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5 from 1 vote
Comforting Coconut Rice Noodle Soup
Servings: 2
  • 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
  1. In a pan, heat the oil and add the onions, garlic & ginger
  2. Sauté for 2-3 minutes, and then add 1 tablespoon of the chili paste, the beans, and sauté for another couple of minutes
  3. Add all ingredients from the pan into a blender or food processor with the white rice vinegar, and process into a paste. Set aside
  4. In a pot, bring the vegetable broth & coconut milk to a boil
  5. Then add the other tablespoon of chili paste and the blended bean mixture
  6. Stir well with a spoon, until you have a consistent broth
  7. Then add the rice noodles. Cook for 3-5 minutes, or until tender
  8. Enjoy with optional toppings!
Recipe Notes

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!