Thai noodle soup

Thai food is one of my ultimate favorite cuisines. I could eat Thai food all day everyday. This Thai noodle soup is really good, easy and very tasty.

Thai noodle soup

I am lucky enough that I have an Asian market 10 minutes from where I live. Getting the Thai pastes and curries allows me to make all of the different types of Thai dishes. This Thai noodle soup is an example.

While I used different vegetables for this Thai noodle soup you can also use which ever you like best. I used mushrooms, onions and carrots but since this soup is very versatile you can use whatever.

I added noodles to make it more dense and filling. If you like to make it gluten free you can add gluten free noodles as well.

For this Thai noodle soup version I mixed red thai curry paste with tom yum paste. I love them both. You may see tom yum paste used right by itself when making Thai soups but for me mixing them both are much better.

When using lemon grass, make sure you get the meaty part that is in the center. You will have to discard the outside of it. It has taken me quite a bit of time to lean this and sometimes I have cooked with it without knowing eating the hard part and chewing what I should have discarded.

If you can’t find lemon grass you may use lime zest instead. It is not quite the same but at least it will give you some extra lime/lemon flavor.

I hope you like this soup. I have been making a few soup recipes lately and freezing half of it. It is really convenient to freeze and have for future consumption so whenever I make soups I make it an effort to do this.

I hope you like this recipe. If you get to try it let me know.

Enjoy!

Thai noodle soup

PrintPrint

Thai noodle soup

Miryam's original recipe

Yield: 4 servings

Total Time: 20-30 minutes

Ingredients:

  • 10 oz egg noodles
  • 2 quarts water
  • 3 stalk lemon grass, chopped edible part, you can use lime zest
  • 2 tbs fish sauce
  • 10 oz sliced mushrooms
  • 1 cup shredded carrots
  • 6 green onions, chopped
  • 1 cup fresh cilantro
  • 2 tsp celtic salt
  • 1 tbsp red thai curry paste
  • 3 tbsp tom yum paste
  • 3 limes, juice

Directions:

In a large 5qt dutch oven add the water, lemon grass, and fish sauce. Bring to a boil. Add the veggies, pastes, salt and noodles and cook for 8-10 minutes or until noodles are cooked through. Add the green onions, lime juice and cilantro. Mix through and cook for another minute or so. Taste the soup and adjust seasonings.

Screen Shot 2014-03-05 at 5.47.00 PM

Related Posts

9 comments

  1. This looks very good. Can you tell me where the trans fats are coming from? I’ve been brainwashed to try to eliminate trans fats, but perhaps as a registered dietitian you can help me understand if they are as bad as I’ve been told. I’m just starting on a journey of learning to cook. :)

  2. ha ha,there are no trans fats. I read wrong!!

  3. What a seriously gorgeous soup. Wish I had a bowl for dinner!

  4. WE have been craving Thai in this house! This soup looks awesome!

  5. I could eat thai food all day every day also!! It has the best flavors…and this soup is no exception!

  6. I didn’t have any tom yum paste so I just did four tbsp of red curry paste and at the end, squirted in sriracha! Very tasy!

  7. My version…turned out pretty good. No tom yum paste but looked it up and improvised by adding shrimp to the soup and extra curry paste. Used the lemongrass from my garden for the first time which was great. And added some asparagus I cut in thin diagonal slices. Very filling!

Leave a Reply

Your email address will not be published. Required fields are marked *