THAI VEGETARIAN NOODLE SOUP RECIPE RECIPES

Name: Thai Vegetable Noodle Soup
Prep time: 20 min
Total time: 25 min
Ingredients: 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; ? teaspoon sea salt; 4 to 6 fresh basil leaves, torn into pieces

THAI VEGETABLE NOODLE SOUP | FORKS OVER KNIVES

Thai Vegetable Noodle Soup | Forks Over Knives 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.

Provided by FORKSOVERKNIVES.COM

Total Time 25 minutes

Prep Time 20 minutes

Number Of Ingredients 13

Ingredients

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
? 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.

LEMONGRASS AND LIME THAI NOODLE SOUP RECIPE | ALLRECIPES

Lemongrass and Lime Thai Noodle Soup Recipe | Allrecipes image

A filling Thai noodle soup with tons of flavor. The leftovers are even better cold the next day! You can add meat instead of tofu, make it vegetarian by using vegetable broth, or change up the veggies with whatever you have on hand.

Provided by Jacqueline

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons peanut oil, divided
¼ cup chopped lemongrass
¼ cup lime juice
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
1 tablespoon red pepper flakes, or more to taste
1 onion, thinly sliced
1 (16 ounce) package tofu, cubed
6 cups water
2 cups chicken stock
1 (14 ounce) can coconut milk
¼ cup soy sauce
¼ cup fish sauce
¼ cup brown sugar
3 cups shredded bok choy
14 ounces dried rice noodles
¼ cup chopped fresh cilantro

Steps:

Heat 1 tablespoon peanut oil in a large saucepan over medium heat. Add lemongrass, lime juice, ginger, garlic, and red pepper flakes; heat until fragrant, about 30 seconds. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1 tablespoon peanut oil and tofu; stir-fry until tofu is lightly browned, about 5 minutes.
Combine water, chicken stock, coconut milk, soy sauce, fish sauce, and brown sugar in a large pot; bring to a boil. Pour in lemongrass mixture. Simmer over low heat until flavors combine, about 20 minutes. Add bok choy and rice noodles; cook until tender, about 5 minutes. Garnish with cilantro.

Nutrition Facts : Calories 541.9 calories, CarbohydrateContent 74.4 g, CholesterolContent 2 mg, FatContent 23 g, FiberContent 3.3 g, ProteinContent 12.5 g, SaturatedFatContent 13.8 g, SodiumContent 1887 mg, SugarContent 11.8 g

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