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Vegetarian Thai Soup


  • timer icon
  • Prep5 Minutes
  • Cook15 Minutes
  • Ready-in20 Minutes
  1. Ingredients
    • 80 grams (2.8 oz) rice noodles
    • 1 medium sweet potato, peeled and small diced
    • 3 small shallots, one minced and two finely sliced
    • 2 cloves of garlic, minced or grated
    • 2 teaspoons grated ginger
    • 2 green cardamom pods, seeds removed and ground
    • 2 tablespoons yellow curry paste (can sub with red curry paste and 1 teaspoon turmeric)
    • 1 cup coconut milk
    • 2 cups vegetable stock
    • 15 snow peas, cut in half
    • Half a Suntastic Red Pepper, thinly sliced
    • 2 tablespoons soy sauce or tamari
    • 1 tablespoons brown or palm sugar
    • 1 lime, half for the juice, half sliced for serving
    • A small bunch of cilantro
    • Sesame seeds, for garnish (optional)
    • 1 red chili pepper, sliced, for garnish
    • 1 green onion, sliced, for garnish
  2. Instructions
    1. Prepare the rice noodles according to the package directions. Always be sure to run them under cold water to stop the cooking process. Drain and set aside.
    2. Heat a large saucepan or wok over medium-high heat and add about a quarter of a cup (60 ml) of water and the sweet potato. Cook until they’re about halfway done, adding more water if necessary. Push the sweet potato to one side of the pan and add the one minced shallot, garlic, and ginger.  Add a couple tablespoons of water (or oil if you prefer) if necessary and cook until they’re soft and fragrant. Add the curry paste and cook for a couple of minutes until it darkens slightly in colour and is very fragrant.
    3. Add the coconut milk and stock and lower the heat to medium to bring to a gentle simmer. Add the snow peas, red pepper, soy sauce, sugar and lime juice and simmer until the vegetables are done to your liking. I like the sweet potato soft and the peas and pepper still crisp-tender. Taste and adjust the seasonings to a good balance of salty, sweet and sour.
    4. Divide the rice noodles between two bowls and ladle the soup over. Garnish with the two sliced shallots, fresh cilantro, green onion, a few slices of chili pepper, sesame seeds and a slice of lime on the side.

    Recipe from: http://www.cilantroandcitronella.com/vegetarian-thai-soup/