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
