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4.86
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34
votes
10 Minute Thai Noodle Soup
All the light and fragrant flavours of Thai cuisine in a comforting bowl of noodles with slightly spicy broth.
Prep Time
2
minutes
mins
Cook Time
8
minutes
mins
Total Time
10
minutes
mins
Diet:
Low Fat,
Vegan
Allergen:
Gluten, Sesame, Soya
Servings:
2
people
Calories:
250
kcal
Author:
Dannii Martin
Ingredients
0.5
tablespoon
Sesame oil
160
g
Marinated Tofu Pieces
4
Shallots
diced
2
Garlic clove
crushed
1
tablespoon
Fresh ginger
grated
2
head
Pak choi (bok choy)
chopped
6
Shiitake mushrooms
sliced
750
ml
Vegetable stock
0.5
teaspoon
Red chilli flakes
70
g
Brown rice noodles
2
Spring onion (Scallion)
sliced
UK Metric Measures
-
US Customary Measures
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
If you want to make this more of a noodle dish and less soupy, then use less broth.
Feel free to adjust the amount of chilli used or leave it out completely if you don't like spicy food.
This is a great fridge raid meal, so use any quick cook vegetables that you have.
You can use tofu, king prawns or cooked shredded chicken in this dish.
Try using rice noodles or udon.
Add a sprinkling of fresh coriander (cilantro) before serving.
a squeeze of lime juice before serving really freshens the whole dish up.
Nutrition
Serving:
1
portion
|
Calories:
250
kcal
|
Carbohydrates:
44
g
|
Protein:
13
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
1539
mg
|
Potassium:
363
mg
|
Fiber:
6
g
|
Sugar:
10
g
|
Vitamin A:
1692
IU
|
Vitamin C:
13
mg
|
Calcium:
147
mg
|
Iron:
2
mg