Say hello to today’s Comforting Coconut Rice Noodle Soup. This chilly weather is the perfect excuse to make a broth based soup to help keep you warm and satisfied throughout these colder months. Not used to making soups at home? No worries! This one is super easy.
Homemade soup can reduce sodium intake and (usually) tastes better anyways. Any rice noodle fans? I absolutely love how tender they are when cooked, and their pair well with so many dishes. We used pureed white beans to thicken up the soup broth.
Okay, let’s get this soup started. In a pan, heat the oil and add the onions, garlic & ginger. Sauté for 2-3 minutes, and then add 1 tablespoon of the chili paste, the beans, and sauté for another couple of minutes. Add all ingredients from the pan into a blender or food processor with the white rice vinegar, and process into a paste. Set aside. In a pot, bring the vegetable broth & coconut milk to a boil. Then add the other tablespoon of chili paste and the blended bean mixture. Stir well with a spoon, until you have a consistent broth. Then add the rice noodles. Cook for 3-5 minutes, or until tender. Enjoy with your favorite chopped leafy greens + optional toppings!
If you leave the soup out for long, the rice noodles will soak up the broth and the noodles will harden. Simply add some water, reheat, stir until noodles are soft again, and enjoy!
This Comforting Coconut Rice Noodle Soup will be perfect heading into the winter months. Whip this up and keep it in your cozy recipe arsenal for those chilly days. Do you make any homemade soups? What are some of your favorites? Let us know in the comments below!
- 1 tablespoon sesame seed oil
- 1/2 small onion, chopped
- 3 cloves garlic, chopped
- 1 " fresh ginger, chopped
- 2 tablespoons Thai red chili paste
- 1 cup white beans, cooked
- 1 tablespoon white rice vinegar
- 2 cups low sodium vegetable broth
- 1/2 cup coconut milk
- 1/2 cup dry vermicelli rice noodles
- Optional toppings: Leafy greens, spinach and bok choy work well, fresh herbs (we used cilantro), red pepper flakes, fresh scallions
-
In a pan, heat the oil and add the onions, garlic & ginger
-
Sauté for 2-3 minutes, and then add 1 tablespoon of the chili paste, the beans, and sauté for another couple of minutes
-
Add all ingredients from the pan into a blender or food processor with the white rice vinegar, and process into a paste. Set aside
-
In a pot, bring the vegetable broth & coconut milk to a boil
-
Then add the other tablespoon of chili paste and the blended bean mixture
-
Stir well with a spoon, until you have a consistent broth
-
Then add the rice noodles. Cook for 3-5 minutes, or until tender
-
Enjoy with optional toppings!
If you leave the soup out for long, the rice noodles will soak up the broth and the noodles will harden. Simply add some water, reheat, stir until noodles are soft again, and enjoy!
Joy says
This came out sooooo delicious! Thank you for sharing. I added Bok choy, green onions, and cilantro to the soup.
Wendy says
oh yay! So happy to hear you enjoyed. The bok choy and onion is such a great addition!
Katharina says
Cooked this today, only substituted the red chili pasted with hot red curry paste (couldn’t find the other one at the store)! The soup came out so delicious and creamy with the white bean paste (which I’m not gonna lie I was somewhat dubious about). The recipe will for sure become a staple in the cold season!
Wendy says
Ah! So happy it worked out for you! Just reminded me I need to make this as the weather cools down
Julie says
I didn’t add the beans to the soup base, but I topped it with chickpeas, broccoli, thinly sliced bell pepper, carrot sticks, I also used Thai curry powder instead of red chilli paste because they didn’t have it at my grocery store and the powder was the next best thing. It came out amazingly!!!! I’m going to make it again today, but then with vegan ‘asian chick’n spiced chunks’ mixed in.
Jessie says
Sounds delish! So glad you enjoyed it.