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."
photo by IngridH
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
2-4
ingredients
- 2 tablespoons oil, peanut
- 1 onion, sweet, thinly sliced
- 2 garlic cloves, finely chopped
- 1 carrot, large, sweet, cut into thin sticks
- 1 zucchini, cut into thin strips
- 1⁄2 cup green beans, cut in thirds
- 1⁄2 cup pepper, sweet red, cut into thin sticks
- 4 cups stock, vegetable
- 1 3⁄4 cups milk, coconut
- 3 tablespoons soya sauce, thai
- 3 tablespoons curry paste, red
- 1⁄4 cup rice noodles, wide
- 1⁄2 cup bean sprouts
- 4 tablespoons cilantro, fresh, chopped
directions
- 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.
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Reviews
-
I made some significant changes to this, but loved the final result. First, I used chicken broth instead of vegetable. I just love it, and always have it on hand, so it was a natural sub for me. Next, I didn't have carrot or zucchini, so I used enoki mushrooms and baby bok choy, which needed to be used. I think this really shows how versatile this recipe is- you really can use whatever you have in the pantry and fridge. I did need to adjust the seasoning- adding a teaspoon each of lime juice and fish sauce. As written, this has a nice, mildly spicy flavor; tonight I wanted a bit more heat so I added another teaspoon (for half a recipe) of curry paste. Overall, this is great, and I'll definitely make it again. Made for 1,2,3 hits tag. -
I love soups such as this that rely on pantry ingredients and produce I am likely to have. I forgot to buy green beans and the sprouts did not look nice, so I used more of the other ingredients. My market carries matchstick cut carrots, and I more or less diced the rest, just to save time. I made about half the recipe. I buy powdered coconut milk that makes about 1/2 can's worth of coconut milk, a great convenience. I also had to use green curry paste, as I forgot to buy red. This is a great combination of flavors. I would add a kafir lime leaf with the broth next time, or a squeeze of lime juice. Also, I wonder whether the amount of noodles is correct. Noodles are not usually measured in cups - I grabbed a handful of noodles, and that seemed to work out well with the quantity of liquids I had. Please note that half the recipe made 3 large servings for us. So I believe the number of servings, and hence the nutritional analysis, is off.
Tweaks
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I made some significant changes to this, but loved the final result. First, I used chicken broth instead of vegetable. I just love it, and always have it on hand, so it was a natural sub for me. Next, I didn't have carrot or zucchini, so I used enoki mushrooms and baby bok choy, which needed to be used. I think this really shows how versatile this recipe is- you really can use whatever you have in the pantry and fridge. I did need to adjust the seasoning- adding a teaspoon each of lime juice and fish sauce. As written, this has a nice, mildly spicy flavor; tonight I wanted a bit more heat so I added another teaspoon (for half a recipe) of curry paste. Overall, this is great, and I'll definitely make it again. Made for 1,2,3 hits tag.
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.
