Paleo Thai Noodle Soup

What better meal to have on a cold winters day than a hot bowl of heart warming soup! And because I had a guest coming over who I knew was big on Thai flavours, I knew I had to make a Thai Noodle Soup for her <3 And because a like Thai food as well, I generally have most of the herbs and spices on hand to make most Thai meals 🙂

This method is the simple and quick way to make the soup using vegetables and leftover meat I had on hand, however the flavours are still complex and deliscious…

This recipe is for 2-3 people

Ingredients:

  • 1 1/4 cup Bone Broth (beef or chicken, homemade)
  • 1 1/4 cup Water
  • 1 tbsp Soy Sauce (gluten free)
  • 1 tbsp Fish Sauce (sugar free)
  • 1 tsp Garlic (heaping, granulated)
  • 1/4 tsp Ginger Powder
  • 1/4 tsp Cumin Powder
  • Salt & Pepper to Taste
  • 1/2 Onion (medium, sliced thin)
  • Fennel (sliced thin, same volume as onion)
  • Red Pepper (sliced thin, same volume as onion)
  • Mushrooms (sliced thin, same volume as onion)
  • Meat – I used leftover Pork (sliced thin, double the volume as onion)
  • Sweet Potato Starch Noodles (one bunch, cooked and drained)
  • Fresh Cilantro (for garnish)

Method:

  1. Fry the onions, fennel and peppers in some fat in a pot until they wilt.
  2. Throw in the bone broth, water, soy and fish sauce and bring to a boil.
  3. Reduce the heat to a simmer and add the mushrooms and meat.
  4. Place the cooked noodles into 2 or 3 bowls and ladle in the soup.
  5. Garnish with the cilantro and if you have it, some crispy fried garlic, lime wedges and Thai chilis.

Cooking the Sweet Potato Starch Noodles:

  1. Soak the noodles in hot water for 5 minutes to soften them up a bit.
  2. Place in boiling water until they are soft through to the center – maybe 10 minutes.
  3. Turn off the hat and let the noodles sit in the hot water for another 10 – 15 minutes. This will allow the noodles to expand and feel more like regular noodles.

paleo Thai Noodle Soup

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