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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.

Thai Spring Noodle Soup

By Darshana Thacker,

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Ingredients

  • ½ cup thinly sliced scallions (green onions)
  • 2 tablespoons Thai Spice Blend
  • 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
  • ⅛ teaspoon sea salt
  • 4 to 6 fresh basil leaves, torn into pieces

Instructions

  1. In a large saucepan combine scallions, Thai Spice Blend, and ¼ 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.
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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