Thai Basil Noodle Soup

A soup you can eat all day, everyday…


I can’t believe how time is flying. Feels like  one minute I was pregnant and now baby SK is almost four months old. Parenthood really does change your world in so many ways but all for the better.

One thing that hasn’t changed is my love for cooking and eating. It was one of my biggest fears, baby SK consuming my world to the point where I can no longer venture in my kitchen and cook up a storm. My husband was worried too because after all he is the prime beneficiary of the LSD culinary spree. 

While we are still cooking and eating lip smackingly delicious dishes, I am guilty about not blogging them as swiftly as I previously would. I promise, I will try to change that and bring recipes to you quicker rather than just teasing you.

Today’s recipe is a real burst of flavours. Inspired by beautiful Thai flavours such as lemongrass, kaffir lime and lots of Thai basil of course. What are you waiting for checkout the recipe below.

Ingredients:  15   Cooking time: 45 minutes

Serves: 6

  • 500 gms of rice noodles
  • Assorted vegetables (I used mushrooms, carrots and beanshoots)
  • Two lemongrass stems crushed (discard first two layers)
  • Fix to six spring onions, chopped 
  • One birds eye chilli, finely chopped
  • 250 gms of Thai basil leaves
  • One to two kaffir lime leaves
  • Fresh coriander, leaves and stem
  • Juice of one lemon 
  • Two tablespoons of tom yum paste
  • 100 gms of roasted and crushed peanuts
  • 1.5 litre of vegetable stock
  • 0.5 teaspoon sugar
  • Salt to taste 
  • Two tablespoons of oil

Heat oil in a large pot. Add white ends of the spring onion, cinnamon stick, red chilli, kaffir lime leaves, lemongrass and six to eight Thai basil leaves. Stir all the ingredients and cook until aromatic. 


Now add tom yum paste and mix well. Cook for seven to ten minutes on low heat or until the oil separates from the paste. Then add 1.5 litres of stock, remaining Thai basil leaves (save some for the garnish), lemon juice, sugar and season with salt as desired. Cover the pot with a lid and let the broth simmer on a low heat for 15 to 20 minutes.


While the broth is simmering cook the rice noodles as per packet instructions and keep aside.

Once the broth is aromatic add the veggies. You can use any vegetables of your choice. Let the vegetables simmer for five to seven minutes or until tender. Don’t overcook the vegetables.

Your soup is now ready to serve. Place handful of rice noodles in a bowl. Add a generous serve of the broth and veggies. Garnish with coriander, Thai basil and crushed peanuts.


Enjoy this lip smackingly delicious soup on a cold evening or a hot day. One bite will teleport you to Thailand!!!

Spicy Vegetable Noodle Soup

Winter is coming…bring out your stock pots…


My favourite season is here, yes you heard that right – I love winter! I mean let’s be honest what’s not to love – you can eat what you want, sit in front of the fire snuggled up in your favourite blanket all day (yes on a cold winter day it is totally ok!) and winter fashion, seriously how can you not fall in love with those beautifully tailored woolen pants or that perfect trench coat?

Another thing that is great about winter – it’s the perfect season to enjoy delicious soups. Creamy soups, chunky soups, dumpling soups or noodle soups, the variety is truly endless!  This season I will be posting a lot of soups for you to try, but for starters here’s a spicy noodle soup recipe. To be honest this noodle soup is so delicious, it can be enjoyed all year round.

Don’t let the list of ingredients bring you down, most of these are pantry staples and as for the others you will be using them a lot if you intend on cooking some of my lip smackingly delicious recipes.

So without further ado here’s presenting my…Spicy Vegetable Noodle Soup

Ingredients:  19    Cooking time: 1 hr 15 mins

Serves: 2

For the broth

  • One large brown onion, coarsely chopped
  • Four celery sticks, coarsely chopped
  • Five pods of smashed garlic
  • Two inch piece of smashed ginger
  • Five to six pieces of sliced shiitake mushrooms
  • Two kaffir lime leaves
  • Half a lime, deseeded
  • Three to four red chillies chopped
  • Coriander root, coarsely chopped
  • Two tablespoons of soy sauce
  • Two tablespoons of chinese rice wine
  •  Two tablespoons of vegetable oil
  • Salt to season
  • Five cups of water


  • You can use flat rice noodles, Singapore noodles or udon noodles (I used udon noodles)


  • Bunch of Asian greens
  • One cup of carrots, sliced
  • One cup tofu, cubed
  • One cup of broccolini, florets and stems sliced

We will start by making the broth, which is the centrepiece of a good noodle soup

To make the broth – heat two tablespoons of vegetable oil, add the coarsely chopped onion, smashed ginger and garlic, cook until the onion is translucent and you can smell those beautiful aromas.

Now add the chopped coriander root, celery, red chillies, shiitake mushrooms and give all the ingredients a good stir.

Add water, followed by soy sauce, chinese rice wine, sliced lime and kaffir lime leaves. Bring the broth to a boil on a medium heat and the cover the pan with a lid, letting the stock simmer for one hour on a low heat.

Strain the broth and keep hot until ready to serve.

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While the broth is simmering, cook the noodles as per packet instructions and keep warm until ready to serve.

For the toppings, lightly blanch the greens and carrots. In a wok add a tablespoon of vegetable oil and quickly stir fry the vegetables and tofu with some finely chopped ginger and a tablespoon of vegetable oil (Please note: stir frying the toppings is optional).

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To serve – divide noodles between two bowls, arrange toppings over noodles and finally ladle about 2 cups of broth into each bowl. Garnish with extra chopped red chillies for that extra fiery zing! Enjoy!