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Fresh Thai Noodle Soup

Jan-05-2016
Swayampurna Singh
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Fresh Thai Noodle Soup RECIPE

Fresh Thai Noodle Bowl is one of those comfort dishes that seem to make everything more pleasant. An easy one pot dish with a Thai flavored light broth, packed with veggies, noodles and sesame crusted tofu, this will make sure you feel satiated without any guilt.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Thai
  • Soups
  • Healthy

Ingredients Serving: 4

  1. 1 pack rice vermicelli noodles
  2. Homemade vegetable stock 3 cups ( you can use stock cubes, but I prefer making my own stock)
  3. Thai red (non veg) /yellow curry paste (pure veg) - 1 tbsp
  4. 2½ tablespoons dark soy sauce
  5. Rice vinegar - 1 tbsp
  6. 1 tablespoon minced peeled fresh ginger
  7. 4 garlic cloves, minced
  8. Tofu- around 6 cubes per bowl.
  9. 1 cup matchstick-cut carrots
  10. ½ red bell pepper, thinly sliced
  11. 1/2 yellow bell pepper, thinly sliced
  12. Babycorn - 10 (grilled), par-boiled
  13. 1 small English cucumber, halved lengthwise and thinly sliced
  14. Chopped fresh mixed herbs (such as basil,chives mint, and cilantro)
  15. Alfalfa sprouts - handful for garnish (optional)
  16. 6 tablespoons chopped unsalted, dry-roasted peanuts
  17. Yellow and Red dragon chillie deseeded and chopped for garnish.
  18. lemon wedges of 2 lemons
  19. 2 teaspoons chili oil
  20. vegetable oil- 1 tbsp
  21. Sesame seeds - as much as needed for coating tofu
  22. Salt, pepper as per taste

Instructions

  1. Cook noodles according to package directions; drain.
  2. Rub some chili oil on the tofu cubes. Sprinkle with sesame seeds, salt, pepper.Heat a grilling pan. Throw the tofu on it and grill for 2-3 minutes per side. Do the same with par-boiled baby corn.
  3. Finish chopping up all the veggies as listed in the ingredient section. Keep aside.
  4. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add the Thai curry paste and cook for 3-4 mins till the raw smell leaves,
  5. Add stock ,vinegar and soy sauce; bring to a boil. Simmer 20 minutes. Add salt and pepper as needed. Remember soya sauce has a lot of salt. Alternatively, try to use low sodium soya sauce if you can for a much healthier version.
  6. Place carrots, bell pepper, and cucumber in a bowl; Divide noodles evenly among 4 serving bowls; top each serving with one-fourth of vegetable mixture. Add about 2-3 baby corn to each bowl and 6 tofu pieces.
  7. Pour about 3/4 cup warm stock mixture into each bowl.
  8. Sprinkle evenly with herbs, alfalfa sprouts and peanuts; drizzle chili oil over top. Serve!

Reviews (3)  

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Rupinder Kaur
Nov-19-2016
Rupinder Kaur   Nov-19-2016

Linsy Patel
Jan-06-2016
Linsy Patel   Jan-06-2016

Your recipe published by Archana doshi on her site.

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