Spicy Thai Veggie Noodle Soup

This spicy Thai veggie noodle soup is the perfect cozy food with a kick!


Last week we had a super gloomy and rainy day here. It also happened to be the day after Robbie got his wisdom teeth out. I was trying to think of what to make us for dinner, and I was like soup – a no brainer! I was craving something with Asian flavors, spicy, lots of veggie and meat-less! This recipe crosses off all of the boxes. It was some serious comfort food. You can really add whatever veggies you desire. We did chopped bell pepper, diced jalapeno, and mushrooms. Bok choy, cabbage, carrots, zucchini, kale – really whatever you’re craving, throw it in!

For the noodles, I got a box of Annie Chun’s Maifun brown rice noodles at Whole Foods. They’re non-GMO, gluten-free, vegan, and 100% whole grain. They were also delicious and super easy to make! You just soak the noodles in hot water for 8 minutes, drain, then set aside until ready to use! Easy enough right? I’m excited to make more recipes using Annie Chun’s healthier noodle options.

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Spicy Thai Veggie Noodle Soup


Scale

Ingredients

4 oz. Maifun brown rice noodles, I used Annie Chun’s brand and water to soak the noodles in

4 cups chicken or vegetable broth

2 tsp ginger paste

2 tsp minced garlic

2 tbsp red Thai curry paste

2 tsp fish sauce, omit if vegetarian 

2 tsp Sriracha, or to taste

Juice of 1 lime

1/2 cup water

1 tbsp olive oil

1 Jalapeno – seeds removed, half diced and the other half thinly sliced for topping

1 red bell pepper, chopped

1.5 cups sliced baby bella or shiitake mushrooms

salt and pepper to taste

chopped green onion, to taste

chopped cilantro, to taste


Instructions

Follow the instructions that came with your brown rice noodles – the ones I use requires soaking in hot water for 8 minutes and then draining and setting aside until ready to use.

Heat a large stock-pot at medium heat with oil, garlic and ginger. Let cook for a minute or two, stirring frequently. 

Add bell pepper and jalapeno, season with salt. Let cook for about 3 minutes, stirring occasionally.

Add in the chicken broth, red Thai curry paste, fish sauce, sriracha, lime juice, water, salt and pepper. Bring to a boil.

Reduce heat and let simmer for a few minutes then add mushrooms and let let cook for 1-2 minutes. Taste and add more seasonings/sriracha if need be.

Add in cilantro and noodles and stir, ladle into bowls. Garnish with chopped green onion and sliced jalapeno. Serve immediately.


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