Thai Vegetable Noodle Soup My Way Food
THAI VEGETABLE NOODLE SOUP
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.
Categories Soups & Stews/">Soups & Stews
Time 25m
Number Of Ingredients 13
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.
THAI COCONUT & VEG BROTH
Get a taste of Thai with this quick and easy noodle soup cooked all in one pan
Provided by Good Food team
Categories Dinner, Main course, Soup
Time 25m
Number Of Ingredients 13
Steps:
- Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
- Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.
Nutrition Facts : Calories 338 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.19 milligram of sodium
THAI VEGETABLE NOODLE SOUP MY WAY
I love thai food. Especially the soups and curries. So I have decided to share some of my favorites with all of you. This is a very tasty and filling soup. I have changed ingredients to suit my family's taste and hope hope you will enjoy this simple treat.
Provided by Baby Kato
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a work and stir fry the onion and garlic for 3 - 5 minutes.
- Add the carrot, zucchini, green beans and sweet pepper and fry for 3 minutes until tender.
- Add the stock and milk and bring to a boil.
- Next add the soya sauce, curry paste and noodles and simmer for 5 minutes, until your noodles have swelled.
- Add the bean sprouts and cilantro and serve right away.
ASIAN FISH SOUP....MY WAY!
This is such an quick and easy soup to make. I broke it down to make it simple to read, so don't be put off by length of directions. Time to make does not include making the rice or noodles.
Provided by Happy Harry 2
Categories Asian
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil with the bouillon in it.
- Lower to a simmer. Stir frequently until bouillon is dissolved.
- Add rest of ingredients(cut crabmeat into chunks) except scallions, lime and optional ingredients.
- Simmer for another 20 minutes. Remove from heat, add scallion whites and let stand another 15 minutes, covered before serving.
- In soup bowls, place either rice or noodles, add soup and a splash of lime.
- Garnish with scallion greens and enjoy!
- This reheats nicely so can be made early in the day. It also can be frozen without the rice or noodles. Add rice or noodles when reheating.
- Please do not add salt or soy sauce while cooking as the bouillon cubes already contain sodium.
- **If you are lucky enough to have fresh uncooked shrimp shells available(I save and freeze them), crush them into a paste with a bit of water and use them in place of bouillon. Taste after fifteen minutes of simmering, adding 1 tbls soy sauce & then add one or two bouillon cubes as needed.
- **Fish balls are about one inch balls made from fish,seasonings. There are many different types to choose from.
- All ingredients are available in Asian markets.
Nutrition Facts : Calories 102.4, Fat 1.2, SaturatedFat 0.2, Sodium 25.1, Carbohydrate 23, Fiber 3.9, Sugar 4.9, Protein 4.7
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