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
- 8 oz rice noodles
- 6 cups vegetable broth
- 8 oz mushrooms
- 4 heads baby bok choy
- 3 cloves garlic
- 3 tbsp soy sauce
- 1 whole lime
- 1 tbsp vegetable oil
Instructions
- 1
Soak the 8 oz rice noodles in hot water for 10 minutes until pliable, then drain and set aside.
- 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.
- 3
Add the 8 oz sliced mushrooms and cook until they release liquid and start to brown, about 5 minutes.
- 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.
- 5
Add the 4 halved baby bok choy and simmer until wilted and tender, about 3 minutes.
- 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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