Go Back
+ servings
Easy Spicy Coconut Noodle Soup_MidPage – 1

Easy Spicy Coconut Noodle Soup

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!
4.5 from 2 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 376kcal


  • Large pot
  • Medium pot
  • Sieve or colander


Coconut broth:

  • 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

Cabbage slaw:

  • 1 cup shredded red cabbage
  • 5 scallion greens minced
  • 1 lime juiced
  • 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.

To serve:

  • 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!


Calories: 376kcal | Carbohydrates: 40g | Protein: 9g | Fat: 21g | Sodium: 1296mg | Fiber: 5g | Sugar: 9g | Vitamin C: 19mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!