Best 3 Thai Vegetable Noodle Soup My Way Recipes

**Tantalize your taste buds with a delightful journey to Thailand through this culinary guide to Thai Vegetable Noodle Soup. Embark on a flavor-packed adventure as we explore a collection of authentic recipes that capture the essence of this beloved Thai dish. From the classic Tom Yum Noodle Soup, bursting with spicy and sour notes, to the rich and creamy Coconut Milk Noodle Soup, each recipe promises a unique taste sensation. Discover the secrets behind creating the perfect broth, the art of selecting the right noodles, and the vibrant array of vegetables that bring this dish to life. Whether you prefer a vegetarian or seafood-based soup, this article has something for everyone. Get ready to savor the harmonious balance of flavors and textures that make Thai Vegetable Noodle Soup a true culinary masterpiece.**

Check out the recipes below so you can choose the best recipe for yourself!

THAI VEGETABLE NOODLE SOUP

Thai Vegetable Noodle Soup image

This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting.

Categories Soups & Stews/">Soups & Stews

Time 25m

Number Of Ingredients 13

Ingredients

½ cup thinly sliced scallions (green onions)
2 tablespoons Thai Spice Blend
4 cups low-sodium vegetable stock or water
1 cup 1-inch pieces green beans
1 cup thinly sliced carrots
4 oz. dry brown rice noodles
1 cup snow peas, trimmed and halved crosswise
1 cup 1-inch broccoli and/or cauliflower florets
1 baby bok choy, cut into 1-inch pieces
1 cup unsweetened, unflavored plant milk
3 tablespoons lime juice
⅛ teaspoon sea salt
4 to 6 fresh basil leaves, torn into pieces

Steps:

In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

THAI VEGETABLE NOODLES

Thai Vegetable Noodles image

You can find rice noodles in the Asian section of your grocery store. Angel hair pasta or vermicelli can be substituted.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

2 teaspoons cornstarch
1/2 cup coconut milk
1/2 cup reduced-sodium soy sauce
1/4 cup water
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
5 teaspoons Thai chili sauce
1 tablespoon minced fresh gingerroot
4 ounces uncooked thick rice noodles
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 cups fresh snow peas
1 cup julienned sweet red pepper
1 cup shredded carrots
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped shallots
1 tablespoon sesame oil
1/4 cup chopped dry roasted peanuts

Steps:

In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside., Cook noodles according to package directions. Meanwhile, in a large skillet, saute the asparagus, snow peas, red pepper, carrots, water chestnuts and shallots in oil for 5-8 minutes or until crisp-tender. , Stir soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to vegetable mixture and stir to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 468 calories, Fat 22g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 1503mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 8g fiber), Protein 15g protein.

THAI RICE NOODLE MISO VEG SOUP

Thai Rice Noodle Miso Veg Soup image

I love Thai food and since we keep Kosher I cannot get what I like eating out in Cincinnati [perhaps NYC but not Cinci] Vegetarian/Vegan/Kosher/Gluten Free

Provided by bamedeo

Categories Onions

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb thai style gluten-free rice noodles
1 ounce umami japanese white miso
1 cup green peas
1 cup canned black beans, drained
1 cup fresh mushrooms, sliced thin
1 cup soup stock, Kikkoman Memmi Noodle Soup Base
1 sweet onion, chopped
1 ounce fresh gingerroot, ground
2 tablespoons fresh lime juice
8 cups water
1 dash chili sauce, Kikkoman Restaurant Series Thai Style
1 sprig fresh cilantro, for garnish (optional)

Steps:

Thai rice noodles, add to 8 cups of boiling water.
Add Miso, Sweet Peas, fresh mushrooms, onions, soup base, black beans, ginger, to soup after noodles soften, simmer on medium until vegetables soften.
add lime juice.
Chili Sauce, Thai Style, add to taste.

Nutrition Facts : Calories 163.6, Fat 0.6, SaturatedFat 0.1, Sodium 310, Carbohydrate 34.7, Fiber 4, Sugar 2.1, Protein 4.7

Tips:

For a richer broth, use vegetable stock instead of water.
Add a teaspoon of curry paste or a squeeze of lime juice for an extra burst of flavor.
Feel free to add other vegetables to the soup, such as broccoli, carrots, or bell peppers.
If you don't have rice noodles, you can use any other type of noodle, such as ramen noodles or soba noodles.
Serve the soup with a side of rice or bread for a complete meal.

Conclusion:

Thai vegetable noodle soup is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with vegetables and noodles, and the broth is flavorful and satisfying. With a few simple tips, you can make this soup even more delicious and nutritious. So next time you're looking for a healthy and flavorful soup, give this Thai vegetable noodle soup a try. You won't be disappointed!