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Thai Spicy Coconut Noodle Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 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
  • 1 1/2 cups baby bok choy cut into bite-size pieces
  • 1 pack shiritaki noodles


  1. Place chili paste, fish sauce, chicken broth and 3/4 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.

Recipe Notes

Adapted from Easy Thai Cooking by Robert Danhi. For a vegetarian version, substitute soy sauce for fish sauce.