When I made the pumpkin and coconut soup with quinoa, I thought it would be my absolute favourite soup for the next few years.

Recently I tried the beetroot soup from Julia, Delight Fuel (HERE you can go to her website with so many delicious and beautiful photos) and was in love, like in LOOOVE with the taste from the first bite.

I just say this much: beetroot and red wine are a dream team! I will share the recipe with you soon 🙂

Scharfe Thai Reisnudel Suppe

And now let me introduce my most recent crush: I cooked this spicy Thai Rice Noodle Soup a few days ago and was blown away! It tastes so good! I wish I could hand you a bowl through the screen right now…

It not only tastes great, but is also cooked in such a short time! In less than half an hour you will have the finest soul food in your bowl.

Scharfe Thai Reisnudel Suppe

Scharfe Thai Reisnudel SuppeScharfe Thai Reisnudel Suppe

At first, I was a little skeptical about putting tofu in it. I’m not the biggest fan of this mostly tasteless, soft piece of something.

But it fits into this soup incredibly well. Both the consistency and the mild taste, which hasn’t really knocked me off my chair until then make a perfect match with the other ingredients.

Scharfe Thai Reisnudel Suppe

Scharfe Thai Reisnudel Suppe

Scharfe Thai Reisnudel Suppe

The Thai Rice Noodle Soup is ideal for cold winter days, where you do not feel like long cooking and still want a satisfying meal. YUM!

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Spicy Thai Rice Noodle Soup
This spicy Thai Rice Noodle Soup is made so easy and is full of delicious ingredients. Soulfood of the finest.
Scharfe Thai Reisnudel Suppe
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Keyword Soup, Suppe
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Soup
  • 1 tbsp sesame oil
  • 2 spring onions
  • 1,5 cm ginger
  • 200 g mushrooms
  • 300 g soft tofu
  • 5 cups vegetable broth
  • 1 1/3 cup coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp rice syrup
  • 2 limes
  • 2 tsp red curry paste
Topping
  • 130 g rice noodles
  • 1 hand full cilantro
  • 2 tsp sesame seeds
Keyword Soup, Suppe
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Soup
  • 1 tbsp sesame oil
  • 2 spring onions
  • 1,5 cm ginger
  • 200 g mushrooms
  • 300 g soft tofu
  • 5 cups vegetable broth
  • 1 1/3 cup coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp rice syrup
  • 2 limes
  • 2 tsp red curry paste
Topping
  • 130 g rice noodles
  • 1 hand full cilantro
  • 2 tsp sesame seeds
Scharfe Thai Reisnudel Suppe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel the ginger and chop finely. Cut the spring onions into thin rings. Put some greens aside for topping. Clean the mushrooms and cut them in halves or quarters depending on their size. Cut the tofu into cubes. Finely chop the cilantro.
  2. Cook the rice noodles according to the packing instructions. Keep warm.
  3. Heat a pan. Add the sesame oil and spring onion and roast for about 3 minutes. Add the mushrooms and roast for a further 3 minutes. Deglaze with the vegetable stock.
  4. Add ginger, coconut milk, rice syrup, soy sauce, the juice of one lime, curry paste, tofu and coconut milk. Bring to the boil once. Simmer at low heat for 10 minutes. Season with lime juice and salt if necessary.
  5. Divide the soup into bowls, add rice noodles and top with cilantro, spring onion and sesame seeds.

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