Noodle Soup

This Gluten-Free Thai Noodle Soup is a fragrant and flavorful dish that combines rice noodles with a rich coconut broth and fresh vegetables. Perfect for a cozy meal, it’s both nourishing and satisfying.

Ingredients

• Rice noodles - 100 grams
• Coconut milk - 200 ml
• Vegetable broth - 500 ml
• Lemongrass - 1 stalk, chopped
• Galangal - 1 inch, sliced (or ginger if unavailable)
• Kaffir lime leaves - 2 leaves, torn
• Mushrooms - 100 grams, sliced
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Spinach - 50 grams
• Soy sauce (gluten-free) - 2 tablespoons
• Lime juice - 1 tablespoon
• Chili paste - 1 teaspoon (adjust to taste)
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. In a pot, bring the vegetable broth to a boil, then add the lemongrass, galangal, and kaffir lime leaves. Simmer for 10 minutes to infuse the flavors.
2. Strain the broth to remove the herbs, then return it to the pot.
3. Add the coconut milk, mushrooms, carrot, and bell pepper to the pot. Simmer for another 5 minutes until the vegetables are tender.
4. Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.
5. Stir in the spinach, soy sauce, lime juice, and chili paste into the soup. Season with salt and pepper to taste.
6. To serve, divide the cooked noodles between two bowls and ladle the hot soup over them.
7. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 400
• Protein: 8 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk, which can provide energy and support heart health.
• Packed with vitamins and minerals from fresh vegetables, contributing to overall health and immune function.

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