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
- 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
- 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.
- To serve, divide the noodles between 4 individual bowls. Pour the broth over the ingredients and garnish with bean sprouts and cilantro.