Thai Vegetable Noodle Soup

Adapted from this page

 

INGREDIENTS:

 

1⁄2 cup thinly sliced scallions or an onion chopped

2 tablespoons Thai Curry paste OR 1/4 Thai Curry coconut from a jar (costco0

6 cups stock 

1 can french green beans 

1 cup thinly sliced carrots ( I used the food processor)

4 oz. dry noodles (I used bow tie noodles)

1 cup snow peas, halved 

1 cup chopped broccoli  

2 stocks Bok choy, cut into 1-inch pieces  OR Kale ( I used the food processor)

1 cup unsweetened, unflavored plant milk 

3 tablespoons lime juice 

1 teaspoon salt 

Optional: 4 to 6 fresh basil leaves, torn into pieces 

 

Instructions:

 In a large saucepan combine scallions, Thai paste, 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 or Kale; 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 Noodle Soup

From this website

 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.

Thai Sweet Chile Sauce

Author: Brand New Vegan

Ingredients

    1/4 cup Rice Vinegar

    1/4 cup Hot Water

    1/4 cup Sugar

    2-3 cloves Garlic (minced)

    1 tsp Chili Garlic Sauce (or Thai curry sauce?)

    1/2 tsp Red Pepper Flakes

    1/4 tsp Ground Ginger

    1 Tbs Ketchup

    1 Tbs Corn Starch

    1 Tbs Water

Instructions

    Heat the water and vinegar in a small pan

    Whisk in the sugar and stir until it dissolves

    Add the garlic and garlic sauce and continue stirring

    Add the red pepper flakes and ginger and stir some more

    Take a taste – I like to add the Ketchup to mine as I like the tomato flavor (and color, Sriracha would work too)

    Mix the cold water and corn starch and whisk it into the sauce – it will thicken quickly

Sauces for Asian dishes

Sauce for Asian dishes

Ingredients

    1/2 cup peanut butter natural, unsweetened

    2 tablespoons low sodium soy sauce

    1 tablespoon rice vinegar

    2 tablespoons brown sugar

    2 teaspoons chili garlic sauce more or less to taste

    1 tablespoon fresh lime juice

    3 garlic cloves pressed or grated

    1 tablespoon ginger root grated

    2-4 tablespoons warm water

Instructions

    Combine all ingredients except water.  Whisk to fully combine.

    Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing. 

Thai Curry Salad

Thai Curry Salad

    Author: Monkey and Me Kitchen Adventures 

Ingredients

    1 large head Romaine lettuce, chopped

    1 cup purple cabbage, shredded

    1 cup carrots, matchsticks or ribbons

    2 mini cucumbers, chopped

    ¼ cup red onion, thin strips

    1 – 15.5 oz. can chickpeas, drained and rinsed

    ¼ cup chopped peanuts

Dressing Ingredients:

    1 Tablespoon red curry paste *

    1 Tablespoon + 1 teaspoon lime juice

    1 teaspoon tahini

    1 Tablespoon reduced sodium tamari * (see notes)

    2 teaspoons organic maple syrup

    1 Tablespoon miso *

    1 Tablespoon water

Optional Toppings

    Chopped peanuts

    Matchstick carrots

    Chopped cilantro

    Avocado slices

    Toasted Sesame Seeds

Instructions

    Add all the dressing ingredients into a bowl and whisk until well combined or place into a high-speed blender, process for 30 seconds. Taste test the dressing and add seasonings to achieve the desired flavor.  Set aside.

    To serve, place the chopped Romaine, sliced purple cabbage, matchstick carrots, thin strips of red onion, and chopped peanuts in a large bowl, toss to evenly distribute. Drizzle with half the salad dressing, toss lightly, then place on a salad serving platter. Top with chopped peanuts, sliced avocados, cilantro, and matchstick carrots, then drizzle with the remaining salad dressing (as needed) and a light sprinkle of toasted sesame seeds. Serve and Enjoy.

Thai Peanut Coconut Curry Chickpeas

Thai Peanut Coconut Curry Chickpeas.

•3 Cloves Garlic.

•½ Red, Green, and Yellow Bell Pepper.

•1 large carrot, thinly sliced.

•3 Sprigs of Thyme.

• 1 Chopped White Onion.

•2 Stalks Green onions, diced.

• 1Can Coconut Milk (HIGH in fat! try low fat)

•2 Tablespoons Organic Satay Sauce. (Wegman’s Thai Peanut sauce)

•2 Tablespoons Curry Powder.

•1 Tablespoons Natural Peanut Butter.

•½Teaspoon Ginger salt.

·      1 clove garlic

·      1 tbsp oregano

·      2 teas cumin

•½Teaspoon Smoked Paprika.

•½Teaspoon Dry Parsley Flakes.

•2 Cans Chickpeas.

Method: On Medium heat into a Cast Iron or Nonstick Pan.

• Burn Curry Powder for about 5 mins.

• Add Other Dry Spices to Pan and Combine well.

•Add Chopped White Onion, Carrot, Scotch Bonnet Pepper, Thyme, And Garlic along with the Coconut Milk, and Peanut Butter Satay Sauce, (Peanut sauce) stir and little it simmer for about 10 minutes before adding Chickpeas.

• Stir, cover and turn the stove down to low and let it simmer for 5 minutes.

•Remove Cover and add.

Bell Peppers And Green Onions Stirring well, cover and let it cook for another 5 minutes and you're done.

East Thai Noodles

Ingredients

8 ounces brown rice noodles or other whole-grain noodles

3 tablespoons low-sodium soy sauce, or to taste

2 tablespoons brown rice syrup or maple syrup

2 tablespoons fresh lime juice (from 1 to 2 limes)

4 cloves garlic, minced

1 (12-ounce) package frozen Asian-style vegetables (about 3 cups)

1 cup mung bean sprouts

2 green onions, white and light green parts chopped

3 tablespoons chopped, roasted, unsalted peanuts

¼ cup chopped fresh cilantro

1 lime, cut into wedges

Instructions

Cook the noodles according to the package instructions. Drain and set aside.

Meanwhile in a large saucepan, combine the soy sauce, brown rice syrup, lime juice, garlic, and ¼ cup water. Bring to a boil over medium heat. Stir in the Asian mixed vegetables and cook until crisp-tender, about 5 minutes.

Add the cooked noodles and mung bean sprouts and toss to coat. Cook until heated through, about 2 minutes.

Garnish the noodles with the green onions, chopped peanuts, cilantro, and lime wedges. Serve.