Thai Vegetable Noodle Soup My Way
Dive into a bowl of comfort with this Thai Vegetable Noodle Soup My Way, a vibrant fusion of creamy coconut milk, fragrant red curry paste, and nutrient-packed vegetables. This quick and easy recipe combines tender rice noodles, crisp bok choy, earthy mushrooms, and sweet red bell peppers simmered in a rich, flavorful broth. Infused with fresh ginger, garlic, and lime, this vegan-friendly soup offers the perfect balance of spicy, tangy, and savory notes, customizable with a dash of chili flakes for extra heat. Ready in just 45 minutes, it’s the ultimate one-pot meal for a cozy weeknight dinner or an impressive light lunch. Garnish with fresh cilantro, Thai basil, and green onions for a pop of color and authentic Thai flair.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 400 ml coconut milk
- 800 ml vegetable broth
- 2 tablespoons red curry paste
- 3 whole garlic cloves
- 1 tablespoon ginger
- 2 medium carrot
- 1 large red bell pepper
- 2 small heads baby bok choy
- 150 grams mushrooms
- 2 tablespoons soy sauce
- 1 whole lime
- 0.25 cup fresh cilantro
- 2 stalks green onions
- 0.25 cup Thai basil leaves
- 1 tablespoon vegetable oil
- 0.5 teaspoon optional: chili flakes
Instructions
Prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.
Mince the garlic and ginger. Slice the carrots into thin matchsticks, the red bell pepper into strips, and the mushrooms into thin slices. Chop the baby bok choy into quarters lengthwise.
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Stir in the red curry paste and cook for another minute, ensuring the paste is evenly incorporated.
Pour in the vegetable broth and coconut milk. Stir well and bring the mixture to a gentle simmer.
Add the soy sauce, carrots, red bell pepper, and mushrooms to the pot. Simmer for 5-7 minutes, or until the vegetables are tender but still crisp.
Gently add the baby bok choy and cook for another 2-3 minutes until wilted.
Add the cooked rice noodles to the soup and stir to combine.
Squeeze the juice of one lime into the soup and adjust seasoning as needed. Add chili flakes for extra spice if desired.
Ladle the soup into bowls and garnish with fresh cilantro, Thai basil leaves, and sliced green onions.
Serve hot and enjoy the vibrant flavors of this Thai-inspired vegetable noodle soup.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4646 mg | 202% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 58.7 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4307 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
