Description
This Vegetable Noodle Soup is a comforting and anti-inflammatory soup perfect for supporting your immune system during cold and flu season. Featuring nutrient-rich ingredients like sweet potato, fresh ginger, turmeric, and coconut milk, it’s packed with flavor and wholesome goodness. The soup is enriched with rice noodles and topped with fresh baby bok choy, tofu, chili, cilantro, and lime to create a satisfying and nourishing meal for four.
Ingredients
Main Ingredients
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 sweet potato, diced
- 1 inch fresh ginger, peeled and chopped
- 5 cups vegetable broth
- 1 ½ cups full-fat coconut milk
- 10 oz rice noodles, flat, pad-thai style
Spices
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp curry powder
- 1 tsp salt
Toppings
- 1 cup baby bok choy, diced
- 375 grams extra firm tofu, 1 block, cubed
- 1 red chili pepper, diced
- 1 cup cilantro leaves, chopped
- 1 lime, quartered
Instructions
- Sauté Aromatics and Sweet Potato: In a large pot, add the diced onion, minced garlic, diced sweet potato, and 1 to 2 tablespoons of water. Sauté over medium heat until the vegetables soften and become fragrant, about 5 minutes.
- Add Spices and Ginger: Stir in the chopped fresh ginger, turmeric, cumin, curry powder, and salt. Toss the mixture to fully coat the vegetables with the spices and toast everything until fragrant, approximately 5 minutes.
- Add Liquids and Simmer: Pour in the vegetable broth and full-fat coconut milk. Bring the mixture to a boil, then reduce heat and simmer gently for 15 minutes until the sweet potato is tender and cooked through.
- Cook Noodles: Add the rice noodles to the simmering soup and cook for about 4 minutes, or until the noodles are tender. For meal prepping, cook the noodles separately according to package directions and add them when serving.
- Serve with Toppings: Ladle the soup into bowls and garnish with diced baby bok choy, cubed extra firm tofu, diced red chili pepper, chopped cilantro leaves, and lime wedges. Squeeze lime juice over each bowl just before eating for a fresh and zesty finish.
Notes
- If meal prepping, cook the rice noodles separately to prevent them from getting mushy when stored.
- Adjust the spice levels by adding more or less chili according to your taste preference.
- For a protein boost, tofu is used here, but you can also substitute with cooked chicken or other plant-based proteins.
- Use gluten-free rice noodles to keep the dish gluten-free.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
