Thai Rice Noodle Soup
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 oz. thin rice noodles1 tbsp. vegetable oil1/2 onion, chopped6 cups beef broth(or 6 cups water, 4 bouillon cubes)1/2 cup carrot, chopped1/4 tsp. ground ginger1/4 tsp. ground cinnamon1 tbsp. garlic powder1/2 tsp. black pepper1/4 tsp. chili oil (optional)1 1/2 tbsp fish sauce1 green onion, thinly sliced2 tsp. lime juice1/2 tsp. sesame oil1 cup bean sprouts
In a large bowl, soak the rice noodles in hot water. Prepare your ingredients. Chop the onion, carrot, green onion, and rinse the bean sprouts.
Heat vegetable oil in a large pot. Saute onion until browned, about 5 minutes. Add broth, carrot, ginger, cinnamon, garlic, pepper, and chili oil to the pot and bring to a boil.
Reduce heat to medium-low and simmer for 15-20 minutes, until carrot is softened. Stir in the fish sauce, green onion, lime juice, sesame oil, and bean sprouts and heat through.
Drain the rice noodles and rinse with cold water. Cut into small pieces, about 3 inches long.
To serve, place 1/4 of the noodles in a bowl and ladle 1/4 of the soup over the noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user HARV47.
Heat vegetable oil in a large pot. Saute onion until browned, about 5 minutes. Add broth, carrot, ginger, cinnamon, garlic, pepper, and chili oil to the pot and bring to a boil.
Reduce heat to medium-low and simmer for 15-20 minutes, until carrot is softened. Stir in the fish sauce, green onion, lime juice, sesame oil, and bean sprouts and heat through.
Drain the rice noodles and rinse with cold water. Cut into small pieces, about 3 inches long.
To serve, place 1/4 of the noodles in a bowl and ladle 1/4 of the soup over the noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user HARV47.
Nutritional Info Amount Per Serving
- Calories: 178.0
- Total Fat: 4.7 g
- Cholesterol: 0.1 mg
- Sodium: 1,402.1 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 1.8 g
- Protein: 2.7 g
Member Reviews
-
TANYA52185
The recipe is absolutely, fantastic! At first I was very skeptical. I didn't feel like cooking, nor wasting bean sprouts left over from making spring rolls (the grocer sells so much in a bag).
On a scale of 1 to 10, I give it a 9. No meat was perfect b/c it would of made my sons fever skyrocket - 1/23/13
-
SPARK_IT_UP
used 1800 ml of broth instead of 1500 ml Superstore generic low-sodium beef broth - yum and knowing hubby likes it spicy ;) doubled all the spices
substituted fresh garlic - 4 small cloves, crushedinstead of powder
Shall rate it once I add the
Haven't added final ingred's yet - shall rate L8R - 9/20/09