Recipe: Thai Noodle Soup

This is a bit of a throwback recipe for me — I made this almost two years ago….I had just started following an account on Instagram called Eat Good 4 Life.  Go check it out, seriously your mouth will water at ALL their photos.  So many delicious and healthy looking dishes!  When they posted a photo of Thai Noodle Soup though, I couldn’t wait to try it for dinner. And I did. And it was amazing.

I was just scrolling through some old pictures and it popped up – and my mouth began to water!! I clearly need to make this for dinner ASAP.

It is a really easy dish to make – but has a very complex and interesting flavor profile, so it’s one that you could make to impress friends for sure! It’s spicy with a hint of sourness from lime and lemongrass, but then the veggies and noodles mellow everything out a little bit.  Really delicious.

For folks who don’t cook with lemongrass very often, here’s a great piece of advice from Miryam (the clinical dietitian behind Eat Good 4 Life):

“When using lemon grass, make sure you get the meaty part that is in the center. You will have to discard the outside of it. It has taken me quite a bit of time to lean this and sometimes I have cooked with it without knowing eating the hard part and chewing what I should have discarded.”

Most supermarkets carry lemon grass in the produce department – ask if you don’t see it! Still if you can’t find any, you can get a similar flavor by adding some lime zest into the broth.

This is a soup you’ll want to eat all winter! (I suggest doubling it.) I hope you enjoy.


Thai Noodle Soup
Serves 4

10 oz Udon Noodles
2 quarts water
3 stalks lemon grass (just chop the edible part OR you can use lime zest)
2 tbs fish sauce
10 oz sliced mushrooms
1 cup shredded carrots
6 green onions, chopped
1 cup fresh cilantro
2 tsp salt
1 tbsp red thai curry paste
3 tbsp tom yum paste
½ tbsp Siracha (Use more if you like things spicy!)
3 limes, juiced

In a large 5qt dutch oven add the water, lemon grass, and fish sauce. Bring to a boil.

Add the veggies, pastes, salt and noodles and cook for 8-10 minutes or until noodles are cooked through.

Add the green onions, lime juice and cilantro. Stir and cook for another minute or so. Taste the soup and adjust seasonings.

Adapted from Eat Good 4 Life.


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