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Thai Vegetable Noodle Soup

Delicious Thai Vegetable Noodle Soup in Just 25 Minutes

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Experience the vibrant flavors of Thai cuisine with this quick and colorful vegetable noodle soup, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 0.5 cups thinly sliced scallions (green onions) Substitute with chives or onions for a different taste.
  • 4 cups low-sodium vegetable stock or water Using vegetable stock enhances flavor.
For the Vegetables
  • 1 cup 1-inch pieces green beans Substitute with snap peas or asparagus if desired.
  • 1 cup thinly sliced carrots Other root vegetables like sweet potatoes may be used.
  • 1 cup snow peas, trimmed and halved crosswise Use sugar snap peas for a similar effect.
  • 1 cup 1-inch broccoli and/or cauliflower florets Can swap for bok choy or spinach depending on availability.
  • 1 baby bok choy, cut into 1-inch pieces Substitute with Swiss chard or spinach if necessary.
For the Noodles
  • 4 oz dry brown rice noodles Replace with any preferred noodle type, but cooking time may vary.
For the Creaminess and Flavor
  • 1 cup unsweetened, unflavored plant milk Coconut milk is a popular alternative for added richness.
  • 2 tablespoons Thai Spice Blend Can replace with store-bought Thai curry paste for convenience.
  • 3 tablespoons lime juice Adjust to taste; lemon juice can be used as a substitute.
  • 0.125 teaspoon sea salt Adjust to personal taste.
For Garnish
  • 4-6 leaves fresh basil leaves, torn into pieces Thai basil is preferred but regular basil works well too.

Equipment

  • Large saucepan

Method
 

Step-by-Step Instructions
  1. In a large saucepan, combine ½ cup of thinly sliced scallions, 2 tablespoons of Thai Spice Blend, and ¼ cup of water over medium heat. Cook for about 2 minutes until the scallions soften and the spices become fragrant.
  2. Pour in 4 cups of low-sodium vegetable stock or water along with 1 cup each of green beans and sliced carrots. Increase the heat and bring the mixture to a boil, then reduce to a simmer for 5 minutes.
  3. Stir in 4 ounces of dry brown rice noodles, 1 cup of snow peas, 1 cup of broccoli florets, and 1 baby bok choy cut into pieces. Simmer for another 5 to 7 minutes, or until the noodles are cooked and the vegetables are tender yet still crisp.
  4. Stir in 1 cup of unsweetened plant milk and let it cook for an additional minute. Next, add 3 tablespoons of lime juice and ⅛ teaspoon of sea salt, adjusting according to your taste.
  5. Before serving, toss in 4 to 6 fresh basil leaves torn into pieces. Ladle into bowls and enjoy.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 600mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 120IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

This soup is versatile; substitute veggies as needed and add more spice if desired.

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