Thai noodle soup

Thai food is one of my ultimate favorite cuisines. I could eat Thai food all day everyday. This Thai noodle soup is really good, easy and very tasty.

Thai noodle soup

I am lucky enough that I have an Asian market 10 minutes from where I live. Getting the Thai pastes and curries allows me to make all of the different types of Thai dishes. This Thai noodle soup is an example.

While I used different vegetables for this Thai noodle soup you can also use which ever you like best. I used mushrooms, onions and carrots but since this soup is very versatile you can use whatever.

I added noodles to make it more dense and filling. If you like to make it gluten free you can add gluten free noodles as well.

For this Thai noodle soup version I mixed red thai curry paste with tom yum paste. I love them both. You may see tom yum paste used right by itself when making Thai soups but for me mixing them both are much better.

When using lemon grass, make sure you get the meaty part that is in the center. You will have to discard the outside of it. It has taken me quite a bit of time to lean this and sometimes I have cooked with it without knowing eating the hard part and chewing what I should have discarded.

If you can’t find lemon grass you may use lime zest instead. It is not quite the same but at least it will give you some extra lime/lemon flavor.

I hope you like this soup. I have been making a few soup recipes lately and freezing half of it. It is really convenient to freeze and have for future consumption so whenever I make soups I make it an effort to do this.

I hope you like this recipe. If you get to try it let me know.


Thai noodle soup


Thai noodle soup

Miryam's original recipe

Yield: 4 servings

Total Time: 20-30 minutes


  • 10 oz egg noodles
  • 2 quarts water
  • 3 stalk lemon grass, chopped edible part, you can use lime zest
  • 2 tbs fish sauce
  • 10 oz sliced mushrooms
  • 1 cup shredded carrots
  • 6 green onions, chopped
  • 1 cup fresh cilantro
  • 2 tsp celtic salt
  • 1 tbsp red thai curry paste
  • 3 tbsp tom yum paste
  • 3 limes, juice


In a large 5qt dutch oven add the water, lemon grass, and fish sauce. Bring to a boil. Add the veggies, pastes, salt and noodles and cook for 8-10 minutes or until noodles are cooked through. Add the green onions, lime juice and cilantro. Mix through and cook for another minute or so. Taste the soup and adjust seasonings.

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  1. Great stats on this baby! And it looks great! :)

  2. Sounds delicious, I love anything with coconut in it.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  3. love the addition of coconut milk to make this creamy.. i totally thought it was cream initially.. beautiful recipe.

  4. I fell in love with this soup!!! thanks for sharing , def. will try it !

  5. Ooh, I’m glad you love your immersion blender! It’s seriously one of my favorite kitchen tools. This soup sounds great, I’ll be trying it on a cooler day. The coconut milk sounds delicious :D

  6. I don’t like soup but my husband does. Would this soup be pointless without the curry powder? I don’t like curry anything so I don’t have any laying around but if you tell me it’s necessary, I can buy some. :)

    Oh, and I just told the husband the title of your latest post and he said, “Cool! I want.” So I guess I’ll be buying that powder!

  7. Texanerin,

    I would recommend using it although maybe you can incorporate the curry powder later on the cooking so that you can reserve some for yourself or even use some other type of spice just for you :-) just saying!! At least that way you will get to eat it as well.

  8. But I don’t like soup. :) I’ll try a bite just so that I can say I tried. I forgot to get curry powder at the Asian shop last time I was there so I’m putting it on my list now!

  9. Great recipe! I added some ginger and cilantro…so yummy!

  10. Thank you for continuing to post such easy, healthy recipes! You provide nutritious meals that are affordable and doable during a busy work week! I’m making this on the stove right now! Before serving, I’ll add chicken from last night’s dinner (whole chicken in the crockpot/then make bone broth overnight)!! Although my young kids might be reluctant to gobble it up, it doesn’t stop me from putting it in front of them and having them try one bite. Their palates will eventually grow to love all things healthy when there is no other option available in the house! :)

    • That is awesome. I am glad you tried it. I hope your kids liked ate some of it. My 7 yr old loves this soup so next time I make it I will double the batch to freeze some of it. Thanks for reporting back and visiting my blog :-)

  11. Do you use just normal refrigerated coconut milk for this recipe or do you use canned? Also, is it sweetened or unsweetened? Thanks.

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