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Spicy Thai Noodle Soup

It's that time of year again, when the weather goes from scorching hot to cool, then back to scorching hot again. The fluctuation of weather always gives me a bad cold and this time I am unable to take pretty much any medications. Last night I whipped up this cold buster soup in about 30 minutes! You can add shredded chicken to this soup as well, I just didn't have the energy! :)


1tbsp coconut oil

1 cup diced red onion

2 cloves minced garlic

1 tbsp ginger

6 cups chicken broth

4 tbsp red curry paste

1/4 tsp paprika

1/2 tsp salt

1/4 tsp pepper

1 tsp crushed red pepper

1 red pepper chopped or julienned

1/2 cup snow peas, halved

2 carrots, chopped

1 can coconut milk

1 package Millet and brown rice ramen noodles

*Optional Ingredients: 2 cups cooked, shredded chicken. Lime wedges, chopped green onion or avocado slices.


Melt the coconut oil in a large stock pot and sauté your red onions for 3-5 minutes. Add garlic and ginger, sauté until fragrant, about 1 minute.

Add chicken broth to the stock pot and bring to a low boil, add the red curry paste, salt, pepper, paprika and crushed red pepper. Simmer for 2 minutes.

* You can add 2 cups of cooked, shredded chicken at this point if you wish!*

Once your red pepper, carrot and snow peas are sliced/diced/julienned, add them to your stock pot as well. Simmer for 5 minutes on low.

Take one ladle of stock from the soup pot and put aside in a measuring cup.

Add the Lotus Millet and Brown ramen to your pot, cook for 2 minutes.

While your ramen is cooking, place the measuring cup of stock and the can of coconut milk in your blender or food processor, pulse until the two no longer separate, add the mixture back into your stock pot, cook for 3 minutes.

Serve with a lime wedge, diced green onions or avocado!

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About Ashley

Ashley Mancione is a wife, mom, freelance graphic designer/developer and home decor enthusiast. Stay tuned to read more about styling House 3, favorite recipes and her DIY adventures.

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