15-Minute Thai Vegetable Noodle Soup
Categories / Main Dish / Vegan Recipes / Soup Inspired Recipes
Comforting and fresh in equal measure, this soup only takes 15 minutes to rustle up, but tastes so complex thanks to the layers of spices and aromatics in Amy’s Thai Coconut Soup (so whoever you’re cooking for will assume it’s taken much longer).
Anna Shepherd
Anna Shepherd is a self-taught cook, recipe developer and food stylist. She has written hundreds of go-to vegetable recipes for cookbooks and food brands, and her debut cookbook, Love Vegetables, celebrates how dynamic and exciting roots, brassicas and edible leaves can be. Keep up with her latest vegetable recipes @annashepherdfood
https://www.annashepherdfood.com
Directions
- Place the noodles in a heat-proof bowl then pour over boiling water to cover. Leave for 10 minutes until the noodles are completely tender, then drain and transfer to a bowl of iced water.
- Meanwhile, mix the sesame oil and juice from half the lime in a bowl. Add the carrots and mix well. Slice the other half of the lime into wedges and set aside.
- Empty the cans of soup into a saucepan and bring to a simmer.
- Drain the noodles and arrange half in the bottom of a wide bowl. Place half the sugar snap peas, pepper and carrots on top of the noodles. Fill the bowl up with half of the hot soup and garnish with some of the herbs, cashews and a couple of wedges of lime. Repeat in another bowl with the remaining ingredients and serve immediately.
Pro tip
Any fresh vegetables or soft aromatic herbs can be added to this soup to make it your own; try finely sliced Brussels sprouts in the winter months or sliced asparagus spears in the spring.