THAI COCONUT & VEG BROTH
Get a taste of Thai with this quick and easy noodle soup cooked all in one pan
Provided by Good Food team
Categories Dinner, Main course, Soup
Time 25m
Number Of Ingredients 13
Steps:
- Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
- Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.
Nutrition Facts : Calories 338 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.19 milligram of sodium
THAI-INSPIRED VEGETABLE BROTH
Provided by Jodene Jordan
Categories Light meals Jamie Magazine Vegetables Gorgeous Winter Soups Asian Mains
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Peel and crush the garlic, then peel and roughly chop the ginger. Trim the greens, finely shredding the cabbage, if using. Trim and finely slice the spring onions and chilli. Pick the herbs.
- Bash the lemongrass on a chopping board with a rolling pin until it breaks open, then add to a large saucepan along with the garlic, ginger and star anise.
- Place the pan over a high heat, then pour in the vegetable stock. Bring it just to the boil, then turn down very low and gently simmer for 30 minutes.
- A couple of minutes before it's cooked, throw in your Asian veggies and gently cook until they are wilted but still crunchy.
- Serve the broth in deep bowls seasoned with fish sauce (if using) and soy sauce, sprinkle with the herbs, cress, spring onion and chilli, then serve with wedges of lime.
Nutrition Facts : Calories 54 calories, Fat 1.4 g fat, SaturatedFat 0.1 g saturated fat, Protein 5.6 g protein, Carbohydrate 5.2 g carbohydrate, Sugar 3.6 g sugar, Sodium 0.5 g salt, Fiber 1.6 g fibre
NOODLE BROTH WITH THAI FLAVOURS
A spicy, nourishing soup packed full of vegetables and Asian flavours - rice noodles help keep the fat and calories low
Provided by Xanthe Clay
Categories Lunch, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Bring the stock to a simmer in a large pan. Add the lemongrass, lime leaf or zest, ginger, fish sauce and as much chilli as you like. Simmer for 20 mins. Add the cabbage and simmer for another 30 mins until it is very soft. Add the carrots and beans, and simmer for 3 mins. Top up with more boiling water if necessary.
- Put the rice noodles in a bowl and pour over the boiling broth. Serve with a wedge of lime to squeeze over.
Nutrition Facts : Calories 206 calories, Fat 3 grams fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 2.4 milligram of sodium
ONE POT THAI-STYLE RICE NOODLES
Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.
Provided by Kniterly
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
- Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
- Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.
Nutrition Facts : Calories 586.8 calories, Carbohydrate 104.9 g, Cholesterol 29.6 mg, Fat 9.2 g, Fiber 3.9 g, Protein 17.4 g, SaturatedFat 1.4 g, Sodium 2736.3 mg, Sugar 3.6 g
SIMPLE THAI-INSPIRED VEGETABLE SOUP
This is a sweet, mildly spicy, mildly sour Asian-inspired vegetable soup. I came up with the broth when I was sick and craved (but couldn't get) my favorite Tom Yum soup; the broth turned out to be exactly what I wanted, and I thought it would be wonderful as a vegetable soup base as well. You can use any vegetables you like; these were what I had on hand. All of the seasoning amounts can be modified to suit the chef's personal taste as well; I can't eat much spice these days (alas), so my version is heavier on the sweet. You can also use vegetable stock in place of the chicken to make a vegetarian soup.
Provided by heimoran
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.).
- Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.
- Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.
Nutrition Facts : Calories 209.6, Fat 3.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 611.4, Carbohydrate 34.9, Fiber 9.8, Sugar 12, Protein 11.3
THAI FRAGRANT VEGETABLE SOUP
Make and share this Thai Fragrant Vegetable Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a deep saucepan, heat garlic in oil until fragrant; add broth, soy sauce, fish sauce, cabbage, carrots, celery, mushrooms, lemongrass, and chilies.
- Bring mixture to a boil; then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
- Adjust seasonings for soy sauce, and fish sauce; then add lime juice and basil; serve.
- Note: As an option you may also add cooked chicken, cooked beef or pork, or raw shrimp to this soup at the end of cooking; for shrimp, just allow enough time for them to turn opaque and curl tight; for meat, just heat through.
THAI-STYLE FISH BROTH WITH GREENS
A ramen-style noodle soup with sustainable pollock, prawns and healthy vegetables - a low-fat, low-calorie bowl
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Cook the noodles following pack instructions. Refresh in cold water and drain well.
- Put the stock in a large saucepan and stir in the curry paste, lime leaves, fish sauce and 250ml cold water. Bring to a simmer and cook for 5 mins.
- Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.
- Stir in the noodles, prawns and pak choi, and simmer for 2-3 mins or until the fish and prawns are just cooked. Serve in bowls scattered with coriander.
Nutrition Facts : Calories 330 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.9 milligram of sodium
More about "thai inspired vegetable broth recipes"
EASY TOM KHA SOUP (VEGETARIAN THAI COCONUT SOUP)
From asassyspoon.com
Ratings 320Calories 644 per servingCategory Dinner, Lunch
- In a dutch oven or large pot, heat olive oil over medium high heat. Add onion, garlic and mushrooms. Sauté for 3-5 minutes.
- Add carrots, soy sauce, ginger, sugar, cayenne pepper, salt, pepper, lemon zest, vegetable stock and coconut milk. Bring to a boil then simmer for 15-20 minutes. Taste and adjust seasonings as needed.
SIMPLE THAI BROTH (OH-SO-SOOTHING-&-DELICIOUS)
From thenourishinggourmet.com
Reviews 18Total Time 15 minsServings 6
THAI SOUP RECIPES - BBC FOOD
From bbc.co.uk
THAI VERMICELLI NOODLE SOUP - WORLD OF VEGAN
From worldofvegan.com
EASY ASIAN VEGETABLE BROTH - GASTROPLANT
From gastroplant.com
THAI-STYLE FISH BROTH WITH GREENS RECIPE | RECIPES.NET
From recipes.net
VEGETABLE THAI BROTH WITH CRISPY NOODLES - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
AROMATIC VEGETARIAN PHO RECIPE - TASTING TABLE
From tastingtable.com
VEGAN TOM KHA SOUP (THAI INSPIRED) - ZARDYPLANTS
From zardyplants.com
THAI INFUSED VEGETABLE BROTHS – RECIPE OF THE WEEK
From rebootwithjoe.com
THAI GREEN CURRY-INSPIRED VEGETABLE SOUP - EATINGWELL
From eatingwell.com
THE BEST VEGETABLE BROTH - INSPIRED TASTE
From inspiredtaste.net
EASY HOT POT RECIPE (HOMEMADE HOT POT BROTH!)
From foodiecrush.com
THAI INSPIRED GREEN CURRY TOFU - JO COOKS
From jocooks.com
THAI VEGETABLE STIR-FRY RECIPE WITH GINGER AND LIME - THE …
From thespruceeats.com
THAI-STYLE MEATBALLS IN A NOODLE AND VEGETABLE BROTH RECIPE
From realfood.tesco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love