Thai Noodle Soup is filled with fresh veggies, seasoned with fresh ginger, cilantro and lime, and finished with rice noodles for a Thai flavor experience! Homemade soup never tasted so good!
Ginger Soup Recipe
Thailand has arrived in your kitchen when you make our Thai vegetable soup!
No need to call for Thai take out tonight! In just a few minutes you can have an authentic tasting Thai Noodle Soup on your table that is guaranteed to satisfy any craving for Thai food!
Bursting with snow peas, carrots, red bell pepper and mushrooms, our vegetable noodle soup is both colorful and flavorful. Fresh ginger, cilantro and lime give it a bright flavor and rice noodles add to the heartiness of our Thai ginger soup.
Make it with vegetable broth for a true vegetarian soup or feel free to use chicken broth for a new chicken soup recipe! Either way, Thai has arrived in your kitchen!
Homemade soup never tasted so good!
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Ginger FAQ’s
What is fresh ginger?
Available year around in the produce section of your grocery store, fresh ginger is a subtropical plant that is grown for it's underground stem or nobby root, referred to as a rhizome.
How to select fresh ginger
When selecting a piece of ginger, look for firm roots with "fingers" that feel heavy for their size.
How to use fresh ginger
To use fresh ginger, you can break off a "finger" of ginger and carefully peel off the light brown skin using a vegetable peeler and then chop.
What does fresh ginger taste like?
Ginger contains peppery notes along with a hint of sweetness. Ginger adds zest to your recipe along with a spicy heat. When cooking fresh ginger, mouth-watering aromatics are released.
Can I substitute ground ginger for fresh ginger?
Although the flavor of fresh ginger and ground ginger can be very different....if you must...you can substitute 1/4 teaspoon ground ginger for the 2 Tbs. fresh grated ginger in the recipe. But I strongly urge you to use fresh ginger....you won't regret it!
What is baby ginger?
There is also such a thing as baby ginger. I actually just discovered it recently at a farmers market. It is very unusual to come across baby ginger and so I had never encountered it before. I was fascinated to hear all about it from the farmer.
Baby ginger:
- is pearl white in color
- is the freshest ginger available
- has it's leaves and stalk still attached
- has bright green leaves and stalks
- has tall and slender stalks
- tastes much milder that the more mature ginger we are used to using
- is a very rare sight
- is also quite pricey
I am so happy that I got to see it in person. From the photo above you can see that it is not as woody as the ginger in your produce department and the stalks and leaves are bright green, tall and slender.
How to make Thai ginger soup
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Heat oil in a large pot over medium-high heat. Cook ginger, garlic and kosher salt until fragrant, about 1 minute.
- Add mushrooms, snow peas, red bell pepper and carrots. Cook until just tender, 4-5 minutes, stirring occasionally.
- Add broth. Bring to a boil; reduce heat to medium-low and simmer 15 minutes.
- Stir in rice noodles and cook until tender, 5-7 minutes.
- Stir in cilantro and fresh lime juice. Serve with sliced green onions.
Swirls of Flavor Recipe Tips
- Make with chicken broth and add shredded rotisserie chicken
- Add your favorite vegetables
- Buy pre-shredded carrots
- Stir in lime zest
- Add baby corn
- For a hint of heat, stir in red curry paste
Substitutions
- Substitute chicken broth for the vegetable broth
Ingredients for Thai ginger soup
- oil
- fresh ginger
- garlic
- kosher salt
- mushrooms
- snow peas
- red bell pepper
- shredded carrots
- vegetable broth broth
- rice noodles
- chopped cilantro
- lime juice
- scallions
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Thai Noodle Soup
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Ingredients
- 1 Tbs. oil
- 2 Tbs. minced fresh ginger*
- 1 clove garlic , minced
- 1/2 tsp. kosher salt
- 4 ounces mushrooms , sliced, about 1 1/2 cups
- 2 ounces snow peas , trimmed and halved crosswise, 1 cup
- 1 red bell pepper , cut in matchsticks (2" x 1/4"), 1 1/2 cups
- 1 cup shredded carrots
- 3 cans (14.5 oz. each) vegetable broth or chicken broth, 5 1/4 cups
- 4 ounces rice noodles
- 1/4 cup chopped cilantro
- 2 Tbs. lime juice
- 2 scallions , sliced
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Instructions
- Heat oil in saucepot over medium-high heat. Cook ginger, garlic and kosher salt until fragrant, about 1 minute.
- Add mushrooms, snow peas, red bell pepper and carrots. Cook until just tender, 4-5 minutes, stirring occasionally.
- Add broth. Bring to a boil; reduce heat to medium-low and simmer 15 minutes.
- Stir in rice noodles and cook until tender, 5-7 minutes.
- Stir in cilantro and lime juice. Serve with sliced scallions.
Getting ingredients together. I see scallions. Are they in the recipe. Don't see them listed?
Absolutely fabulous recipe. I switched out two cans of chicken broth for two cans of coconut milk.
Thank you! I love the idea of subbing coconut milk for the chicken broth!