Skip to main content

Thai Noodle Soup


Wintertime means a plethora of opportunities to try new soup recipes. We have been passing around a cold bug in our home for what seems like forever, so soup has been a friend for us this week. I love this Thai-style noodle soup, because it's easy to make, easy on a sore throat, and oh-so tasty (if I may say so myself).



This one got the seal of approval from both my husband, and my oldest little munchkin (my youngest didn't test this one out yet), so I would say it is a win!




Here is the recipe:



Ingredients:
5 Cups Vegetable Broth
1/2 Cup unsalted peanuts
1 Tbsp Soy Sauce
1 Tbsp Worcestershire Sauce
1 Tbsp Lime Juice
1 Large Carrot
3 Cups Spinach
200g Vermicelli Noodles
1 tsp Sriracha Sauce
Spearmint and Lime Slices for garnish


Instructions:

Finely chop peanuts.

Slice carrots into thin strips (like long matchsticks).

Add vegetable broth and peanuts into a large pot, and bring to a boil.

Add soy sauce, Worcestershire sauce, lime juice, Sriracha, carrots and noodles, cook for 2-3 minutes. 

Reduce to a simmer, and stir in spinach. 

Remove from heat and serve.

Garnish each bowl with spearmint and lime slices. 

Enjoy!


Comments

Popular posts from this blog

Coconut Baked Tofu

Coconut Crusted Tofu is hands-down, my favourite way to enjoy tofu. I used to be a ‘tofu-hater’ until I tried fried Coconut Tofu for the first time, and since then, I have played with a recipe until I created what is now my go-to favourite for Tofu night. Here is my recipe for Coconut Baked Tofu:



Ingredients:
1 Block of Tofu
Marinade: 3 Tbsp Soy Sauce 1 Tsp Chili Sauce 2 Tbsp Lime Juice 2 Tbsp Brown Sugar 1/4Cup Water 
Coating: 2 Tbsp Whole Wheat Flour 2 Tbsp Corn Starch 1 tsp Baking Powder 1/4 Cup Cold Water  1/2 Cup Shredded Coconut 1/2 Cup Breadcrumbs 
Instructions: Cut tofu into cubes or rectangles.
Press tofu between paper towels to squeeze out water. 
Mix the Soy Sauce, Chili Sauce, Lime Juice, Brown Sugar, and Water, in a shallow container.
Add tofu and ensure that each piece is sitting in the marinade. 
Let sit for 1-2 hours, flipping halfway to ensure both sides soak up flavour.

Preheat oven to 350’
In a small bowl, mix together Corn Starch, Flour, Baking Soda and Cold Water. 
In another bowl, mix t…

Sneaky Veggie Muffins - Toddler Muffins

These toddler muffins taste just like chocolate chip banana muffins, except they are loaded with vegetables! I love the pink hue the batter makes, and I love eating them even more. 
Here is my recipe for Sneaky Veggie Muffins:



Ingredients: 1 Small Beet (Peeled) 1 Carrot 1 Cup Spinach 2 Ripe Bananas 1/4 Cup Vegetable Oil 2 Cups Whole Wheat Flour 1 1/2 tsp Baking Powder 3/4 Cup Chocolate Chips
Instructions:
Preheat oven to 350'
In a blender or food processor, blend together the beet, carrot, spinach, bananas and oil. 
Pour into a large bowl then mix in the flour and baking powder until combined. 
Stir in the chocolate chips.
Scoop into non-stick or parchment lined mini-muffin tins, and bake at 350' for 20 minutes.
Let cool, and enjoy!



6 Tasty Overnight Oat Recipes

A while back (before I switched to a vegan diet), I shared a few recipes for overnight oats that used milk and yogurt. Since then, I have revised them to accommodate our new diet, with no dairy. Here I have six delicious overnight oat recipes that are dairy free, vegan-friendly, and a deliciously healthy (and easy) way to start the day! 


Just mix together all of the ingredients in a container of your choice, and set in the refrigerator overnight. In the morning, you’ll have a delicious breakfast ready to go - just remove from the fridge and dig in! 
Here are the 6 recipes for overnight oats:







Want to try these recipes? Don’t forget to Pin them to your Pinterest board, just hit ‘share’ at the bottom of this post.