Vegetarian Thai Noodle Soup Recipe

Vegetarian Thai noodle soup is truly perfect for your family meal! The nutritional content is very good for health and ingredients are simple and easy to find at the nearest supermarket. So that it will be a food menu that is very suitable for you to try.

Nutrition:

Serving Size: 1 1/2 cups
Calories: 279
Sugar: 7 g
Sodium: 671 mg
Fat: 12 g
Saturated fat: 10 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 5 g

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Tired of moving all day to make the atmosphere look listless. The high nutritional content of Vegetarian Thai noodle soup will be a generator of your family atmosphere.

Before starting to cook, let's start by providing the ingredients needed first. What does it take to make Vegetarian Thai noodle soup?

Ingredients:

1 tablespoon of coconut oil
1 thinly sliced yellow onion
2 cloves of garlic, chopped
1 tablespoon of chopped fresh ginger
4 tablespoons of red curry paste
1 medium sweet potato, peel and diced into 1/2 "cubes
6 cups of vegetable broth
3 carrots, sliced
1/2 cup of snow peas
1 red bell pepper, matchstick
1 yellow bell pepper is cut thin
4 oz. Brown rice noodles, raw
14 oz. coconut milk (in cans)
2 tablespoons of fresh lime juice
1/3 cup diced fresh coriander leaves
salt to taste

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After preparing all the necessary ingredients as above. Let's start making Vegetarian Thai noodle soup. Please follow the steps below:

Instructions:

Preheat a large oven or soup pan over medium heat
Add coconut oil
After melting add the yellow onions, stir-fry until transparent, about 3-4 minutes
Next, add the garlic and ginger
Saute for 30 seconds, until fragrant, stirring all the time
Add the red curry paste, stir the pasta to aromatic (onion, garlic, and ginger) until it thickens, about 2 minutes
Next, add the potatoes and stir-fry for 2 minutes
Then add the chicken stock, cover and simmer and boil until boiling.
Meanwhile, boil the pan with medium water. Add brown rice noodles to the pan and cook according to instructions
Remove from the pan, drain the water and immediately place it in a cold water bath to stop the cooking process
So soft sweet potato. Add noodles, carrots, red pepper, yellow pepper and snow peas to the chicken stock
Take about one cup of broth from the pan and add it to the blender or food processor, along with a can of coconut milk
Blend until the mixture looks thick and the broth and milk are no longer separate
Add the coconut milk mixture back to the soup pan
Stir and simmer for 5 minutes
Right before you will serve it
Mix the soup with fresh lime juice and cilantro and stir until evenly distributed
Vegetarian Thai noodle soup is ready to be served!