-out.The layers of flavor that explode in your mouth will have you talking about that soup you had for months on end.

Make yourself some of this delicious bowl of hearty goodness.  You can thank me later.

This Spicy Thai Noodle Soup is rich, creamy, and packed with complex and bold flavors. One spoonful and you'll be amazed this dish can be served quicker than take-out.

Spicy Thai Noodle Soup
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 6
Adapted from [url href=”http://notquiteavegan.com/2014/06/fat-burning-spicy-thai-noodle-soup.html”]Not Quite Vegan[/url]
Ingredients
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 Tablespoons red curry paste
  • 1/4 cup cilantro, minced
  • 1 lime, juiced
  • 1 carrot, sliced
  • 1 Jalapeno pepper, sliced divided
  • 1/2 tablespoon prepared ginger (can use fresh ginger too)
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 can coconut milk (full fat)
  • 1 package of rice noodles
  • 2 green onions thinly sliced
  • few sprigs of cilantro for topping
  • [i]optional[/i]: Add six shrimp per serving (stir fry the shrimp then add to the top of each bowl)
Instructions
  1. In a large pot add 1/2 tablespoon olive oil. When the pot is hot add the garlic and saute for 1 minute.
  2. In a small bowl,combine the vegetable broth, red curry paste,rice wine, cilantro, lemon or lime juice, carrot and 1/2 the sliced jalapenos.s except the noodles and green onions. Bring mixture to boil, reduce heat and simmer 15 minutes.
  3. Add the coconut milk and the noodles and simmer 5 more minutes or according to package directions on noodles.
Serving size: 246 Calories: 227 Carbohydrates: 15.5 Fiber: 2.5 Protein: 5.5

Thanks for stopping by and have a great day.

Marlene


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