The Best Creamy Thai Noodles
These Creamy Thai Noodles are the best ever plus easiest ever! You’ll get all the richness of the broth from the Tom Yum bone broth! Perfect!
How to Cook Tom Yum Noodles
Once you see how simple and easy this recipe is for a Thai noodle bowl, you’ll be making them all the time. Be sure to check out my Amazon Storefront for ingredients that you might want to add to your pantry! There’s so much there. Not just food, but lots of pretties!
Tom Yum Noodles Soup
Making this recipe move fast and quickly is one key ingredient that really it’s hard to find a substitute. You can try, but I’m not sure you’ll get the real taste of the noodles and the broth.
I’m talking the Kettle and Fire Keto Tom Yum Bone Broth. Yes, we’ll be using the entire box in this recipe. If you use my code at checkout, ALLYSKITCHEN, you’ll get 20% off your order. There’s lots of bone broths from which to choose. And, it’s good to have them in your pantry just for quick and easy eats like this recipe.
Tom Kha Soup
What’s the difference between Tom Yum and Thom Kha. Well, it’s pretty straight forward and easy.
According to Recipe Tin Eats, “The soup broth flavor base is the same, but the key difference is that Tom Kha has chili paste and a splash of coconut milk added. In fact, Tom Kha is the creamy version of Tom Yum…”
Tom Kha Recipe Vegetarian
My version is totally vegetarian. It’s simply the creamy nutrient dense broth and coconut milk then I tossed in some fresh spinach and spring onions,
If you want to add more vegetables, you certainly can. Things like baby bok choy, petite peas, corn, mushrooms would be great. Since we’re steaming the noodles in the bowl with the very hot broth, there’s not a lot of time for some veggies to actually cook. However, if you’re like me, I’m totally fine with crunchy bites of carrots!
Thai Soup Recipe
Flavorings for this soup are at a minimum. You use salt and pepper to your taste.
The two main ingredients that I chose to season are the fish sauce and the gochujang sauce. Both pack a punch.
As Bon Appetite magazine says, there aren’t many ingredients that have ‘show-stopping flavor’ like fish sauce.
So what is fish sauce? Well, it’s flavoring that comes from fish. There’s a process of fermenting the fish for months or years. Small fish, like anchovies, are covered in salt and packed in large barrels. After some time, the bacteria breaks down the fish and what you have is a liquid. Yep, fish sauce. And, I’m telling you, it does give food immense flavor. And, no, it’s not ‘fishy’. Well, unless you sniff the bottle of fish sauce or shrimp sauce! Whew!
Why am I using gochujang? First of all, I’m trying to keep the number of ingredients down. I don’t want you to have a long grocery list to buy. Secondly, I’m using ingredients that you can have in your pantry for other recipes.
Gochujang is a basic in Korean cooking. It’s a red chili paste that packs a subtle punch. There are fermented soybeans in it that give the red chili paste a miso-like ingredient and we get that glorious ‘umami’ flavor!
You can certainly use both of these ingredients in any of my other noodle bowls. You won’t go wrong! Quick Miso Noodles, Easy Thai Shrimp Noodles, and Asian Chicken and Ramen Noodles.
Easy Thai Coconut Soup
Now, topping this Thai coconut soup is a soft boiled egg! You can choose to do Shoyu Eggs or a regular soft boiled. I’ve got you covered on both. Believe me, it’s a crowning touch, plus it adds more glorious protein and nutrients!
The Best Creamy Thai Noodles
- 1 box (16.9 oz.) Kettle & Fire Keto Tom Yum chicken Bone Broth
- 1 cup coconut milk
- 1 Tbl. Fish sauce
- 2 Tbl. Coconut Aminos Gochujang, Korean red chili paste
- 8-9 oz. rice stick noodles, Bahn Pho Tuol
- 1 ½ cups fresh spinach, chopped
- ¼ cup spring onions, finely minced
- 1-2 soft boiled eggs
- In a small sauce pan over medium heat, put the bone broth, coconut milk, fish sauce and rec chili paste. Blend and stir. Let it warm and come to a gentle simmering boil getting hot.
- Meanwhile, combine the noodles, spinach and spring onions in a deep Asian-type noodle bowl. Pour the hot Tom Yum broth over the noodles, which will cook in the hot broth.
- Cover and let this mixture steep about five to seven minutes. Reheat in microwave if needed. Take two large forks and gently blend and separate the noodles.
- Serve each noodle bowl with half of a soft-boiled egg.
Here's how to cook THE PERFECT soft boiled egg! I promise!
Need to order some of the ingredients from Amazon? Here you go!
Is this spicy? And if so is there options to use that wouldn’t be spicy? Dietary reasons for the question. This soup just looks so amazing & I would love to try it
Hi, Marcee! Actually, no, it’s not overly spicy. The coconut milk makes it creamy w/a subtle hint of sweet. And, the Tom Yum from KF isn’t spicy at all. You could reduce the Gochujang to say 1-2 tsp. Another idea is to substitute miso paste since both are similar b/c they have fermented soy. Finally, you could add say a tablespoon of sweet chili sauce. Yes, these noodles are reeeeally good! We had them one night with a salad and corn on the cob! Thanks for stopping by! Come back soon! xoxx ally