I love Thai food, the taste, flavors, spice, it’s just pleasure in a bowl people.
I decided that I could create a spicy, veggie based soup and kick it up with the addition of Thai rice noodles.
I used fresh noodles, but if you decide to use dry, please follow package directions on how to properly cook the noodles.
As you can see I left the seeds.
And by golly, this soup was HOT! I mean Thai Hot number 8, yes, that spicy!
Don’t hesitate to add more broth if you feel you needs to reduce the spiciness of the soup or a little sugar.
I like it hot, I felt like fat was melting away as I was eating it.
Not sure if it was really fat, but it sure was a lot of sweat dripping off my face.
This soup is all that and more, you get to burn fat, eat a filling fat free soup and it’s Thai hot!
Fat Burning Spicy Thai Noodle Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
5 cups vegetable or chicken broth, low sodium
1 package of rice noodles
1 cup red salsa
2 stalks celery, diced
2 radishes, sliced
2 cloves garlic, minced
1 green onion, sliced
1/4 cup cilantro, minced
1 lime, juiced
1 carrot, diced
1 Serrano pepper, sliced (optional)
1/2 tablespoon ginger, grated
1 tablespoon rice wine vinegar
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon onion powder
pinch of salt
All all ingredients into large soup pot, minus the noodles. Bring mixture to boil, reduce heat and simmer 15 minutes.
Add noodles and simmer 5 more minutes or according to package directions on noodles. If using dry noodles, please follow package directions which usually require pre-soaking.