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Spicy Thai Coconut Winter Squash Noodle Soup Recipe (Fall Fest)

by Jeanette on December 5, 2012 · 13 Comments
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Has anyone noticed that the squirrels are looking mighty fat lately in the Northeast? I have a feeling they’re stocking up. So strange, but right after Hurricane Sandy hit, I saw a squirrel outside my window chewing on a plastic container. At first, I thought he must have been really hungry, and that he was trying to eat the plastic. But, after one of my boys did a little googling, he concluded that the squirrel was trying to sharpen his teeth. With all the strange weather patterns we’ve been experiencing, I have a feeling we’re in for a very cold, long winter.

Spicy Thai Coconut Curry Winter Squash Noodle Soup © Jeanette's Healthy Living

For those of you who’ve been following me for a while, you know that I love Thai flavors – lemongrass, kaffir lime leaves, coconut milk – in curries, stir-fries and soups. With the weather turning much colder lately, I especially love Asian noodle soups that have warm spices. Although I love hearty noodle soups, I do lighten up my noodle soups with shirataki noodles once in a while. Shirataki noodles have been enjoyed by the Japanese for many years, but have become all the rage recently now that they have been discovered to have almost no calories and are very low carb, so they’re diabetic friendly. They’re also gluten-free and vegan.

Made from the root of an Asian plant called konjac, shirataki noodles are translucent and remind me of mung bean noodles. They have some crunch to them, but are flavorless, so they absorb soup flavors nicely. Shirataki noodles should be rinsed before using to remove any bitterness.

Spicy Thai Coconut Curry Winter Squash Noodle Soup © Jeanette's Healthy Living

Today, I’m sharing a Spicy Thai Coconut Winter Squash Noodle Soup recipe for this week’s Food Network Fall Fest event where Winter Squash is being featured. Winter squash is a terrific way to add bulk and meaty texture to vegetarian meals, so be sure to give this recipe a try if you like Thai flavors but are looking for something on the lighter side.

Be sure to check out the following recipes from all my friends participating in this week’s Fall Fest!

Feed Me Phoebe: African Peanut Stew With Shrimp and Butternut Squash
Jeanette’s Healthy Living: Spicy Thai Coconut Winter Squash Noodle Soup
The Heritage Cook: Spaghetti Squash Two Ways
Napa Farmhouse 1885: Roasted Winter Squash Muffins With Honey and Molasses
Virtually Homemade: Butternut Squash Mac and Cheese With Sage and Bacon Breadcrumbs
Red or Green?: Spicy Twice-Baked Stuffer Winter Squash
Devour: Rachael Ray’s Easy Pumpkin and Winter Squash Lasagna
Thursday Night Dinner: Butternut Squash Mac and Cheese
FN Dish: 5 Light Squash Recipes

5 from 1 reviews
Thai Spicy Coconut Noodle Soup
Prep time
Cook time
Total time
Serves: 4
  • 3 tablespoons Thai chili paste in soy bean oil (nam prik pao)
  • 2 tablespoons fish sauce or soy sauce
  • 3 cups chicken broth
  • 1 can coconut milk
  • 2 stalks lemongrass, bottom third, trimmed and crushed
  • 6 kaffir lime leaves
  • 1 cup mushrooms, trimmed, cut into thick slices
  • 1 cup butternut squash or kabocha squash, cut into 1" chunks
  • 1½ cups baby bok choy, cut into bite-size pieces
  • 1 pack shiritaki noodles
  1. Place chili paste, fish sauce, chicken broth and ¾ of a can of coconut milk in a large saucepan. Whisk together until combined. Add lemongrass stalks, lime leaves and mushrooms, and bring soup to a boil; reduce heat to low and simmer for 5-10 minutes, until flavors develop.
  2. Add squash and rest of coconut milk, and cook until just tender, about 10-15 minutes, depending on the squash. Add bok choy and shiritaki noodles and cook another 2-3 minutes until vegetables are just cooked through and noodles are heated through.
Adapted from Easy Thai Cooking by Robert Danhi. For a vegetarian version, substitute soy sauce for fish sauce.

This recipe is linked up to Beyond the Peel’s Keep It Real Thursdays.

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  1. I love Thai flavors too, and I’m trying to fight getting a cold, so your soup sounds perfect. I still need to try the Shiritaki noodles-have seen them in the stores, but haven’t tried yet. Looks delicious!

  2. This looks fantastic! I need to try those noodles!

  3. Looks so good Jeanette! I am going to have to try this ASAP

  4. Great flavors Jeanette! Were you ever able to find the Kelp Noodles? They would also be amazing in this soup!

  5. I have to admit I wasn’t a fan of shiritaki noodles the first time I tried them but this sounds so delicious I have to give it another try.

  6. I love Thai! This soup looks so yummy, and so easy to put together!

  7. This looks delicious! I have been dying to try those Shirataki noodles!

  8. That just sounds FA-Bu- lous. Thai flavors and squash in a big bowl of hot goodness. On a day like today that’s exactly what I need!

  9. I got Thai food for lunch the other day and I thought to myself, “I really need to make more Thai soups.” And then you posted this recipe! It’s obviously meant to be, right? 😀 I can’t wait to try this!

  10. This looks so delicious! My only query is that I found this recipe under the vegetarian section but it contains fish sauce? Vegetarians dont eat fish, pescetarians do. I am going to give it a go anyway by just omitting the fish sauce, hopefully it will turn out ok!

    • Hi Jessica, thanks for catching that. I forgot to mention that you can substitute soy sauce for fish sauce for a vegetarian version. I’ve updated the recipe to reflect this.

  11. Hi Jeanette, I have made this soup 3 times in the last 3 weeks. I tweaked a few things, like the Bok Choy for Pak choy, I can’t eat enough of this. It is so delicious (no, devine!). Thanks for introducing me to Thai cooking, I’m a newbee but now know about Kaffir leaves and Lemon grass.

    • Fiona – so glad you’ve been enjoying this soup! Kaffir lime leaves and lemon grass are such special ingredients – so fragrant.

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