The aroma of a warm bowl of soup wafting through the kitchen instantly brings comfort to my day. This Gut Friendly Thai Noodle Soup is not only delicious but is also filled with nutritious ingredients, taking just about 30 minutes from start to finish. The combination of fragrant spices and creamy coconut milk makes this dish a standout.
This recipe is perfect for anyone looking for a hearty, healthy meal, especially after a long day or when you need a quick yet satisfying dinner idea. Additionally, it can be made ahead and stored, making it ideal for meal prep or busy weeknights.
Why You’ll Love This Recipe
- The soup features a balance of creamy and zesty flavors that are invigorating.
- It’s packed with vibrant veggies that add nutrition and crunch.
- Quick cooking time makes it perfect for busy weeknights.
- The noodles soak up the rich broth, creating a delightful texture.
What You’ll Need
Gather the following ingredients to create this flavorful soup.
For the Base
- 2 tbsp olive oil
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 1/2 tbsp minced fresh ginger
- 2 tbsp red curry paste
- 1/2 tbsp dried turmeric
- 1 tbsp vegetable stock paste
For the Soup
- 1 small zucchini, chopped in half moons
- 1 yellow or red pepper, sliced thin
- 2 lemongrass stalks, hard outer layer removed, top and bottom trimmed and cut into thirds
- 1 can coconut milk
- 4 cups water
- 1 tbsp fish sauce
- 1 cup canned chickpeas, rinsed
- 2 tbsp tamari
For the Noodles
- 150-200 g rice noodles, cooked
- Juice from one lime
- 1 tsp salt
For Garnish
- Chopped green onion
- Fresh basil leaves
Use vegetable broth instead of fish sauce for a vegan option.
Substitutions & Swaps
- Olive oil can be replaced with coconut oil.
- Rice noodles can be swapped for whole grain noodles.
- Tamari can be substituted with soy sauce.
- Chickpeas can be replaced by tofu for a different protein source.
How to Make It
Creating this soup is simple and rewarding.
Heat the oil
In a large soup pot, add 2 tbsp olive oil, and heat over medium-high. Add the yellow onion, ginger, and minced garlic. Cook until fragrant, about 3-4 minutes.
Stir in spices
Stir in the red curry paste, turmeric, and vegetable stock paste. Cook and stir for 2-3 minutes until fragrant.
Add the vegetables
Stir in the zucchini, red pepper, and lemongrass. Cook for an additional 2 minutes until veggies are slightly tender.
Pour in the liquids
Add the coconut milk, water, fish sauce, chickpeas, and tamari to the pot. Bring to a boil, then reduce to medium-low and let simmer for 10-15 minutes, until the peppers and zucchini are softened.
Prepare the noodles
While the soup is simmering, cook the rice noodles according to package instructions until al dente. Set aside.
Finish the soup
Remove the lemongrass stalks from the soup. Add 1 tsp salt and the juice from one lime, tasting and adjusting seasoning further if needed.
Serve
Divide the cooked noodles among bowls and pour the soup over the noodles. Garnish with fresh basil and chopped green onion.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, can freeze to preserve freshness.
Reheat: Warm on the stovetop over medium heat for 5-7 minutes.
Tips for Best Results
- Adjust the spices based on your heat preference for the curry.
- Don’t skip the lime juice, as it enhances the soup’s brightness.
- Ensure to remove the lemongrass stalks before serving for a smoother texture.
- Customize the veggies based on what you have on hand for added variety.
Serving Suggestions
- Pair with crunchy spring rolls for a delightful meal.
- Serve with a side salad for a refreshing contrast.
- Enjoy with toasted bread to soak up the broth.
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