Awesome veggie Thai soup with Somen noodles and fresh herbs
My daughter of 10 years old is not the best vegetable eater, (poor her with a mom like me!) in fact, she tries to avoid every possible situation in which she might, would, or should be eating vegetables at all.
It's not that she graves for meat or anything, but really for all the other things that makes good stuff unhealthy. Like bread with mayonaise, pasta without vegetables, or pizza with lot's of cheese, and so on. You can imagine it drives me crazy sometimes. Especially because i adore my veggies and i would love to feed her with all this healthy and beautiful stuff.
But she won't, and so i got used to pouring all those juicy, tasty vegetables in a blender, especially, and only for her.
But with thís soup.. i just refuse to even take a look at the blender. I will not! This soup is só tasty the way it is, that even my blond little devil admitted she loved it! God, that's good news!
The wonderful, almost secret ingredient is the Tom Ka Paste, of which i always have a little tray somewhere hiding in my fridge. You should be able to buy it at every average toko. The base of the soup is made of fresh ingredients, vegetables and herbs, but with just one spoon of this special paste, the finishing touch is golden!
SEE THE WHOLE RECIPE
Everything tastes better when it's biological!
1,5 liters of vegetable broth (3 cubes)
2 limes
2 large thumb-sizes of fresh ginger
2 red paprika's
2 red peppers
3 spring onions
2 cloves of garlic
250 gr. mushrooms, or 1 box
2 handfuls of fresh basil, just the leaves
2 handfuls of fresh cilantro, also just the leaves
1 or 2 tbs of brown sugar
1 tbs Tom Ka paste
250 gr. somen noodles
Preparing
Bring a stockpot with 1,5 liters of water to boil and add the 3 vegetable broth cubes.
Peel and slice the ginger and add to the broth, not too small, because you want to take them out afterwards.
The same with the limes: cut into quarters and add them to the broth, let this simmer for app. 15 minutes.
Meanwhile, prepare the Somen noodles as indicated, afterwards add just a little (olive or vegetable) oil, and let them rest.
Take out the ginger and the limes with a spatula.
Chop the garlic, slice the red peppers, and cut the mushrooms in half. (unless they are really small, then it's nicer to keep them whole.)
Add the garlic, peppers and mushrooms to the soup.
Bring to boil again while you're slicing the paprika's into thin rings and chop the spring onions too.
Add these to the soup, along with one tbs of the Tom Ka paste and 1 or 2 tbs of brown sugar. (depends on what you like)
Season if necessary (but with caution, the paste can be quite salty)
Let simmer for another 5 minutes.
Divide the Somen noodles on the bowls, pour the soup over it, and sprinkle quite some fresh leaves of basil and cilantro on top.
Here is your great, tasty and very healthy meal!
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| Add the vegetable broth cubes to 1,5 liters of boiling water. |
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| Peel 2 thumb-sizes of ginger |
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| And cut into thin slices |
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| Cut 2 limes in quartes |
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| Add limes and ginger along with cubes to boiling water, bring to boil and let simmer for 15 min. |
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| Prepare Somen noodles as indicated |
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| Pour just a little oil, and let them rest |
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| Take out limes and ginger |
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| Add 1 or 2 tbs of brown sugar |
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| Add 1 tbs of Tom Ka paste |
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| Chop the garlic cloves |
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| Add to the broth |
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| Cut out the seeds |
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| Slice into thin slices |
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| Chop the mushrooms in half |
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| Add them to the soup |
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| Cut the paprika's into thin slices |
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| Chop the spring onions |
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| Add paprika rings and chopped onions to the soup, simmer for another 5 minutes |
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| Peel of the leaves of the fresh cilantro |
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| Cut the basil |
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| Divide the noodles on the bowls |
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| Pour over the hot soup and vegetables |
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| Sprinkle the herbs on top |
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| And there is your healthy, just to good to be true meal |
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