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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:

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


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. 



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