Brown Rice Noodle Soup


I’m still trying to win my husband over with flavourful meals and to erase his memory of our lentil fiasco a few nights ago. Usually broths need to simmer for hours to be most flavourful however by using a prepared veggie broth and making a spice mash we can infuse some big flavours into this simple 30 minute soup.

Sauté 1/2 a chopped onion in a large pot over medium high heat. Using a little water to prevent sticking.

Meanwhile in a mini chopper, blender or pestle and mortar combine 3 garlic cloves, 1/2 a red chile pepper, a 4 inch piece of lemongrass, 2 inch piece of peeled ginger, 1/2 a cup of fresh cilantro, the zest and juice of half a lime and a little water to get it to come together.

Once the onion has softened and got a little colour add in the spice blend and cook for a minute to let the flavours mingle.

Add in 6 cups veggie broth and a 1/4 cup soy sauce. Reduce heat and add 1 head baby Sui Choy which has been quartered. Allow to simmer for 20 minutes while you steam whatever veggies you would like to add. I had broccoli and cauliflower and carrot on hand so that’s what I used. Bell peppers, zucchini and a variety of mushrooms would be nice.

Five minutes before serving add 1/2 a pack brown rice noodles.

To serve put a bunch of noodles into the bottom of the bowl, pile on your steamed veggies and cover with broth.

One thought on “Brown Rice Noodle Soup

  1. What a beautiful soup so full of flavor! Thank you so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

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