This Spicy Thai Curry Noodle Soup is creamy, spicy and packed with bold flavors. It’s in partnership with Cost Plus World Market. 

Spicy Thai Curry Noodle Soup

Did you know that January is National Soup Month? Most people are looking for healthy dishes but something that is comforting during the cold winter months. I’ve teamed up with my local Lubbock Cost Plus World Market store to bring you this Spicy Thai Curry Noodle Soup.

For the longest time, I’ve wanted to create a Spicy Thai Curry Noodle Soup. I just had a co-worker make Tom Kha Gai and it was amazing. The inspiration started from that day and so I set out to make this soup for National Soup Month. After a quick nightly trip to Cost Plus World Market, sans kids, I had my ingredients, soup pot and bowls ready to start the recipe.

Spicy Thai Curry Noodle Soup

Spicy Thai Curry Noodle Soup

Spicy Thai Curry Noodle Soup

If you are looking for a quick, no fuss soup dish with minimal clean up then keep reading along.

All ingredients go into the cast iron soup pot and you let it do all the work. It truly is a one pot comfort meal. If you have kids in the house and they want to try out the recipe but don’t care for spicy foods just omit the Thai Chiles or put them to the side for your own soup bowl. I included sliced red onions and cilantro for additional toppings but those are completely optional.

Don’t forget to see all Cost Plus World Market products used for this recipe. SHOP BELOW or SAVE FOR LATER.

ENJOY ~ Meagan

Spicy Thai Curry Noodle Soup

Spicy Thai Curry Noodle Soup

Ingredients:

  • 1 tablespoon unsalted butter
  • 1/2 teaspoon minced garlic
  • 2 stalks of lemongrass
  • 1 cup sliced mushrooms
  • 2 Thai chiles
  • 14.5 ounce can reduced sodium chicken broth
  • 1/2 cup coconut milk
  • 3/4 cup water
  • 1 teaspoon red curry paste
  • 1 teaspoon curry powder
  • juice from 1/2 lime
  • salt to taste
  • 2 stacks of rice noodles

Optional Toppings: sliced red onions and cilantro

Directions:

  1. In a pot add butter, garlic, lemongrass and mushrooms. Saute on medium heat for 5 minutes.
  2. Add chiles, chicken broth, coconut milk, water, curry paste, curry powder and lime juice to the pot. Stir until well mixed and let it simmer for 15 minutes.
  3. Add the rice noodles to the pot and let it cook for an additional 3-4 minutes before serving.

Top with cilantro and red onions.

You can substitute vegetable broth for the chicken broth.

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Disclosure: This is a sponsored post on behalf of Cost Plus World Market. All opinions are 100% my own and I appreciate your support on the brands that I love.

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