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Thai Vegetable Noodle Soup

Thai Vegetable Noodle Soup

This was a nice change of pace.


  • 1 cup sweet onion chopped
  • 1 cup broccoli florets
  • 1/2 cup carrots diced
  • 2 teaspoons ginger grated
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon vegetable oil
  • 1/2 pound vermicelli broken into 2-inch pieces
  • 32 ounce Thai coconut curry broth
  • 1 tablespoon lime juice
  • 1 cup light coconut milk


  1. Cook onion, broccoli, carrots, ginger, curry and red pepper flakes in oil in large saucepan, 3 minutes. Add noodles, broth and lime juice.
  2. Bring to a boil; reduce heat. Simmer 7 minutes or until noodles are tender. Stir in coconut milk; heat through. Garnish with cilantro and green onions and serve with lime wedges, if desired.

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