Q: Can I use another type of noodle instead of Miracle noodles?

A: You can totally do that! Just cook the noodles separately according to the package directions and add them to your bowl before ladling the soup over the top so they don’t turn mushy.

Q: Is this soup spicy?

A: It has warmth from the red curry paste, but it’s not overly spicy. If you like a little more heat, you can add extra curry paste or a drizzle of chili oil.

Q: Ooo, this one looks so good! Can I make this vegetarian?

A: Of course you can! Swap the chicken bone broth for vegetable broth and skip any animal-based toppings. The flavor from the coconut milk, curry paste, and fresh aromatics still makes it incredibly satisfying.

Nourishing Thai-Inspired Coconut Lime Noodle Soup

Description

Bright, brothy, and layered, this Nourishing Thai-Inspired Coconut Lime Noodle Soup is one of those recipes that checks every box. It’s light but satisfying, vibrant and cozy, and packed with fresh vegetables, coconut milk, and bold aromatics that make every spoonful pop!

Ingredients

Scale

48 Oz bone broth
1 Large red onion
2 Bags Miracle Noodles or rice noodles
2 Cups beach mushrooms, lightly packed
1 Cup mini bell pepper rings, packed
1 Medium bok choy
14 Oz can bamboo shoots
1 Cup bean sprouts
4 – 6 Green onions
1 Tablespoon red curry paste
1 Tablespoon toasted sesame oil
2 Teaspoons fresh ginger
2 Garlic cloves
2 1/2 Teaspoons garlic granules
2 1/2 Teaspoons ground ginger
2 1/2 Tablespoons coconut aminos
1 1/2 Teaspoons salt
2 Teaspoons fish sauce
1 Cup lite coconut milk
1/2 Cup fresh cilantro
Fresh lime wedges

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Instructions

Prep all of your ingredients.
Wash your mini bell peppers, bean sprouts, limes, cilantro, and bok choy. Wash the beech mushrooms if you prefer.
Slice the red onion lengthwise. Cut the mini bell peppers into rings. Chop the bok choy. Slice the green onions. Peel and mince the garlic and ginger. Roughly chop the cilantro.
Drain your Miracle noodles. If you’re using a different type of noodle, cook them separately according to the package instructions. Do not cook them in the soup.
Heat the toasted sesame oil in a large pot over medium heat.
Add the sliced red onion and the drained Miracle noodles. Sauté for 10 to 12 minutes.
Once the onions and noodles soften, add the minced garlic and fresh ginger. Stir for about 30 seconds.
Add the red curry paste and cook for 1 minute.
Add the mushrooms, bell pepper rings, bok choy, garlic granules, ground ginger, coconut aminos, fish sauce, and salt. Stir everything together and cook for about 5 minutes.
Pour in the bone broth and bring it to a gentle simmer. Let it cook for 10 to 15 minutes.
Stir in the coconut milk and let it gently warm through. Do not boil aggressively.
Turn off the heat and stir in the bean sprouts and chopped cilantro.
Ladle into bowls and serve with fresh lime wedges. Squeeze the lime over the top right before eating. If you’re using another kind of noodle, add them to your bowl and pour the soup over top.
Garnish with green onions and more cilantro. Top with hard-boiled eggs and/or sliced roasted chicken for a complete meal.
Dig in and enjoy!