10 Minute Thai Noodle Soup
User Reviews
5
-
Prep Time
2 mins
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Cook Time
8 mins
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Total Time
10 mins
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Servings
2 people
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Calories
250 kcal
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Course
Main Course
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Cuisine
Thai
10 Minute Thai Noodle Soup
Description
This Thai noodle soup starts by gently cooking sesame oil with diced shallots, crushed garlic, and grated fresh ginger to build a fragrant base. Marinated tofu pieces, chopped pak choi, and sliced shiitake mushrooms are added and quickly cooked, preserving their texture and freshness.
Vegetable stock and brown rice noodles are poured in, simmering just long enough to tenderize the noodles and meld flavors. The soup is served garnished with sliced spring onions and optional red chili flakes for added heat.
Versatile in nature, this dish can adapt to different proteins or noodles, and adjust broth quantity for a more or less soupy result. Fresh herbs like coriander or a squeeze of lime can refresh the flavor before serving, making it a practical and flexible meal option.
Notes advise reducing broth for a noodle-forward dish, adjusting chili to taste, substituting vegetables, or proteins like king prawns or cooked shredded chicken. A lime squeeze brightens the final bowl as desired.
Ingredients
- 0.5 tablespoon sesame oil
- 160 g tofu marinated pieces
- 4 shallot diced
- 2 garlic crushed, clove
- 1 tablespoon ginger grated, fresh
- 2 head pak choi chopped, aka bok choy
- 6 shiitake mushrooms sliced
- 750 ml vegetable stock
- 0.5 teaspoon red chili flakes
- 70 g brown rice noodles
- 2 spring onion sliced, aka scallion
Instructions
- Put a 0.5 tablespoon Sesame oil in a pan and add 4 Shallots, 2 Garlic clove and 1 tablespoon Fresh ginger. Gently cook for 2 minutes.
- Add 160 g Marinated Tofu Pieces, 2 head Pak choi (bok choy) and 6 Shiitake mushrooms. Cook for 2 minutes.
- Add 750 ml Vegetable stock and 70 g Brown rice noodles to the pan and simmer for 4 minutes.
- Serve and sprinkle 2 Spring onion (Scallion) and 0.5 teaspoon Red chilli flakes (optional) on top.
Notes
- Adjust broth volume to make the dish more or less soupy according to preference.
- Modify or omit chili flakes to control the spice level.
- Use any quick-cook vegetables available to adapt the recipe as a fridge raid meal.
- Substitute tofu with king prawns or cooked shredded chicken for protein variety.
- Add a squeeze of lime juice or fresh coriander before serving to enhance freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 250kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 1539mg | 64% |
| Potassium | 363mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1692IU | 34% |
| Vitamin C | 13mg | 14% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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