Description
Bright and comforting Thai vegetable noodle soup made in one pot with rice noodles, fresh vegetables, and fragrant spices.
Ingredients
Scale
- ½ cup thinly sliced scallions
- 2 tablespoons Thai spice blend
- 4 cups low-sodium vegetable stock or water
- 1 cup green beans, 1-inch pieces
- 1 cup thinly sliced carrots
- 4 oz dry brown rice noodles
- 1 cup snow peas, halved
- 1 cup broccoli and/or cauliflower florets
- 1 baby bok choy, 1-inch pieces
- 1 cup unsweetened unflavored plant milk
- 3 tablespoons lime juice
- ⅛ teaspoon sea salt
- 4 to 6 fresh basil leaves
Instructions
- Cook scallions, Thai spice blend, and ¼ cup water over medium heat for 2 minutes
- Add vegetable stock, green beans, and carrots and bring to a boil
- Reduce heat and simmer uncovered for 5 minutes
- Add noodles, snow peas, broccoli, and bok choy and simmer 5 to 7 minutes
- Stir in plant milk and cook 1 minute
- Add lime juice and salt and garnish with basil
Notes
- Do not overcook noodles
- Add extra broth when reheating
- Adjust spice level at serving
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg