Hot and spicy with the sweet & sour notes of citrus. Light, but nourishing. Complexly flavored, but easy to prepare and cook. And a welcome break between the heavy stews & soups of the fall and winter seasons.
That could describe one of so many Southeast Asian style soups generally enjoyed in the tropical heat, but feeling so much more appropriate in a winter setting when you rush in from the bitter cold, and take a sip of piping hot soup, like this Thai Noodle Soup with Tofu, Mushroom & Zucchini.
How to create a simple broth for a Thai-style clear soup? Just create a spice paste with water, oil, and Thai Green Curry Powder.
With the quintessential mix of Thai spices – kaffir lime leaf, lemongrass, and galangal – along with green chili, shallots & garlic, coriander & cumin, you’ll instantly have the base flavor ready to go for this delectable Thai Noodle Soup with Tofu, Mushroom & Zucchini.
Once you have the spice paste, I recommend adding more layers of flavor to the soup by including some aromatics like freshly chopped lemongrass and garlic. And for a sweeter, creamier version, a swirl of coconut milk. But those extras are optional based on your busy schedule and what you have ready in the kitchen.
To add some protein into this Thai Noodle Soup, shrimp or tofu work best. And for veggies, try a mix of baby bella mushrooms, julienned zucchini, and tender pea shoots.
To add some protein into this Thai Noodle Soup, shrimp or tofu work best. And for veggies, try a mix of baby bella mushrooms, julienned zucchini, and tender pea shoots.
This Thai Noodle Soup with Tofu, Mushroom & Zucchini, cooks in just about 10 minutes. When done, ladle the hot soup into a bowl of cooked rice noodles. Then squeeze in a lime wedge, and garnish with slices of fresh serrano pepper, and fresh herbs like cilantro, mint, or Thai basil.
Finally, take a seat, relax, and enjoy the first sip of the flavors that define Thai food.
Thai Noodle Soup with Tofu, Mushroom & Zucchini
by Season with Spice
Serves 2
Ingredients:
2 servings of thin rice stick noodles
1 tablespoon coconut oil or vegetable oil
2-3 garlic cloves – minced
1 scallion – finely chopped
1 stalk lemongrass – outer leaves removed and ends trimmed off, then remaining white part chopped (optional)
Thai Green Curry Paste*
2 cups vegetable broth
1 cup water
4-5 baby bella mushrooms – thinly sliced (or your choice of mushrooms)
Half a block of firm tofu – diced into 1/2 inch cubes
1 medium zucchini – julienned
1 tsp of sugar, or to taste
Thai Ginger-Lime Sea Salt, to taste (or fish sauce)
Generous squeezes of fresh lime juice, to taste
*To make Thai Green Curry Paste
2 tbsp of Thai green curry powder, or adjust to your heat level
2 tbsp water
1.5 tbsp oil
Garnish and sides:
Fresh herbs such as cilantro, mint or thai basil
Lime wedges
Pea shoots or bean sprouts (optional)
Thinly sliced serrano chili pepper
Method:
1. Cook rice noodles according to package instructions. Once noodles are cooked, drain well and separate into serving bowls.
2. While the noodles are cooking, combine Thai Green Curry Powder with water and oil in a small bowl, and mix well into a thick paste. Adjust proportion of oil if needed.
3. Heat oil in a saucepan over medium fire. Add in garlic, scallions, and lemongrass (if using), and cook for 10-15 seconds, or until fragrant. Add in the Thai Green Curry Paste and continue to cook for another 10-15 seconds.
4. When everything is aromatic, pour in the broth and water, and bring to a boil. Add in the mushrooms and cook for about 1 minute until mushrooms begin to soften. Add in tofu and zucchini, and continue cooking for 3-4 minutes, or until vegetables are just cooked. Add in sugar, salt, and generous squeezes of lime juice. Stir well, have a taste, and then adjust any seasonings, if necessary. Ladle the soup and vegetables into the rice noodle bowls. Enjoy!
Other vegetable suggestions:
- Broccoli, cut into small florets
- Baby bok choy
- Spinach
- Sweet peas
by Season with Spice
Serves 2
Ingredients:
2 servings of thin rice stick noodles
1 tablespoon coconut oil or vegetable oil
2-3 garlic cloves – minced
1 scallion – finely chopped
1 stalk lemongrass – outer leaves removed and ends trimmed off, then remaining white part chopped (optional)
Thai Green Curry Paste*
2 cups vegetable broth
1 cup water
4-5 baby bella mushrooms – thinly sliced (or your choice of mushrooms)
Half a block of firm tofu – diced into 1/2 inch cubes
1 medium zucchini – julienned
1 tsp of sugar, or to taste
Thai Ginger-Lime Sea Salt, to taste (or fish sauce)
Generous squeezes of fresh lime juice, to taste
*To make Thai Green Curry Paste
2 tbsp of Thai green curry powder, or adjust to your heat level
2 tbsp water
1.5 tbsp oil
Garnish and sides:
Fresh herbs such as cilantro, mint or thai basil
Lime wedges
Pea shoots or bean sprouts (optional)
Thinly sliced serrano chili pepper
Method:
1. Cook rice noodles according to package instructions. Once noodles are cooked, drain well and separate into serving bowls.
2. While the noodles are cooking, combine Thai Green Curry Powder with water and oil in a small bowl, and mix well into a thick paste. Adjust proportion of oil if needed.
3. Heat oil in a saucepan over medium fire. Add in garlic, scallions, and lemongrass (if using), and cook for 10-15 seconds, or until fragrant. Add in the Thai Green Curry Paste and continue to cook for another 10-15 seconds.
4. When everything is aromatic, pour in the broth and water, and bring to a boil. Add in the mushrooms and cook for about 1 minute until mushrooms begin to soften. Add in tofu and zucchini, and continue cooking for 3-4 minutes, or until vegetables are just cooked. Add in sugar, salt, and generous squeezes of lime juice. Stir well, have a taste, and then adjust any seasonings, if necessary. Ladle the soup and vegetables into the rice noodle bowls. Enjoy!
Other vegetable suggestions:
- Broccoli, cut into small florets
- Baby bok choy
- Spinach
- Sweet peas
