Vegetarian Thai Noodle Soup

So being half Thai that I am, I thought I would go back to my roots.  My mom is from Thailand and growing up my family would eat what I would have then called “weird” food while my friends grew up on Kraft Mac & Cheese, Stove Top, and Hamburger Helper (I begged my mom to let me eat and my friends’ houses all the time).  Little did I know as a “I just want to fit in with my friends” adolescent that my mom was introducing me to a world of delicious and healthy cuisine.  Being heavy on the vegetable side, Thai cuisine and most Asian cuisine (and no I’m not talking about the Americanized version of Asian food) is extremely healthy, chock full of vitamins and minerals, and anti-aging goodness… there is a reason Asian people age so well without help from the plastic surgeon.  Anyway – I stumbled upon this cookbook (Thanks, Joel!) after watching the corresponding documentary Forks of Over Knives.  Even if you have no desire to become a vegetarian (I’m not one), it is still an interesting documentary and it gives you something to chew.  No pun intended.  

Thai Noodle Soup
Serves 4


  • 1 medium yellow onion, peeled and julienned
  • 1 medium carrot, peeled and julienned (I bought the matchstick ones at the store)
  • 6 ounces shiitake mushrooms, stems removed
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon minced ginger
  • 2 cups bok choy, sliced
  • 4 cups of vegetable stock
  • 2 tablespoons low-sodium soy sauce (or fish sauce if you don’t care about being vegetarian)
  • Zest and juice from 1 lime
  • 1 serrano chili, stemmed and thinly sliced
  • 6 ounces of brown rice noodles, cooked according to package, drained, and kept warm (I couldn’t find brown rice noodles so I used regular rice noodles and it tasted fine)
  • 1 cup bean sprouts
  • 1/2 cup cilantro, chopped


  1. Place the onion, carrots, and mushrooms in a medium pot and saute for 7 to 8 minutes.  Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.  Add the garlic, ginger, bok choy, vegetable stock, soy sauce, lime zest and juice, and serrano chili.  Bring to a boil over high heat.  Reduce the heat to medium and simmer for 10 minutes.
  2. To serve, divide the noodles between 4 individual bowls.  Pour the broth over the ingredients and garnish with bean sprouts and cilantro.





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About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

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