Description
A flavorful and aromatic Thai vegetable noodle soup that is both comforting and nutritious.
Ingredients
Scale
- 200g rice noodles
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 carrot, julienned
- 1 bell pepper, sliced
- 100g mushrooms, sliced
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Chili flakes to taste
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large pot, heat the vegetable oil over medium heat.
- Add the sliced onion, garlic, and ginger, and sauté until fragrant.
- Add the carrot, bell pepper, and mushrooms, and cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Stir in the soy sauce and lime juice.
- Add the cooked rice noodles to the pot and mix well.
- Serve hot, garnished with fresh cilantro and chili flakes.
Notes
- Feel free to add any other vegetables you like.
- Adjust the spice level by adding more or less chili flakes.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg