Spicy Mushroom Noodle Soup Recipe – Thai-Inspired & Gluten-Free

Last Updated on 2 months by Neha Deshmukh

Spicy Mushroom Noodle Soup Recipe – Thai-Inspired & Gluten-Free

Hey everyone! If you’re anything like me, you’re always on the lookout for a soup that’s both comforting and packed with flavour. This Spicy Mushroom Noodle Soup is exactly that! It’s a Thai-inspired creation that’s become a real favourite in my kitchen – perfect for a cozy night in, or when you’re craving something a little bit different. It’s surprisingly easy to make, and totally customizable to your spice preference. Let’s get cooking!

Why You’ll Love This Recipe

This soup is a winner for so many reasons. It’s bursting with umami from the mushrooms, a lovely warmth from the spices, and a freshness from the herbs. Plus, it’s naturally gluten-free and can easily be made vegan! I first made this when I was trying to recreate a soup I had on a trip to Thailand, and after a few tweaks, I think I’ve come pretty close. You’ll love how satisfying and nourishing it is.

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 4 dried red chillies, pieces
• 5-6 shallots, pieces
• 6 garlic cloves, pieces
• 2 inch ginger, piece
• 1 stalk lemongrass, piece
• 2 fresh red chillies, pieces
• 15 cashews, pieces
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 2 tablespoon vegetable oil
• ⅓ cup water
• 3 sprigs fresh coriander
• 200 grams button mushrooms
• 400 ml canned coconut milk
• 200 grams rice noodles

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Lemongrass: This is key to that authentic Thai flavour. Look for firm stalks with a lovely citrusy aroma. If you can’t find fresh, you can sometimes find lemongrass paste in Asian grocery stores, but fresh is always best.
• Galangal: Traditionally, galangal is used in Thai soups. If you can find it, substitute a portion of the ginger with galangal for a more authentic taste.
• Palm Sugar: Palm sugar adds a lovely caramel-like sweetness. If you don’t have it, brown sugar or even a little maple syrup will work in a pinch. Start with 1 tablespoon and adjust to taste.
• Cashews: Don’t skip these! They add a wonderful creaminess to the spice paste. You can use other nuts like almonds, but cashews give the best texture.
• Rice Noodles: I prefer using thin rice noodles (vermicelli) for this soup, but you can use wider ones if you prefer. Just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. Prepare the spice paste: First, we’re going to build the flavour base. Soak the dried red chillies in warm water for about 15-20 minutes to soften them. Then, in a blender, combine the soaked chillies, shallots, garlic, ginger, lemongrass, fresh chillies, cashews, cumin powder, coriander powder, turmeric powder, vegetable oil, water, and coriander. Blend until you have a super smooth paste.
2. Sauté the mushrooms: Heat a little oil in a large pot or deep pan. Add the button mushrooms and cook with a pinch of salt and chili flakes until they’re golden brown and slightly softened. Set these aside – they’ll be our lovely topping later.
3. Cook the spice paste: In the same pot, add a little more oil and heat it up. Add a few curry leaves (if you have them – they add a beautiful aroma!). Now, add the spice paste and cook for about 5-7 minutes, stirring constantly, until it’s fragrant and the oil starts to separate from the paste. This is important – it really brings out the flavours.
4. Add the seasonings: Stir in salt, palm sugar (or your chosen substitute), a vegetable stock cube, chopped spring onions, basil, and mint. Add 1.5 cups of water and bring the mixture to a boil.
5. Cook the vegetables: Add the beans, carrots, baby corn, and peas to the boiling soup. Simmer for about 3-4 minutes, until the vegetables are tender-crisp. You want them to still have a little bite!
6. Finish the soup: Stir in the coconut milk and lime juice. Add the capsicum and remove the pot from the heat.
7. Prepare the noodles: While the soup is simmering, cook the rice noodles according to the package instructions. Drain them well.
8. Assemble the bowls: Divide the cooked rice noodles between bowls. Ladle the hot soup over the noodles. Top with the sautéed mushrooms, sliced cucumber, fresh herbs, crushed peanuts, and extra chillies (if you like it spicy!).

Expert Tips

• Don’t be afraid to adjust the spice level! Start with fewer chillies and add more to taste.
• Taste as you go! This is the best way to ensure the soup is perfectly balanced.
• A good quality coconut milk makes all the difference.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your vegetable stock cube is vegan-friendly.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you use gluten-free soy sauce (if adding any) and ensure your stock cube is gluten-free.
• Spice Level Adjustment: My friend, Priya, loves things really hot, so she always adds a finely chopped bird’s eye chilli to her bowl. Feel free to experiment!
• Regional Thai Influences: For a more Northern Thai flavour, try adding a teaspoon of fish sauce (nam pla) along with the lime juice.

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with a side of spring rolls or a fresh papaya salad. A sprinkle of extra peanuts and a wedge of lime always make it look extra appealing.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some of the liquid, so you might need to add a little water when reheating.

FAQs

Can I make the spice paste ahead of time?

Absolutely! You can make the spice paste a day or two in advance and store it in an airtight container in the fridge. This will save you time when you’re ready to make the soup.

What type of rice noodles work best in this soup?

I prefer thin rice vermicelli noodles, but any type of rice noodle will work. Just adjust the cooking time accordingly.

Can I use fresh chillies instead of dried red chillies?

Yes, you can! Use about 4-5 fresh red chillies, depending on their heat level.

How can I adjust the sweetness of the soup?

Add more or less palm sugar (or your chosen substitute) to taste.

Is it possible to make this soup with different vegetables?

Definitely! Feel free to swap out the vegetables for your favourites. Broccoli, spinach, or bok choy would all be delicious additions.

Enjoy! I hope you love this Spicy Mushroom Noodle Soup as much as I do. Let me know in the comments if you try it, and what you think!