Spicy Coconut Thai Noodle Soup


20 mins


30 mins


50 mins




2 Tablespoons olive oil

3 Tablespoons fresh ginger, peeled

1 stalk lemongrass, chopped

1 Tablespoon gochujang ­­

1 Tablespoon sambal

4 cups chicken broth

3 Tablespoons fish sauce

3(13.5oz) cans coconut milk

½ pound fresh mushrooms (sliced)

1/3 pound raw medium shrimp (peeled and deveined)

3 ea. chicken breasts (boneless and skinless)

1 bunch cilantro

2 Tablespoons lime juice

salt to taste

1 package rice vermicelli noodles


Blend 1 tablespoon olive oil, ginger, lemongrass, gochujang, sambal, fish sauce, and ¼ cup of chicken broth together until smooth. Set aside.

Slice chicken breasts into bite size strips. Season with salt. Bring large stock pot to medium heat with the remaining 1 tablespoon olive oil. Sear chicken strips until golden on the outside but not fully cooked. Add reserved ginger chili puree and cook for 2 minutes. Slowly pour in remining chicken broth. Simmer for 10 minutes. Stir in mushrooms and coconut milk. Let simmer until the mushrooms are soft, about 5 minutes. Add in the shrimp. Let simmer until shrimp are no longer translucent, about 5 minutes. Season with lime juice.

Mince a 1/3 of the bunch of ci­lantro and stir in after soup has been removed from the heat.

Cook rice noodles according to package directions.

Add rice noodles to a bowl and then ladle in the soup. Garnish with cilantro and lime wedge.

**store soup and noodles separately***