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To make Easy Thai Noodle Soup, you need some simple and fresh ingredients. Here’s what you’ll need: - 200g rice noodles - 4 cups vegetable broth - 1 can (400ml) coconut milk - 2 tablespoons red curry paste - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 bell pepper, julienned - 1 cup mushrooms, sliced (shiitake or button) - 1 cup baby spinach - 1 lime, juiced - Fresh basil leaves, for garnish - Chopped green onions, for garnish - Red chili flakes, for garnish (optional) These ingredients work together to create a rich and flavorful soup. The rice noodles soak up the broth well. The coconut milk adds creaminess, while the red curry paste brings heat and depth. Fresh veggies like bell pepper and spinach add color and crunch. Lime juice gives a fresh kick, and the garnishes make it look pretty. For a full recipe, check out the detailed instructions below. First, cook the rice noodles. Follow the package instructions carefully. Usually, you will boil them for about 5 to 7 minutes. Stir the noodles to prevent sticking. Once they are soft, drain them in a colander. Rinse them under cold water to stop the cooking. Set the noodles aside for later. Next, get a large pot and heat the sesame oil over medium heat. Add the red curry paste. Sauté it for 1 to 2 minutes until you smell the aroma. Then, pour in the vegetable broth and coconut milk. Stir well to mix everything. Bring this mixture to a gentle simmer. Now, add the julienned bell pepper and sliced mushrooms. Let them cook for about 5 minutes. You want the veggies to be tender but not mushy. After that, stir in the baby spinach. Cook for one more minute until it wilts. Finally, season your soup with soy sauce and lime juice. Taste it and adjust as needed. Now it’s time to serve your soup. Divide the cooked noodles into bowls. Then, ladle the hot soup over the noodles. Make it look pretty by garnishing with fresh basil leaves, chopped green onions, and a sprinkle of red chili flakes if you want some heat. Enjoy! You can find the full recipe above. You can change this soup to fit your taste. Try adding proteins like chicken, shrimp, or tofu. For a veggie boost, toss in carrots or snap peas. If you like it spicy, add more red curry paste or fresh chilies. Want a creamier soup? Use more coconut milk. You can also swap rice noodles for egg noodles or whole wheat ones. When you have leftovers, store them in an airtight container. Keep the soup and noodles separate to avoid sogginess. The soup can last in the fridge for 3-4 days. If you want to keep it longer, freeze it. Just make sure to use freezer-safe containers. It can last for up to 3 months in the freezer. One mistake is overcooking the noodles. They should be al dente before adding them to the soup. This keeps them firm and tasty. Another error is not tasting the soup before serving. Adjust the lime juice and soy sauce to your liking. Also, don’t skip the fresh herbs. They add flavor and color, making your soup pop. For the full recipe, check out the Easy Thai Noodle Soup recipe. {{image_2}} You can boost your Easy Thai Noodle Soup by adding protein. Chicken, shrimp, and tofu are great choices. For chicken, use cooked, shredded pieces. Add shrimp during the last few minutes of cooking. For tofu, use firm or extra-firm, cubed, and sauté it before adding to the soup. Each option adds flavor and texture. If you want a vegetarian or vegan soup, simply skip the meat. Use firm tofu or tempeh instead. You can also add more veggies like carrots or green beans. This keeps the soup hearty and filling. Use vegetable broth and coconut milk as your base, which are both vegan-friendly. To make your soup spicy, add more red curry paste or fresh chili peppers. You can also sprinkle red chili flakes on top before serving. For a milder version, reduce the amount of curry paste. You can also remove the chili flakes. Adjusting the spice level makes this soup suitable for everyone. Be sure to check the Full Recipe for all the steps to create your perfect bowl! You can store Easy Thai Noodle Soup in the fridge. Use an airtight container. It stays fresh for up to three days. Make sure to cool the soup before sealing. If you added noodles, they may soak up some broth. To freeze the soup, separate the noodles from the broth. Place the broth in a freezer-safe container. It can last up to three months. You can freeze the noodles, too, but they may become mushy. Thaw the soup overnight in the fridge before using. When reheating, use a pot on the stove. Add a splash of water or broth to help thin it out. Heat on medium until warm, stirring often. You can also use the microwave. Just cover the bowl and heat in short bursts. Stir between each burst for even warmth. Making Easy Thai Noodle Soup takes about 30 minutes. You spend 15 minutes prepping and cooking the rice noodles. The broth and veggies add another 15 minutes. This makes it a quick dish for busy days. Yes, you can use different types of noodles. Options include egg noodles, udon, or even soba. Just remember to adjust the cooking time based on the noodles you choose. Each type offers a unique taste and texture. You can use almond milk or soy milk as a substitute. Both options will change the flavor slightly but still create a creamy soup. If you want a richer taste, try using heavy cream or cashew cream. Each choice offers a different twist to the soup. In this blog post, I shared a simple way to make Easy Thai Noodle Soup. We discussed key ingredients like rice noodles, coconut milk, and fresh veggies. You also learned about cooking methods and helpful tips to avoid common mistakes. Overall, this soup is customizable to fit your tastes. Whether you want added protein or spice, the choices are yours. Enjoy making this delicious and comforting meal at home!

Easy Thai Noodle Soup

Looking for a quick and flavorful meal? This Easy Thai Noodle Soup recipe is perfect for you! With fresh ingredients like rice noodles, coconut milk, and vibrant veggies, you can whip up a delicious bowl of comfort in just 30 minutes. Whether you like it spicy or mild, this customizable recipe has options for everyone.
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Ingredients
  

200g rice noodles

4 cups vegetable broth

1 can (400ml) coconut milk

2 tablespoons red curry paste

1 tablespoon soy sauce

1 tablespoon sesame oil

1 bell pepper, julienned

1 cup mushrooms, sliced (shiitake or button)

1 cup baby spinach

1 lime, juiced

Fresh basil leaves, for garnish

Chopped green onions, for garnish

Red chili flakes, for garnish (optional)

Instructions
 

Begin by cooking the rice noodles according to package instructions. Once cooked, drain and set aside.

    In a large pot, heat the sesame oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.

      Pour in the vegetable broth and coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.

        Add the bell pepper and mushrooms to the pot. Cook for about 5 minutes until the vegetables are just tender.

          Stir in the baby spinach and cook for an additional minute until wilted.

            Season the soup with soy sauce and fresh lime juice, adjusting to taste.

              To serve, divide the cooked noodles among bowls and ladle the hot soup over the noodles.

                Garnish with fresh basil leaves, chopped green onions, and a sprinkle of red chili flakes if desired.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4