How to make Spicy Noodle Soup -

Fresh red chillies and lime leaf add flavour and zing to this simple noodle soup

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Noodles (नूडल्ज़ ), Oil (ऑइल)

Cuisine : Thai

Course : Soups

Spicy Noodle Soup

Spicy Noodle Soup Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Spicy Noodle Soup Recipe

  • Noodles boiled 1 cup

  • Oil 2 tablespoons

  • Medium onion sliced 1/2

  • Bean curd 100 grams

  • Vegetable stock 2 cups

  • Spring onions with greens

  • Fresh red chillies finely chopped 2 + for garnishing

  • Lime leaf 1

  • Fresh coriander sprigs 4-5 for garnishing

  • Salt to taste

  • Rice wine vinegar 1 teaspoon

  • Bean sprouts for garnishing

  • Spring onion greens chopped for garnishing


Step 1

Heat 1 tbsp oil in a non-stick pan. Heat 1 tbsp oil in a deep non-stick pan. Add onion to the deep pan and saute lightly.

Step 2

Cut bean curd into big pieces, add to the first pan and shallow-fry, turning sides, till lightly browned on both sides.

Step 3

Add vegetable stock to deep pan and mix well. Add noodles and mix.

Step 4

Roughly chop spring onion bulbs with some part of the greens and add to the deep pan. Add red chillies and lime leaf and mix well.

Step 5

Roughly chop coriander sprigs.

Step 6

Add salt to the deep pan and bring it to boil. Add fried bean curd pieces and mix lightly.

Step 7

Switch off the heat and add rice wine vinegar and mix well. Add coriander leaves and mix well.

Step 8

Transfer into a soup bowl, garnish with bean sprouts, spring onion greens, coriander sprigs and red chilli and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.