Thai Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 389.0
  • Total Fat: 14.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 419.3 mg
  • Total Carbs: 54.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 17.3 g

View full nutritional breakdown of Thai Vegetable Soup calories by ingredient


Introduction

Light, fresh tasting soup soup with mung bean noodles and tofu. You can mix in any fresh veggies you want. I listed carrots, tomato, green beans, and bok choy, but I've also used lettuce, broccoli, spinach, radishes, mushrooms, and many other veggies. Light, fresh tasting soup soup with mung bean noodles and tofu. You can mix in any fresh veggies you want. I listed carrots, tomato, green beans, and bok choy, but I've also used lettuce, broccoli, spinach, radishes, mushrooms, and many other veggies.
Number of Servings: 1

Ingredients

    Chinese Noodles, cellophane or long rice (mung beans)
    Jalapeno Peppers
    Bok Choy, baby
    Tofu, extra firm,
    Lime Juice, 1 wedge
    Soy Sauce, 1 tsp
    Shallots, 2 tbsp chopped
    Extra Virgin Olive Oil
    Garlic, 1 tsp
    Carrots, 1/2 stick
    Tomato, 3 large slices
    Green beans, .5 cup

Tips

Have everything cut and prepared before you start cooking - you want to cook this meal as briefly as possible.


Directions

Sauce shallots, garlic in olive oil in a wok.
Add 2 cups of water per serving.
Add jalapeno first, to give them time to spice up the broth
Add tofu and season broth to taste with soy sauce and lime juice
Add mung bean noodles.
Add vegetables in the order they will take to cook (e.g. add carrots first, broccoli, tomato and greens last). Barely cook them - you want the meal to taste fresh, crunchy, and light.

Serving Size: Makes 1 serving. Usually prepare the recipe x 4