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Quick Spicy Coconut Noodles Recipe

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3.9 from 3 reviews

A quick and flavorful spicy coconut noodle soup featuring a rich, aromatic broth with gochujang, ginger, lemongrass, and creamy coconut milk. Paired with tender pak choi and fresh herbs, this dish offers a vibrant and comforting meal perfect for a speedy weeknight dinner.

Ingredients

Sauce and Aromatics

  • 2 tablespoons gochujang paste
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce (or a vegan alternative/more soy sauce)
  • 2 tablespoons chili oil (plus more to serve)
  • 2 garlic cloves, crushed
  • 1 tablespoon ginger, grated (or 2 teaspoons ginger paste)
  • 1 lemongrass stalk, crushed and chopped into 3 pieces (or 1 tablespoon lemongrass paste)

Broth and Noodles

  • 14oz/400ml can of coconut milk (with coconut extract level above 60%)
  • 5 cups/1.2 litres vegetable or chicken stock
  • 200g/7oz noodles of your choice

Vegetables and Garnishes

  • 2 heads of pak choi, sliced
  • 4 scallions (spring onions), finely sliced
  • Handful of cilantro (coriander) leaves
  • 1 lime, sliced into wedges

Instructions

  1. Cook the aromatic base: Set a large saucepan over medium heat and add the gochujang paste, soy sauce, fish sauce, and chili oil. Stir for a minute or two to combine and release the flavors. Then add the crushed garlic and grated ginger, cooking while stirring for another minute to build the aromatic foundation of the broth.
  2. Make the broth: Pour in the coconut milk along with the lemongrass pieces and stock. Stir to combine well, then bring the mixture to a simmer. Lower the heat and let it gently simmer for five minutes to develop a rich, fragrant broth.
  3. Add the noodles and pak choi: Add the noodles directly into the simmering broth, stirring to ensure they don’t stick. Cook according to the noodle package instructions, about 4 minutes, until tender. Once the noodles are cooked, add the sliced pak choi and stir through the broth for one minute until the pak choi turns bright green. Remove the pot from the heat.
  4. Garnish and serve: Divide the noodles and pak choi among bowls, spooning plenty of the saucy broth over each serving. Squeeze lime wedges over the top, then sprinkle with finely sliced scallions and fresh cilantro leaves. Finish with an extra drizzle of chili oil to add more heat if desired. Serve immediately with additional lime wedges on the side.

Notes

  • For a vegan version, substitute fish sauce with extra soy sauce or a vegan fish sauce alternative.
  • If lemongrass stalks are unavailable, use lemongrass paste for convenience.
  • Adjust chili oil quantity to your preferred spice level.
  • Use noodles of your choice such as rice noodles, egg noodles, or ramen based on preference.
  • Be mindful of the coconut milk brand; choose one with higher coconut extract content for best flavor.
  • To reduce sodium, opt for low-sodium soy sauce and stock.

Find it online: https://bitezly.com/quick-spicy-coconut-noodles-recipe/