Thai noodle soup

All you need are some fresh/frozen spices, bone broth or vegetable stock, noodles, vegetables and a free mind.

I love this soup and a light dinner option and as a way how to use up those a bit tired veggies in a fridge.



Thai noodle soup

You are only a few ingredients away from a real Thai experience.



You don't need to be a chef to throw together this soup.

But its unique flavour will take you to beautiful Thailand and leave you feeling relaxed and curious.

I love how many layers this soup has.

Spicy, sweet, sour, sweet, tangy and hearty but fresh.

Well. give it a go and you tell me.

Thai noodle soup

Now for the toppings.

Honestly, there are no limits.

Use any sort of vegetables you have in a fridge, fresh or steamed and add protein of your choice, tofu or tempeh is you prefer plant-based, meat, egg or shrimps if you like a bit of texture.

Thai noodle soup


Ingredients: serve 2.

gingerroot 1 tsp grated: fresh or frozen galangan root 1tsp grated: fresh or frozen lemongrass 1 tsp grated: use frozen 2 cloves garlic diced 1/2 small onion sliced 1/2 chilli pepper, diced 1 tsp brown sugar 2 - 3 tbsp fish sauce 1 tbsp lime juice 600ml stock (vegetable or chicken) 100ml coconut cream Rice noodles Chopped carrots, cabbage, mushrooms, tomatoes, spring onion, collard greens, broccoli ... tofu / chicken / hardboiled egg / prawns

Method: Place all spices (ginger, galangan, lemongrass, chilli, garlic), grated into a pot with a dollop of coconut oil. Bring to heat and fry for a couple of minutes. Add onion and stir-fry for another 30seconds. Pour in the stock and add fish sauce to taste. Bring to boil. Meanwhile, soak your rice noodles and chop up your vegetables. Stir fry tofu or meat. Place noodles and vegetable all in a shallow soup bowl. Let the soup boil for 5 min, add sugar and coconut cream. Boil for another 1 minute. Take off the heat and stir in lime juice. Add more fish sauce if needed. Pour over noodles and vegetable in your bowl. Enjoy.

TIP: You can buy galangan and lemongrass in the frozen section of Indian shops. You may also use Red or Yellow Thai curry paste if you cannot find your spices. In this case use about 2 tbs of paste instead of all grated spices)

Thai noodle soup.

Vera Prazak

holistic nutritionist

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