Best Flexible Thai Soup Recipes

THAI GREEN CURRY NOODLE SOUP (2 WAYS!)

Thai Green Curry Noodle Soup (2 Ways!) image

A fast, easy, and comforting soup with Thai flavors, rice noodles, and your protein of choice - tofu for the plant-based folk, chicken for the meat-eaters.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 19

Ingredients

2 teaspoons canola oil or vegetable oil
1/2 cup thinly sliced shallots (from 1-2 medium shallots)
1 tablespoon minced fresh ginger (from about 1 thumb-sized piece)
2 tablespoons Thai green curry paste (I use Thai Kitchen brand which is vegan)
1/4 teaspoon ground turmeric (optional; I just like it for color)
4 cups low-sodium vegetable broth
1 14-ounce can coconut milk
1 tablespoon soy sauce or Tamari
1 tablespoon brown sugar
1/2 teaspoon kosher salt + more to taste
2 tablespoons fresh lime juice (from approx. 1 medium lime)
4 ounces thin rice noodles (prepped according to package instructions*)
1/2 cup shredded cooked chicken (I use chicken from a grocery-store rotisserie chicken PER BOWL)
-or-
1/2 cup diced baked tofu or extra-firm tofu (I use savory seasoned baked tofu PER BOWL)
1 bunch scallions (sliced)
1/4 cup cilantro
Lime wedges
Sriracha sauce (to taste)

Steps:

Set a medium pot over low heat. Add the oil. When hot, add the shallots and ginger. Cook, stirring frequently, until softened, about 5 minutes.
Add the green curry paste and turmeric (if using). Cook, stirring constantly, for one minute.
Add the vegetable broth, coconut milk, Tamari or soy sauce, brown sugar, and 1/2 teaspoon kosher salt.
Increase heat to medium and bring to a simmer. Reduce heat and simmer, uncovered, for 5 minutes.
Meanwhile, chop/shred your toppings and prepare the rice noodles according to package instructions.
Right before serving, stir lime juice into broth. Taste and add more salt if you like.
To serve, divide the noodles between four bowls. Add protein - chicken or tofu - to each bowl. Ladle the broth over the top. Scatter cilantro and scallions over the top and serve with additional lime wedges and sriracha.

FLEXIBLE THAI SOUP

Flexible Thai Soup image

Make and share this Flexible Thai Soup recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 29m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 shallot, chopped
2 tablespoons chopped fresh ginger
1 clove garlic, minced
1 can vegetable broth
1 can coconut milk
1/4 cup cilantro, chopped
1 lemon, juice of
3 -5 drops chili sauce, to taste
2 tablespoons soy sauce (the original called for Thai fish sauce)
1 cup water chestnuts or 1 cup black mushrooms

Steps:

Saute shallot, garlic and ginger in a small amount of vegetable oil.
Add coconut milk and vegetable broth.
Bring to a boil.
Turn down to simmer.
Add cilantro, lemon juice, chili sauce, soy sauce (or alternative) and vegetables.
Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes.
Serve with rice.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #soups-stews #vegetables #asian #thai #vegetarian #stove-top #dietary #spicy #taste-mood #equipment #number-of-servings