Thai Vegetable Noodle Soup

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 Makes 6 cups

Preparation Time: 20 minutes Ready In: 25 minutes 

INGREDIENTS: 

1⁄2 cup thinly sliced scallions (green onions) 

2 tablespoons Thai Spice Blend**  (Or Thai Curry paste!)

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 1⁄8 teaspoon sea salt 

4 to 6 fresh basil leaves, torn into pieces 

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. 

By Darshana Thacker Wendel 

1 In a large saucepan combine scallions, Thai Spice Blend, and 1⁄4 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 Spice Blend 

INGREDIENTS

 

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon ground ginger

1 tablespoon paprika

1 tablespoon dried basil

2 teaspoons dried lemon zest

2 teaspoons dried lemongrass or lemon zest

½ teaspoon ground coriander

⅛ teaspoon cayenne pepper

⅛ teaspoon ground white or black pepper

In a blender or spice grinder combine all ingredients. Blend to a fine powder. Transfer to an airtight container and store in a cool, dry place up to 6 months.