Spicy Thai Noodle Soup Recipes

SPICY CHICKEN THAI NOODLE SOUP

Steps:

• In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
• In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
• Cook soup 8 hours on low or 5 hours on high.
• About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.

THAI SPICY CHICKEN NOODLE SOUP (EASY 15-MINUTE RECIPE)

Steps:

• In a large pot, heat the oil over medium heat. Add onion and bell pepper and cook for 4 minutes or until softened.
• Add garlic, ginger, and curry paste and cook for another minute until fragrant.
• Stir in the broth, coconut milk, fish sauce, and chicken. Bring to a boil.
• Add the noodles to the pot and allow them to sit for 3-4 minutes until softened.
• Stir in the lime juice. Serve immediately, topped with optional garnishes if using.

THAI SPICY NOODLE SOUP (VEGETARIAN, VEGAN, GF)

Steps:

• In a large pot, heat the oil over medium heat. Add garlic, ginger and curry paste and sauté for 2 minutes to release the curry's aromas.
• Stir in the broth, coconut milk and water. Bring to a boil.
• Add the rice noodles to the pot and allow them to sit for a few minutes until softened.
• Stir in the lime juice and serve immediately, topped with optional garnishes if using.

SPICY THAI NOODLE SOUP RECIPE

Steps:

• Heat up a pan and add the oil. Add in the ginger and garlic and stir-fry a little bit on a higher flame.
• Next, add the red curry paste and stir-fry for 2 minutes on high heat.
• Reduce heat, then pour in the coconut milk and follow suit with the broth.
• Season with fish sauce and the brown sugar. Mix the contents.
• Add the Noodles to the soup. Cook the noodles soft on medium heat.
• Keep your serving bowl ready and add as much cabbage and white sliced spring onion bulb as you like. *see Note
• Then add the cooked noodles over the raw veggies and pour the soup over everything.
• Garnish with the lime juice, red chili flakes, fresh green chilis, crushed peanuts, fresh cilantro to your liking.
• Serve and enjoy hot.

SPICY THAI BEEF-NOODLE SOUP RECIPE - (4.3/5)

Steps:

• Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces. Heat oil in a medium saucepan over medium-high heat. Add white portion of onions, jalapeño and ginger and sauté 1 minute. Add beef and sauté until browned all over, 3 minutes, stirring constantly. Add broth and soy sauce and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes (if necessary, skim fat from the surface during cooking). Add noodles and peas and simmer until noodles are just tender, 3 minutes. Remove from heat and add green portion of scallions, cilantro and pepper sauce. Serve hot. Yields about 1 cup per serving.

SPICY NOODLE SOUP

Steps:

• Make spice paste:
• Preheat oven to 300°F.
• Wrap blacan tightly in a piece of foil and roast in middle of oven 10 minutes. Unwrap and cool. Discard tough outer leaves of lemongrass and trim root ends. Thinly slice lower 6 inches of stalks. Fold upper stalks into thirds and tie into a bundle with kitchen string. In 2 batches, purée blacan, sliced lemongrass, and remaining spice paste ingredients in a mini food processor until almost smooth.
• Make noodle soup:
• Soak bean-curd puffs in hot water in a bowl, weighted with another bowl of water to keep puffs immersed, 20 minutes. Squeeze as much water as possible from puffs and halve diagonally. While puffs soak, simmer chicken in stock in a saucepan, turning occasionally, until just cooked through, 12 to 15 minutes, and cool chicken in a bowl. Pour stock through a fine sieve into another bowl. Discard chicken skin and bones and shred or slice chicken. Blanch bean sprouts in a pot of boiling water 15 seconds and drain well.
• Heat oil in a 6- to 7-quart heavy pot over moderate heat until hot but not smoking and stir in spice paste. (Oil should be hot enough for spice paste to sizzle when added.) Cook, stirring constantly, until spice paste begins to stick to bottom of pot, 8 to 10 minutes. (Oil will separate out, and mixture will appear curdled. Paste will reduce and turn a shade darker; do not let brown.) Add coconut milk, sugar, stock, and lemongrass bundle and bring to a simmer, stirring. Stir in puffs and gently simmer 20 minutes. Stir in shrimp and simmer until just cooked through, 1 to 2 minutes. Stir in chicken and salt to taste.
• While laksa simmers, bring a large pot of water to a boil for noodles. If using fresh noodles, cook 1 minute and drain well, rinsing briefly under water if sticking occurs. If using dried noodles, cook according to package directions. Divide noodles, bean sprouts, shrimp, chicken, and puffs among 4 deep bowls and ladle laksa broth over.

SPICY THAI BEEF-NOODLE SOUP

Steps:

• Using sharp scissors, cut noodles into 3 inch (7. 5 cm) pieces Heating oil in a medium saucepan over medium-high heat.
• Add white portion of onions, jalapenos and ginger and saute for 1 minute.
• Add beef and saute until browned all over, 3 minutes, stirring constantly.
• Add borth and soy sauce and bring mixture to a boil.
• Reduce heat to medium-low, partially cover and simmer 10 minutes (if neccessary, skim fat from the surface during cooking) Add noodles and peas and simmer until noodles are just tender, about 3 minutes.
• Remove from heat and add green portion of scallions, cilantro and pepper sauce.
• Serve hot.
• Yields about 1 cup per serving.