Thai Vegetable Noodle Soup
This 10 minute Thai Vegetable Noodle Soup is bursting with bold flavours. The nourishing soup makes use of use of shortcut ingredients like garlic paste, stir fry veggies and Thai red curry paste to make it quick and easy.
Servings: 4
Calories: 258kcal
Equipment
- Soup pot
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons Thai red curry paste
- 1 inch ginger peeled and grated, or 1 tablespoon ginger paste
- 3 cloves garlic minced, or 1 tablespoon garlic paste
- 4 cups vegetable stock
- 2 tablespoons soy sauce
- 350 g stir fry vegetables 3 cups
- 150 g rice noodles 5 ounces
Instructions
- Heat the oil in a large pot over medium heat, then add the Thai red curry paste, ginger, and garlic, and cook, stirring, for 1 minute.
- Stir in the vegetable stock and soy sauce. Bring to a simmer for 5 minutes to let the flavours blend.
- Cook the rice noodles according to package instructions, then drain.
- Meanwhile, add the stir fry vegetables and simmer for 2 minutes.
- Divide the rice noodles into bowls and then top with the Thai vegetable soup.
- Serve and enjoy.
Notes
- Gently fry the curry paste to deepen its flavor before adding the liquid.
- Don't cook the rice noodles in advance, as they can go a bit mushy.
Nutrition
Calories: 258kcal | Carbohydrates: 49g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1553mg | Potassium: 232mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6716IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 2mg