Thai Noodle Soup

Thai Noodle Soup (from Forks Over Knives)

Ingredients:

  • 1 medium yellow onion, thinly sliced
  • 1 medium carrot, julienned
  • 6 ounces shiitake mushrooms, stems removed
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 cups sliced bok choy
  • 6 cups low-sodium vegetable stock
  • 2 tablespoons low-sodium soy sauce
  • Zest and juice of 1 lime
  • 1 serrano chile, stemmed and sliced into thin rounds (for less heat, remove the seeds)
  • 6 ounces brown rice noodles, cooked according to package directions, drained, and kept warm
  • 1 cup mung bean sprouts
  • ½ cup chopped cilantro

Directions:

1. Place the onion, carrot, and mushrooms in a medium pot and water sauté for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.

2. Add the garlic, ginger, bok choy, vegetable stock, soy sauce, lime zest and juice, and serrano chile. Bring to a boil over high heat.

3. Reduce the heat to medium, and simmer for 10 minutes.

4. To serve: divide the noodles between four individual bowls. Pour the broth over the ingredients and garnish with the mung bean sprouts and cilantro.

thai-noodle-soup

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