February 12, 2007
Thai Rice Noodle & Vegetable Soup
I've had wonderful Thai Soups in restaurants and have also tried the instant Thai Kitchen Soups several times but have never tried making it from scratch at home. I was craving it this weekend and decided to give it a try. Since I didn't have a recipe, I recreated this soup from memory. It didn't taste exactly the same, but was great nonetheless, a wonderful mix of vegetables, tofu and rice noodles. I will add some more broth the next time I make it.
2 cups Rice Noodles - I used Thai Kitchen Rice Noodles
2 1/2 cups Vegetable Stock
1 tspoon ginger - grated
1 tspoon garlic - grated
4-5 green onions - chopped
1 tspoon lemon zest
2/3 tspoon brown sugar
1 1/2 tbspoon light soy sauce
1/2 tspoon red chilli powder
1/4 tspoon black bean sauce
1 broccoli crown - chopped thinly
8-10 portabella mushroom - chopped thinly
1/2 cup baby carrots - chopped thinly
1/2 package extra firm tofu, cut into small cubes
1 tbspoon oil
Salt to taste
1 tspoon lemon juice
lemon wedge & chopped cilantro to garnish
Take a thick wide bottomed pan. Heat oil and add ginger and garlic. Once they start sputtering add the vegetables - spring onions, carrots, mushrooms and broccoli. Saute for a couple of minutes, add soy sauce, sugar, chilli powder, lemon zest and stir it well.
Add the vegetable stock and let it cook for 7-8 minutes on medium low heat or till the vegetables are semi-cooked.
Then add rice noodles to the broth and cook for 2-3 minutes till the noodles are cooked.
Squeeze fresh lemon juice, garnish with lemon wedge and cilantro and serve.
This is my entry for Vegetable Love at Fatfree Vegan Kitchen - a healthy way to celebrate Valentine's Day. :)