Spicy Thai Rice Noodle Soup
This spicy Thai Rice Noodle Soup is made so easy and is full of delicious ingredients. Soulfood of the finest.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1tbsp sesame oil
  • 2 spring onions
  • 1,5cm ginger
  • 200g mushrooms
  • 300g soft tofu
  • 5cups vegetable broth
  • 1 1/3cup coconut milk
  • 2tbsp soy sauce
  • 1tbsp rice syrup
  • 2 limes
  • 2tsp red curry paste
  • 130g rice noodles
  • 1hand full cilantro
  • 2tsp sesame seeds
  1. Peel the ginger and chop finely. Cut the spring onions into thin rings. Put some greens aside for topping. Clean the mushrooms and cut them in halves or quarters depending on their size. Cut the tofu into cubes. Finely chop the cilantro.
  2. Cook the rice noodles according to the packing instructions. Keep warm.
  3. Heat a pan. Add the sesame oil and spring onion and roast for about 3 minutes. Add the mushrooms and roast for a further 3 minutes. Deglaze with the vegetable stock.
  4. Add ginger, coconut milk, rice syrup, soy sauce, the juice of one lime, curry paste, tofu and coconut milk. Bring to the boil once. Simmer at low heat for 10 minutes. Season with lime juice and salt if necessary.
  5. Divide the soup into bowls, add rice noodles and top with cilantro, spring onion and sesame seeds.