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Thai Noodle Bowl Soup

  • Author: Stephanie Long
  • Total Time: 1 hour 40 mins
  • Yield: 4 servings 1x



For the Soup:

  • 1 Tbsp coconut oil
  • 1 Tbsp fresh grated ginger
  • 1 garlic clove, minced
  • 1 red bell pepper, chopped into 1 inch pieces
  • 1 yellow bell pepper, chopped into 1 inch pieces
  • 2 cups spaghetti squash
  • 2 cups bone broth (or veggie stock)
  • 1 14 ounce can coconut milk
  • 1 Tbsp Thai Spice Mix (recipe follows)

For the Thai Spice Mix

  • 1 Tbsp black pepper
  • 1 Tbsp ground chillis
  • 2 Tbsp dried lemongrass
  • 2 Tbsp dried lime zest
  • 2 Tbsp garlic powder
  • 2 Tbsp dried ginger


  1. Put all spice mix ingredients into a spice grinder and grind into a fine powder.
  2. Preheat the oven to 425°F. Cut the spaghetti squash in half and place the halves cut-side down on a baking sheet lined with parchment. Roast for 35-45 minutes.
  3. When cooked and cool enough to handle, scrape out 2 cups of spaghetti squash with a fork and set aside.
  4. Heat coconut oil in a large pot over medium heat. When oil is melted, add in ginger and garlic and cook until fragrant, around 3-5 minutes.
  5. Add in coconut milk, bone broth, bell peppers, spaghetti squash and Thai spice mix. Bring to a boil, then lower the heat to a simmer for 15 minutes.
  • Prep Time: 15 mins
  • Cook Time: 1 hour 25 mins
  • Category: Main