Thai Wheat Noodle Soup
Ingredients
- 1 teaspoon toasted sesame oil
- 1 clove garlic minced
- 1/2 cup baby bok choy
- 1/4 cup bell peppers sliced
- 1 teaspoon soy sauce or tamari use tamari for GF version
- 2 cups Vegetable Stock
- 2 ounces Thai Wheat Noodles
- 1/2 cup coconut milk
- 2 Thai basil sliced
- 1 lime juiced
- Sriracha to taste
Method
- Step 1: Add sesame oil to a small soup pot. Heat over medium heat.
- Step 2: Add the garlic and sauté for 1 minute. Then add in the bell pepper strips and the bok choy and sauté for an additional 4 minutes until the vegetables begin to brown.
- Step 3: Add in the vegetable stock and soy sauce and bring to a boil.
- Step 4: Drop the noodles into the boiling stock and cook noodles according to package instructions (mine took just a few minutes).
- Step 5: Reduce heat to a low simmer. Add in the coconut milk.
- Step 6: Top the soup up with fresh lime juice and stir in the Thai basil and serve!
Nutrition
Calories529kcalCarbohydrates64gProtein13gFat29gSaturated Fat22gPolyunsaturated Fat2gMonounsaturated Fat3gSodium1979mgPotassium532mgFiber4gSugar8gVitamin A7507IUVitamin C123mgCalcium205mgIron7mg
Notes
Expert Tips
- Add in your favorite protein for a heartier meal! Grilled chicken, crispy tofu, or cooked shrimp are all great additions to this dish.
- I like to sauté the garlic and vegetables first before adding the broth, but you can boil them all together in the pot if you prefer.
- Serve this soup with tasty Trader Joe's Spring Rolls in the air fryer or Trader Joe's copycat Greek chickpeas for added protein!