Why You’ll Love This Recipe
- Quick and Easy: With a total preparation and cooking time of just 25 minutes, this recipe is ideal for busy weeknights.
- One-Pot Meal: Minimal cleanup required, as everything cooks together in a single pot.
- Flavorful and Nutritious: A delightful combination of fresh vegetables, aromatic spices, and zesty lime juice creates a comforting yet light soup.
- Customizable: Easily adaptable to include your favorite vegetables or plant-based proteins.
Ingredients
- ½ cup thinly sliced scallions (green onions)
- 2 tablespoons Thai Spice Blend
- 4 cups low-sodium vegetable stock or water
- 1 cup green beans, cut into 1-inch pieces
- 1 cup thinly sliced carrots
- 4 ounces dry brown rice noodles
- 1 cup snow peas, trimmed and halved crosswise
- 1 cup broccoli and/or cauliflower florets, cut into 1-inch pieces
- 1 baby bok choy, chopped 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large saucepan, combine the scallions, Thai Spice Blend, and ¼ cup water. Cook over medium heat for 2 minutes to release the flavors.
- Add Broth and Initial Vegetables: Pour in the vegetable stock, then add the green beans and carrots. Bring to a boil, then reduce the heat and let it simmer, uncovered, for 5 minutes.
- Incorporate Noodles and Remaining Vegetables: Add the brown rice noodles, snow peas, broccoli, and bok choy to the pot. Continue to simmer for an additional 5 to 7 minutes, or until the noodles are tender.
- Finish the Soup: Stir in the plant milk and cook for 1 more minute. Remove from heat, then add the lime juice and sea salt. Stir to combine.
- Serve: Ladle the soup into bowls and garnish with the torn basil leaves. Serve immediately.
Servings and Timing
- Servings: This recipe yields approximately 8 cups of soup, serving 4 people.
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Variations
- Protein Addition: Enhance the soup’s heartiness by adding tofu or tempeh. Simply cube and add them during the simmering process to warm through.
- Spice Level: For a spicier kick, consider adding a tablespoon of Thai red curry paste or a sliced chili pepper.
- Vegetable Substitutions: Feel free to substitute or add other vegetables such as bell peppers, mushrooms, or spinach based on your preference or seasonal availability.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat the soup gently on the stovetop over medium heat until warmed through. If the noodles have absorbed too much broth, you can add a splash of vegetable stock or water to achieve the desired consistency.
FAQs
What is Thai Spice Blend, and where can I find it?
Thai Spice Blend is a mixture of spices commonly used in Thai cuisine, including ingredients like lemongrass, ginger, garlic, and chili. You can find pre-made blends in the spice aisle of most grocery stores or specialty Asian markets. Alternatively, you can make your own blend at home.
Can I use a different type of noodle?
Yes, you can substitute brown rice noodles with other types of noodles such as whole wheat noodles, soba noodles, or even zucchini noodles for a low-carb option. Adjust the cooking time accordingly based on the noodle type.
Is it necessary to use plant milk in this recipe?
The plant milk adds a subtle creaminess to the soup. If you prefer a clearer broth, you can omit the plant milk or replace it with additional vegetable stock.
How can I make this soup gluten-free?
This soup is naturally gluten-free if you use gluten-free noodles and ensure that your Thai Spice Blend and vegetable stock do not contain gluten. Always check the labels to confirm.
Can I freeze the leftovers?
While it’s possible to freeze this soup, keep in mind that the texture of the noodles and vegetables may change upon thawing. If you plan to freeze, consider cooking the noodles separately and adding them fresh when reheating.
What can I use instead of bok choy?
If bok choy is unavailable, you can substitute it with other leafy greens such as spinach, kale, or Swiss chard. Add these greens towards the end of the cooking process to prevent overcooking.
How can I add more protein to this soup?
In addition to tofu or tempeh, you can add cooked chickpeas or edamame to increase the protein content. Add them during the last few minutes of cooking to warm through.
Thai Vegetable Noodle Soup
- Total Time: 45 minutes
- Yield: 4 servingss
- Diet: Gluten Free
Description
Experience the vibrant flavors of Thailand with this Thai Vegetable Noodle Soup, a quick and nourishing one-pot meal. Packed with fresh vegetables, tender brown rice noodles, and aromatic Thai spices in a savory broth, this comforting soup is ready in just 25 minutes. Perfect for a busy weeknight, it’s vegan, gluten-free, and highly customizable with your favorite proteins and veggies!
Ingredients
- ½ cup thinly sliced scallions (green onions)
- 2 tablespoons Thai Spice Blend
- 4 cups low-sodium vegetable stock or water
- 1 cup green beans, cut into 1-inch pieces
- 1 cup thinly sliced carrots
- 4 ounces dry brown rice noodles
- 1 cup snow peas, trimmed and halved crosswise
- 1 cup broccoli and/or cauliflower florets, cut into 1-inch pieces
- 1 baby bok choy, chopped 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
Instructions
- Sauté Aromatics
- In a large saucepan, combine scallions, Thai Spice Blend, and ¼ cup water.
- Cook over medium heat for 2 minutes to release the flavors.
- Add Broth and Initial Vegetables
- Pour in vegetable stock.
- Add green beans and carrots.
- Bring to a boil, then reduce heat and simmer uncovered for 5 minutes.
- Incorporate Noodles and Remaining Vegetables
- Add brown rice noodles, snow peas, broccoli, and bok choy.
- Simmer for 5 to 7 minutes, or until noodles are tender.
- Finish the Soup
- Stir in plant milk and cook for 1 more minute.
- Remove from heat and add lime juice and sea salt.
- Stir well.
- Serve
- Ladle the soup into bowls.
- Garnish with torn basil leaves and serve immediately.
Notes
- Add Protein: Enhance heartiness with tofu, tempeh, chickpeas, or edamame.
- Adjust Spice Level: Add Thai red curry paste or sliced chili for heat.
- Vegetable Swaps: Use bell peppers, mushrooms, spinach, or seasonal produce.
- Gluten-Free Tip: Ensure your Thai Spice Blend and vegetable stock are GF-certified.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stovetop; add extra broth if needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
