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  • Prep-time: / Ready In:
  • Makes 6 cups

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

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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Comments (29)

(4.81 from 16 votes)
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Rachel2 months ago
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Sounds great

Melanie Day4 months ago
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Delicious.

Karen4 months ago
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I don’t know what I did wrong but mine ended up looking like soggy noodles with vegetables. I even added an additional 2 cups of vegetable broth! The flavor was good but I was really looking forward to more of a soup and was disappointed.

JJ5 months ago
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The recipe is called “Thai Spring Noodle Soup” on the app. It took me a while to find it.

janet5 months ago
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how can I print this out?

Chrystalla Shakallis5 months ago
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Hi Janet
If you scroll up to the top of the page where it gives you prepping and cooking time, along that line there is an icon for printing and it allows you to print the full recipe after you supply your email address.
Good luck
Regards
Chrystalla

Laurie Holden7 months ago
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This turned out beautifully! It was delicious! We even took a bowl to our adult son who lives a few miles away and wasn’t feeling well. He said it felt good in his belly and the next morning his sore throat was gone!

Jody7 months ago
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This was absolutely delicious. I had to go for seconds!! I used coconut milk in mine.

Natasha7 months ago
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Hi I am making this tomorrow; what kind of plant-based milk do you recommend for this soup? Coconut milk?

Tina5 months ago
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Many people do not want to eat the fat in the coconut milk, one ‘hack’ that is popular if you want a coconut flavor is to use oat or soy or almond milk, and add coconut extract for flavor.

Raina M7 months ago
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You can choose whatever you want. We don’t all have the same likes and dislikes. You have to tune into yourself. It sounds like you don’t use plant mylks. I would use West Soy unfortified unsweetened soy or Trader Joe’s soymilk because it has no fillers and full fat. Or Trader Joe’s coconut milk in the can with no guar gum.

Maddie7 months ago
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Any suggestions on how to add some more protein to this? I was thinking firm tofu

Talia7 months ago
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Looks so delicious….. will do right away

Brianna8 months ago
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Amazing !

Sue Willard8 months ago
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So good!

Deborah M Barone9 months ago
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I just made this. Love it! Because I live in a smaller community, I had to make a few minor adjustments (i.e. fresh lemongrass & fresh grated lemon zest). This is on my repeat list.

Samantha Allerton10 months ago
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I just tried this and it was delicious! I only used teaspoons of spice not tablespoons…

Instead of using plant milk, I put in a couple scoops of plain/original hummus. (About 1/2 cup). It lightened up the color of the soup and tasted sooooooooo good! Highly recommend!

I also used Lomein noodles in place of the rice noodles and squeezed in some lemon juice. It was amazing! Totally making this again soon.

Rhonda Ann Ellerbe11 months ago
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Fun to make! Excellent melody of flavors with perfect heat sensation in throat. Crisp delicious, vibrant veggies. Yummy noodles. Thank you for sharing!

Allyson12 months ago
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This was a delicious recipe. I loved all of the different veggies in this soup. I would prep as many of the vegetables as you can beforehand as well as the Thai Spice Blend. This will save you some time when cooking the entire soup. The best part is that the leftovers tasted even better the next day!

Fitzi Grant12 months ago
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I didn’t have dried lemongrass or lemon rind when I was making the spice blend so I added fresh lemongrass to the soup while cooking it. It turned out really well. It took me way longer than 25 minutes prep time though. Haha.

Sal12 months ago
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Is the “basil” in the recipe Thai basil? It is not specified.

Arlette Willis1 year ago
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This Soup is absolutely delectable in comfort & flavor!!!

Diana Morneault1 year ago
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Looks yummy

Hailie1 year ago
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Loved this. Am just adjusting to plant based and this was an awesome soup on a cold night. Loved the spices. Thanks

Jess Sibilla1 year ago
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Where do I get thai spices?

LauraLee Capelo1 year ago
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If you click on the name it takes you to the recipe to make it

June Anderson1 year ago
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So good! I made it the second time with vegetables on hand and it was just as good; subbed onions for scallions, used up the baby bok choy I had on hand and used a sweet pepper instead of snow peas. The lime is not negotiable, adds a lot! I had banh pho rice noodles because that’s what I had and it was a little better with the udon noodles, they are firmer and don’t get mushy. Thank you for a great meal option!

Sara1 year ago
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This is so easy and phenomenal. We improvised on the veggies and used soba noodles because we had them. Amazing. A new favorite staple.

Margann Duke1 year ago
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This was excellent. The flavors are fresh and bright and the veggies turn out crisp-tender and delicious. I served with some cilantro and chopped peanuts to finish it off. Super satisfying!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

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