Fresh Thai Noodle Bowl

Its dark. Its gloomy. Its cold. Its officially winters in India!! What can be better than a bowl of hot yet Fresh Thai noodle soup with some sesame crusted tofu to warm you up, inside and out??  Dinner =SORTED.

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Fresh Thai Noodle Bowl is one of those comfort dishes that seem to make everything more pleasant. An easy one pot dish with a Thai flavored light broth, packed with veggies, noodles and sesame crusted tofu, this will make sure you feel satiated without any guilt. Give into this healthy bowl before the Christmas madness begins.

Every once in a while things happen that spook you. And when that happens, my goto solution generally is some sort of comfort food. As much as I love Chicken Tikka Masala or Paneer paratha, sometimes I just want a bowl of something warm..something easy that will practically make itself and cocoon me in deliciously in its fragrant steam as I sit down with it. It was on one such spooky day I went ahead and made this fresh Thai noodle soup.

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Me? I am a horror movie aficionado, partly because DaddyLongLegs is kinda crazy for them..and partly (the sheepish, slightly embarrassed bit of me) coz I enjoy them too. I love the thrill of watching a good nail biting thriller or a really scary horror movie, all bunched up under my blankets , in my bed with a bag of chips 😉

Who can honestly say that they have watched The Omen without getting scared of babies or crows! I know i was. And very recently, I loved (because I jumped through out the movie) The Conjuring. 

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But today, I got scared…like literally jumped out  of my skin. So there I was in my kitchen, swaying as I do to my playlist while chopping or tossing things..a glass of good old OJ (not wine ..come on.. it was 10 am!!) in my hand, chef’s knife in the other..oblivious to everything except the food that I was preparing and occupied with the thought of getting to taste it. Suddenly, what felt like a dark shadow crossed the hall. For a second I disregarded it as fleeting reflection of some random thing..Back to my chopping and sipping..and all of sudden I see this big gray ugly alley cat staring at me at what can best be summed up as the scariest eyes in the history of catkind! OMG!!! (Sorry but it was an OMG moment)!! If you guys know me (or read my dinner stories here) you must be aware of my fear for cats. No offense to cat lovers..I am just a dog owner (used to be in my previous life as a carefree single gal) and somehow cats have always given me the jeebies. I screamed like a banshee..my knife clattered to the floor and the cat bared its teeth at me! I screamed again…and this time definitely defeaned (at least temporarily) by my high octave scream, the wild stealthy beast took off through the hall window!

Do I hear laughter from you too??!! Come on… humor me.. They are just so stealthy..I hate their eyes and the way they sneak up on you. I would rather have a jumping, pounding , barking loud big dog with all its paws on me than a stealthy little cat anywhere near me.

Anyways, I decided it was enough scare to last me an evening and between the cat and the cold,I needed something to calm me down and warm me up. I had all the veggies I would need, some tofu i had been meaning to cook and of course my latest obsession with all things Thai kicked in.So then and there, I knew I had to make a soup but not just any soup.I wanted fresh Thai noodle soup, an easy and healthy comfort food that scores BIG on all important points. Besides I did promise you more Thai food, didn’t I? Did you see the Thai basil chicken and Thai chicken fried rice yet?? You will be so happy when you do! 30 mins and so easy..I whip them up on weeknights after work and everyone is satisfied. Or try this extremely healthy and delicious Raw papaya and corn Thai salad Som Tom Khao Pod.

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Easy – check

versatile – check

Quick – check

One pot – BIG Check!!!

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I opted for sesame crusted tofu but kept the rest of the Thai vibe somewhat traditional: a killer veggie soup base with garlic, ginger, mushrooms, lots of fresh veggies,rice vermicelli noodles and topped with fresh spring onions, basil, chives and mint. 

My version is on the table in less than 30 mins – it’s a flavorful, comforting soup just in time for the unmistakably cold and grey weather that these first days of December have ushered in.

As my hubby says, there is no grey that a dash of Oriental cant dispel!!

So here goes, my easy and delicious , one  pot recipe for a delicious, warm, comforting and flavorful Fresh Thai noodle soup. The broth gets its amazing flavors from Thai curry paste, low sodium soy and rice vinegar. 

Here’s to cold evenings, loving company and heart warming bowl of Thai soup.. 

Xo,

S :)

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Fresh Thai Noodle Soup
 
Prep time
Cook time
Total time
 
Fresh Thai Noodle Bowl is one of those comfort dishes that seem to make everything more pleasant. An easy one pot dish with a Thai flavored light broth, packed with veggies, noodles and sesame crusted tofu, this will make sure you feel satiated without any guilt
Author:
Recipe type: soups
Cuisine: Thai
Serves: 4
Ingredients
  • 1 package rice vermicelli noodles
  • Homemade vegetable stock -3 cups ( you can use stock cubes, but I prefer making my own stock)
  • Thai red (non veg) /yellow curry paste ( pure veg) - 1 tbsp
  • 2½ tablespoons dark soy sauce
  • Rice vinegar - 1 tbsp
  • 1 tablespoon minced peeled fresh ginger
  • 4 garlic cloves, minced
  • Tofu- around 6 cubes per bowl.
  • 1 cup matchstick-cut carrots
  • ½ red bell pepper, thinly sliced
  • ½ yellow bell pepper, thinly sliced
  • Babycorn - 10( grilled), par-boiled.
  • 1 small English cucumber, halved lengthwise and thinly sliced
  • Chopped fresh mixed herbs (such as basil,chives mint, and cilantro)
  • Alfalfa sprouts - handful for garnish (optional)
  • 6 tablespoons chopped unsalted, dry-roasted peanuts
  • Yellow and Red dragon chillie- deseeded and chopped for garnish.
  • lemon wedges- of 2 lemons.
  • 2 teaspoons chili oil
  • vegetable oil- 1 tbsp
  • Sesame seeds - as much as needed for coating tofu.
  • Salt, pepper acc to taste.
Instructions
  1. Cook noodles according to package directions; drain.
  2. Rub some chili oil on the tofu cubes. Sprinkle with sesame seeds, salt, pepper.Heat a grilling pan. Throw the tofu on it and grill for 2-3 mins per side. Do the same with par-boiled babycorn.
  3. Finish chopping up all the veggies as listed in the ingredient section. Keep aside.
  4. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add the Thai curry paste and cook for 3-4 mins till the raw smell leaves, Add stock ,vinegar and soy sauce; bring to a boil. Simmer 20 minutes. Add salt & pepper as needed. remember soya sauce has a lot of salt. Alternatively, try to use low sodium soya sauce if you can for a much healthier version.
  5. Place carrots, bell pepper, and cucumber in a bowl; Divide noodles evenly among 4 serving bowls; top each serving with one-fourth of vegetable mixture. Add about 2-3 babycorn to each bowl, and 6 tofu pieces.
  6. Pour about ¾ cup warm stock mixture into each bowl.
  7. Sprinkle evenly with herbs, alfalfa sprouts and peanuts; drizzle chili oil over top.
  8. Serve!!

 

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