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
- 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)
- Fry the onions, fennel and peppers in some fat in a pot until they wilt.
- Throw in the bone broth, water, soy and fish sauce and bring to a boil.
- Reduce the heat to a simmer and add the mushrooms and meat.
- Place the cooked noodles into 2 or 3 bowls and ladle in the soup.
- Garnish with the cilantro and if you have it, some crispy fried garlic, lime wedges and Thai chilis.
Cooking the Sweet Potato Starch Noodles:
- Soak the noodles in hot water for 5 minutes to soften them up a bit.
- Place in boiling water until they are soft through to the center – maybe 10 minutes.
- 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.