Thai Vegetable Coconut Soup With Noodles
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The Spruce / Ali Redmond
Nutritional Guidelines (per serving) | |
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943 | Calories |
28g | Fat |
151g | Carbs |
42g | Protein |
Nutrition Facts | |
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Servings: 2 | |
Amount per serving | |
Calories | 943 |
% Daily Value* | |
Total Fat 28g | 36% |
Saturated Fat 19g | 97% |
Cholesterol 0mg | 0% |
Sodium 4179mg | 182% |
Total Carbohydrate 151g | 55% |
Dietary Fiber 28g | 98% |
Total Sugars 11g | |
Protein 42g | |
Vitamin C 152mg | 761% |
Calcium 457mg | 35% |
Iron 20mg | 109% |
Potassium 2603mg | 55% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Comforting and nutritious, this Thai vegetable coconut soup with noodles is easy to make, and great for a light dinner or warm and soothing lunch. A rich broth made with vegetable stock and coconut milk is the creamy base for vegetables like broccoli, cabbage, and carrots, as well as tofu, making this delicious soup a complete meal in itself. It's also a tasty spin on the traditional noodle soup often consumed when fighting a cold or flu, and thanks to mood-boosting lemongrass, it'll put some pep in your step to boot.
Ingredients
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8 to 10 ounces dried flat wheat or rice noodles
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4 to 6 cups vegetable stock
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1 to 2 stalks lemongrass (minced), or 1/4 cup frozen prepared lemongrass
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1 thumb-sized piece galangal or ginger (sliced into matchstick pieces)
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3 to 4 makrut lime leaves (or substitute 1/2 teaspoon lime juice)
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1 to 2 carrots (sliced)
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1 head broccoli (chopped into florets including stems)
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1 to 2 cups Chinese cabbage (bok choy), chopped into bite-size pieces
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1 1/2 can (6 3/4 ounces) coconut milk
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1 1/2 package (7 ounces) soft or firm tofu (cut into cubes)
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1/4 cup soy sauce or tamari
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Freshly cut chilies or Thai chili sauce (Nam Prik Pao), to taste, optional
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1/4 cup fresh basil (roughly chopped if leaves are large) or cilantro
Steps to Make It
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Gather ingredients.
The Spruce / Ali Redmond
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Cook the noodles according to package instructions.
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Cover and set aside to keep warm.
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Pour the stock into a soup pot and add the lemongrass (include leftover stalk pieces if using fresh), galangal, whole lime leaves, and carrots.
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Bring to a boil, then reduce heat to medium to simmer.
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Add the broccoli and cabbage and simmer until the vegetables have softened but are still bright in color, about 5 minutes.
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Reduce the heat and add the coconut milk, stirring to dissolve.
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Add the tofu, stirring gently so it doesn't fall apart.
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Add the soy sauce and stir to combine.
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If you prefer your soup spicy, add some fresh-cut chilies or 1 to 2 teaspoons chili sauce—or simply serve it on the side.
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Do a taste test, adding more soy sauce if not salty enough. If you find the soup too salty, add 1 to 2 tablespoons lime juice. If too sour for your taste, add 1 teaspoon sugar.
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Portion out the noodles into bowls.
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Pour several ladles of soup over each bowl of noodles. Sprinkle with fresh basil, and serve with chili sauce on the side, if desired.
The Spruce / Ali Redmond
Non-Vegetarian Variation
- Use chicken broth instead of the vegetable broth.
- In place of the soy sauce, use 3 tablespoons fish sauce plus 1 tablespoon soy sauce.
- Replace the tofu with shrimp or chicken.