Food · Vegan Food · Vegetarian Culture · Vegetarian Food

Thai Inspired Noodle Soup

I don’t usually use this space to talk recipes, that’s Instagrams domain. But, occasionally I make something so epic, so full of flavour and awesomeness that I need to blog about it, to spread the word and attempt to get everyone involved in the veggie food revolution! Last nights dinner encompasses all of the above andΒ considering it was a dish, made merely on a whim, using the very few ingredients I had in the fridge (thank god for pantry staples!) it was a resounding success.

My Thai Inspired Noodle Soup brought together a mixture of Asian flavours, different textures and was the perfect accessory for a chilly Newcastle night. It was spicy, healthy and oh so simple. If you fancy giving it a go, the ingredients and instructions are below πŸ™‚


What You’ll Need:

1 large brown onion, 1 bunch of bok choy, 1/2 a pack of baby corn, 1/2 cup of frozen peas, 1/2 a green capsicum, 1/2 a zucchini, 2 large handfuls of green beans, 1/2 of a veggie stock cube, a pint of boiling water, a tin of light coconut milk, 200g of straight to wok noodles.

For The Thai Inspired Seasoning

2 tablespoons of soya sauce, 2 tablespoons of dried chilli flakes, 1 tablespoon of dried coriander, 1 tablespoon of Gourmet Garden lemongrass, 1 tablespoon of ginger, 1 tablespoon of basil, 1 tablespoon of cumin, 1 tablespoon of kafir lime paste, and a pinch of salt and pepper. I also added a few drops of green pepper hot sauce, I like things spicy!

What You’ll Need to do:

Chop up the veggies in to bite sized chunks. Add the onion, stalks of the bok choy (save the leaves for later) and the stock cube in to a hot pan and sweat down for about 10 minutes. Once softened add the seasoning and mix through. Then add the boiling water and pop the lid on the pan. Let it simmer for 5 minutes, then add the bok choy leaves and other veggies. Give it a good stir and a good sniff, it should be smelling awesome by now. Gently pour in the coconut milk, do it bit by bit to ensure you achieve the right consistency.

The veggies will need about 15 minutes or so to cook through, during this time the Thai flavour will continue to develop. Keep tasting to ensure the flavour suits your palette, add more spice if you prefer, or more coconut milk if you like it milder.

Add in the noodles, mix the whole thing through and leave for about 2 more minutes.

Additionally, if I would of had the juice of a lime, a few cloves of garlic and a green chilli pepper these too would have gone in to the soup. If you do have these ingredients to hand, I highly suggest you use them

Serve in a big bowl with chop sticks (I love chop sticks) and a spoon for the broth. This should easily feed two hungry veggies. For more veggie friendly recipes please check out Without_Cruelty on Instagram and Twitter✌❀




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