Thai Vegetable Noodle Soup

Quick and easy noodle soup, full of goodness and tastes absolutely amazing!

This recipe is one of my favorites. Perfect for a quick lunch or dinner and only takes 15 minutes.

2 Servings – Vegan – Vegetarian – Gluten Free

Ingredients

  • 2 Vegetable Stock Cubes
  • 2 Cloves of Garlic
  • Schwartz Thai 7 spice seasoning
  • 500g Mushrooms
  • 1 Medium Sized Red Pepper
  • 1 Medium Sized Aubergine
  • 3 Spring Onions
  • 130g Baby Corn
  • 150g Bean Sprouts
  • 300g Rice Noodles
  • 1 Red Chili
  • 6-8 Fresh Basil Leaves
  • Handful of Fresh Coriander
  • 1 Small Lime (juiced)

The Method

Set your hob to a medium/high temperature and fill a pan half full of water

Bring to boil and stir in your stock cubes and chop in all your ingredients APART from the bean sprouts, basil, coriander and rice noodles

Boil for 10-15 minutes or until all the vegetables are cooked through

Five minutes before your vegetables are cooked, add the rest of your ingredients and season with salt and pepper.

Serve in your favourite bowl with Thai crackers!

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