Thai Noodle Soup

This is a very easy soup that anyone can make. Crisp tender vegetables, silky Thai noodles and a flavorful vegetable broth for the basis for this recipe. Pair it with some egg rolls or pot stickers and you'll have yourself a satisfying lunch or dinner.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• 2 T olive oil
• 1 T butter
• 2 cups of shredded cabbage
• 2 stalks of celery chopped
• 2 carrots julienned
• 4 green onions finely chopped
• 2 T peeled and chopped fresh ginger
• 2 T soy sauce
• 1 T garlic chili paste (available in the Asian section of your grocery store)
• 1 T brown sugar
• 4 cups of vegetable stock (or chicken stock if you prefer)
• 1 3 oz package of chicken flavor Ramen noodles
• Salt and pepper to taste

In a large pot over medium high heat, add the olive oil and butter. Once the oil and butter mixture is hot, add the cabbage, celery, carrots and green onions. Stirring frequently, lightly saute (sweat) the vegetables for 5 to 7 minutes. Do not let the vegetables get too soft.

Next, add the ginger, soy sauce, garlic chili paste and brown sugar to the soup. Stir until evenly distributed.

Once everything is evenly distributed, add the vegetable stock. When the soup starts to simmer, reduce the heat to medium low. Add 1/2 of the flavor packet included with the Ramen noodles.

Break the Ramen noodle cake into quarters and add it to the soup.

As the noodles cook, use a spoon or spatula to break apart the noodle cake pieces. Continue to simmer the soup until the noodles are just tender. Be careful not to over cook the noodles.

Once the noodles are tender, season the soup with salt and pepper. Be careful when seasoning this soup with the salt. The garlic chili paste and the half of flavor packet we already added contain a fair amount of salt.

Enjoy!

I welcome your comments. Click here to add your thoughts.