This easy coconut noodle soup is topped with a spicy cabbage slaw and plenty of chili oil for an unforgettable spicy coconut noodle recipe. You’re going to love this rich coconut broth!
This recipe only requires a few simple ingredients and 40 minutes of cooking time. Before you know it, you’ll have a gorgeous bowl of coconut noodle soup ready to eat.
First, let’s talk noods. In this recipe, I used frozen lo mein noodles, but you can use your favorite noodle variety. Try it with rice noodles, udon, soba, or ramen. You could even serve this delicious coconut broth over cooked white rice.
How to make this coconut noodle soup recipe:
First, prepare the coconut broth.
In this coconut noodle soup recipe, a simple coconut broth is prepared with aromatics like onion, scallions, and jalapeño pepper. Next, you add light soy sauce, sesame oil, and mirin. From there, you add stock or water and bring to a boil. Reduce the heat and let it simmer for 30 minutes. Finish the broth by adding coconut milk and green beans and let it cook for 10 minutes.
While the broth simmers, cook the noodles in a separate pot and strain them, and set them aside.
Next, prepare the cabbage slaw. Combine shredded red cabbage with minced scallion greens, lime juice, lots of chili oil, sesame seeds, and salt. Refrigerate it until you are ready to serve.
Once the broth is done, simply divide the cooked noodles between bowls, ladle the broth over them, and pile that delicious, spicy cabbage slaw on top. If you like it extra hot, spoon a bit of the excess chili oil from the bottom of the bowl and drizzle it over each dish.
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Easy Spicy Coconut Noodle Soup
- Large pot
- Medium pot
- Sieve or colander
- 1 tablespoon avocado oil
- 1 yellow onion peeled and sliced into wedges
- 5 scallion whites minced
- 1 jalapeño trimmed and minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon mirin
- 4 cups vegetable stock or water
- 14- ounce can coconut milk
- 10 ounces green beans cut in half
- 12 ounces fresh or frozen noodles like udon, soba, or ramen
- Salt and pepper to taste
- 1 cup shredded red cabbage
- 5 scallion greens minced
- 1 lime juiced
- ⅓ cup chili oil
- 2 teaspoons sesame seeds
- 1 tablespoon maple syrup or honey optional
- Big pinch of salt
Cook the aromatics:
- Heat the oil in a large pot over medium-high heat. Add the onion, scallion whites, and jalapeño and cook for 5–8 minutes until they begin to soften. Season with salt and pepper.
Simmer the broth:
- Add the soy sauce, sesame oil, and mirin and toss to coat. Cook for 3 minutes.
- Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes. Taste and season to your preferences.
Cook the noodles:
- Meanwhile, bring a medium pot of water to a boil and cook the noodles according to package instructions. Drain, rinse, and divide between bowls.
Prepare the red cabbage slaw:
- Place the shredded cabbage and minced scallion greens in a bowl. Add the lime juice and chili oil and toss to coat. Add the sesame seeds, salt, and maple syrup if using. Toss to coat and taste and season. Transfer to the refrigerator until needed.
Finish the broth:
- Taste the broth and season to your preferences. Pour in the coconut milk and add the green beans. Simmer an additional 5–10 minutes until the green beans are bright green and tender-crisp.
- Ladle the broth and green beans over the noodles. Pile the cabbage slaw on top of each bowl and spoon any extra oil from the slaw over each dish. Enjoy!