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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 (11)

(5 from 6 votes)
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Allyson3 weeks 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 Grant3 weeks 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.

Sal3 weeks ago
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Is the “basil” in the recipe Thai basil? It is not specified.

Arlette Willis4 weeks ago
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This Soup is absolutely delectable in comfort & flavor!!!

Diana Morneault4 weeks ago
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Looks yummy

Hailie4 weeks 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 Sibilla4 weeks ago
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Where do I get thai spices?

LauraLee Capelo4 weeks ago
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If you click on the name it takes you to the recipe to make it

June Anderson2 months 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!

Sara4 months 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 Duke5 months 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

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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