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Easy Thai Noodle Soup
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Thai cuisine is bold and complex. With layered flavors and lots of heat from those spicy Thai chilies, Thai is one of my all-time favorite cuisines. If you're longing to create Thai flavors at home, but want to skip buying an extensive list of ingredients at the Asian market, then this easy Thai Noodle soup is for you!

Servings: 4
  • 2 tbsp Thai Kitchen red curry paste. You can substitute any flavor curry paste of your liking.
  • 48 oz chicken or vegetable broth
  • 1 can coconut milk
  • Trader Joe's coconut aminos. You may substitute with Bragg's liquid aminos or soy sauce
  • sesame oil
  • fish sauce
  • 3/4 package firm tofu
  • 1.5 cups shitake mushrooms
  • 4 or 5 baby bok choi
  • 2 cloves garlic
  • 2 limes
  • 1 bunch cilantro
  • 1 bunch fresh basil
  • 1 jalapeño
  • 1 bunch green onions
  • 1 package shishito peppers
  • 1 package udon noodles
  • 2 tbsp sesame seeds
  • 1 tbsp olive oil
  1. Drizzle a little olive oil in a pan and toast sesame seeds in the pan over low heat until golden brown and fragrant. Set aside.

  2. Wash and quarter the shitake mushrooms. Drizzle with 2 tbsp coconut aminos, 1 tsp sesame oil, and juice of half a lime. Toss to coat and set aside.

  3. Bring 6 quarts of water to a boil and cook the udon noodles for 13 minutes or to the directions on the package. Drain when done and rinse with cold water to stop the cooking process. Set aside.

  4. Wash and prep all herbs and vegetables. Mince the garlic. Thinly slice the green onions. Thinly slice the jalapeño. Chiffonade or rough chop as much basil and cilantro suitable to your taste. You may want to keep some leaves whole for garnish. Cube tofu, about 3/4 of the package.

  5. Cut base of bok choi stems off and separate leaves if you wish to add them to the soup as is. You may alternatively cut each bok choi in half lengthwise, spray with oil, and place face down on a hot grill or pan to char a bit. This will add another layer of flavor to your soup.

  6. Drizzle some olive oil in a pan and blister the shishito peppers over medium heat. Set aside.

  7. Add 1 tbsp olive oil to the pan and sauté the minced garlic for 2 minutes on medium heat.

  8. Add 2 tbsp Thai Kitchen red curry paste and marinated, chopped shitake mushrooms. Stir to coat and sauté for 2 minutes.

  9. Add 1 can of coconut milk, liquid only, and bring to a simmer. Reserve the solid portion for another use.

  10. Add 48 ounces of chicken or vegetable broth.

  11. Bring to a boil. Add cubed tofu and bok choi leaves. Squeeze in juice of 1 lime and 1/2 - 1 tbsp of fish sauce depending on your taste.

  12. Let boil for 5-10 minutes. You may add some chopped herbs at this time if you wish.

  13. To serve, place desired amount of cooked udon noodles in a bowl. Ladle the soup over the noodles. Add additional fish sauce and lime juice to suit your taste. Garnish with basil, cilantro, blistered shishito peppers, sliced jalapeños, toasted sesame seeds, and a lime wedge. 

Recipe Notes

Wine Pairing: Grenache Blanc or Viognier