Thai Noodle Soup with Mushrooms and Greens
A comforting, aromatic broth with rice noodles, earthy mushrooms, and fresh greens. Simple enough for a weeknight, yet full of Thai-inspired flavor.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Soak the 8 oz rice noodles in hot water for 10 minutes until pliable, then drain and set aside.
Step 2
Heat the 1 tbsp vegetable oil in a large pot over medium. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute.
Step 3
Add the 8 oz sliced mushrooms and cook until they release liquid and start to brown, about 5 minutes.
Step 4
Pour in the 6 cups vegetable broth and 3 tbsp soy sauce. Bring to a boil, then reduce to a simmer for 10 minutes to meld flavors.
Step 5
Add the 4 halved baby bok choy and simmer until wilted and tender, about 3 minutes.
Step 6
Divide the soaked noodles among 4 bowls. Ladle the hot soup over the noodles, then squeeze lime juice over each bowl before serving.
Tools you’ll need
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
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