Thailand has arrived in your kitchen when you make Thai Ginger Vegetable Noodle Soup! Our vegetarian 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!
Vegetable Noodle Soup Recipe
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 this Thai noodle soup recipe. 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!
What is fresh ginger?
Not familiar with 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. When selecting a piece of ginger, look for firm roots with “fingers” that feel heavy for their size. 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. Ginger adds zest to your recipe along with a spicy heat and releases mouth-watering aromatics while cooking. Trust me, you are going to love the “Swirls of Flavor” that will fill your home!
Although the flavor of fresh ginger and ground ginger can be very different…. if you must… you can substitute 1/4 tsp 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!
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 and is the freshest ginger available. It has it’s leaves and stalk still attached and tastes much milder than the more mature ginger we are used to using. Baby ginger is a very rare sight, and also quite pricey, and 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.
Homemade Soup Recipes
On days like these when the real feel factor is -17 degrees (yes, that’s a negative sign in front of the 17!) here in Jersey, the only thing I want to eat is a simmering hot bowl of homemade soup. How about you?
Quinoa Lentil Broth Bowl is an easy recipe for a hearty bowl of soup filled with lentils, quinoa, carrots, kale and a hint of lemon in a light tomato broth. Switch out the chicken broth for vegetable broth, top with an egg and have a perfect Meatless Monday dinner!
The fresh clean flavors of garlic, fresh ginger and lime and the buttery creaminess of chunks of avocados come together to create Avocado Lime Chicken Soup, a new comfort soup favorite!
Need a bowl of homemade soup asap? Ready in a matter of minutes, Instant Pot Curried Cauliflower Soup is amazingly rich and silky, packed with fresh veggies and great flavor. You won’t believe that there’s no cream or cheese in it!
Or prefer to come home to your soup all cooked and ready? Slow Cooker Mushroom Barley Soup is bursting with tender mushrooms, carrots, celery and onions complimented by bits of barley in a perfectly seasoned broth. Let your slow cooker do the work for you!
Thailand has arrived in your kitchen when you make Thai Ginger Vegetable Noodle Soup! Our vegetarian 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!
- 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 or chicken broth, 5 1/4 cups
- 4 ounces rice noodles
- 1/4 cup chopped cilantro
- 2 Tbs. lime juice
- 2 scallions, sliced
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.
Makes 6 cups.
*Although the flavor of fresh ginger and ground ginger can be very different.... if you must... you can substitute 1/4 tsp 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!