Thai Vegetable Noodle Soup My Way Recipes

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THAI VEGETABLE NOODLE SOUP



Thai Vegetable Noodle Soup image

This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting.

Categories     Soups & Stews/">Soups & Stews

Time 25m

Number Of Ingredients 13

½ cup thinly sliced scallions (green onions)
2 tablespoons Thai Spice Blend
4 cups low-sodium vegetable stock or water
1 cup 1-inch pieces green beans
1 cup thinly sliced carrots
4 oz. dry brown rice noodles
1 cup snow peas, trimmed and halved crosswise
1 cup 1-inch broccoli and/or cauliflower florets
1 baby bok choy, cut into 1-inch pieces
1 cup unsweetened, unflavored plant milk
3 tablespoons lime juice
⅛ teaspoon sea salt
4 to 6 fresh basil leaves, torn into pieces

Steps:

  • In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

THAI VEGETABLE NOODLE SOUP MY WAY



Thai Vegetable Noodle Soup My Way image

I love thai food. Especially the soups and curries. So I have decided to share some of my favorites with all of you. This is a very tasty and filling soup. I have changed ingredients to suit my family's taste and hope hope you will enjoy this simple treat.

Provided by Baby Kato

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 14

2 tablespoons oil, peanut
1 onion, sweet, thinly sliced
2 garlic cloves, finely chopped
1 carrot, large, sweet, cut into thin sticks
1 zucchini, cut into thin strips
1/2 cup green beans, cut in thirds
1/2 cup pepper, sweet red, cut into thin sticks
4 cups stock, vegetable
1 3/4 cups milk, coconut
3 tablespoons soya sauce, thai
3 tablespoons curry paste, red
1/4 cup rice noodles, wide
1/2 cup bean sprouts
4 tablespoons cilantro, fresh, chopped

Steps:

  • Heat the oil in a work and stir fry the onion and garlic for 3 - 5 minutes.
  • Add the carrot, zucchini, green beans and sweet pepper and fry for 3 minutes until tender.
  • Add the stock and milk and bring to a boil.
  • Next add the soya sauce, curry paste and noodles and simmer for 5 minutes, until your noodles have swelled.
  • Add the bean sprouts and cilantro and serve right away.

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