Thai Noodle Bowl with Fresh Herbs

Hello dear friends,

I know it’s not surprising that I just had to share a recipe after my travels in Thailand. But this recipe was actually inspired by a specific dish I had in a vegan restaurant in Khon Kaen.

We were splitting a bunch of dishes as a table when the girl sitting beside me decided to order something on her own. The minute she got this dish, all I could do was stare. It was full of fresh herbs, a broth that was flavorful and surprisingly cool, and had just enough noodles to leave you feeling satisfied. So thankful she shared some with me because I knew I wanted to recreate it as soon as I got back.

The great thing about this dish is that it is perfect for this time of year. Many days it’s still getting up to the high 70s, but at night it’s often much cooler and feeling like fall. So, depending on your mood or the weather, you can eat this bowl at room temperature or heated up. Either way it will be delicious.

Thai Noodle Bowl with Fresh Herbs



Serves 2

  • 4 Medium White Mushrooms
  • 1 Tbsp Coconut Oil
  • 1 Stalk of Lemongrass (optional)
  • 2-3 Cups Vegetable Broth or Water
  • 1/2 Package of Rice Noodles
  • 2 Tbsp Thai Kitchen Roasted Red Chili Paste
  • 1 Can Coconut Milk
  • Salt (or Fish Sauce) to taste
  • 1 Cup Bean Sprouts
  • 1/2 Cup Chopped Dill*
  • 1/2 Cup Chopped Cilantro*
  • 1/4 Cup Chopped Mint*
  • 1/4 Cup Chopped Thai Basil*
  • Fresh Lime to taste

*These are just the herbs I chose based on the original dish. Feel free to use whatever you think will taste best!



  1. Heat coconut oil in a medium pot on medium heat.
  2. Chop mushrooms and add. Peel, chop, and add lemongrass. Season with salt.
  3. While mushrooms cook, boil noodles according to directions. Make sure to salt water once boiling. I think it’s easiest if you break the noodles in half.
  4. Once the mushrooms are soft, stir in chili paste.
  5. Add vegetable broth and coconut milk. Turn up to medium-high for flavors to meld. Add salt to taste.
  6. Take broth off heat and allow to cool. Toss the noodles in coconut oil when they finish so they don’t stick.
  7. Once at room temperature (or desired temperature), add noodles, bean sprouts, fresh herbs, and lime.
  8. Enjoy!


Let me know if you recreate this dish! Tag me on Instagram @_simplysophie if you do!

Happy eating,

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