A vegetarian version of the classic Thai soup. Creamy coconut milk and bright limey flavor are such a wonderfully interesting combination. We add in rice noodles to help absorb that amazing flavor and make this more satisfying.

We Provide
  • 1 Teaspoon Veggie Base
  • 1 Can Coconut Milk
  • ¼ Teaspoon Red Pepper Flakes
  • ½ Oz. Galanga
  • 2 Kaffir Lime Leaves
  • ¼ Oz. Lemon Grass
  • 1 Lime
  • 2 Teaspoon Sugar
  • 2 Oz. Button Mushrooms
  • 1 Tablespoon Soy Sauce
  • ½ Oz. Cilantro
  • 3 Oz. Rice Noodles
You Provide
  • Cutting Board
  • Chefs Knife
  • Stock Pot
  • 2 Cups Water for Broth
  • Water to soften Rice Noodles
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Step 1


Combine veggie base with 2 cups warm water to make your broth. Place veggie broth into pot and place over high heat to bring to a boil. While that heats up, prep the rest of your veggies.

Step 2


Cut the ginger into chunks and use the back of the knife to smash the ginger and lemon grass. Keep these in large enough pieces so you don’t accidentally eat a bite.

Step 3


Once the broth is boiling, add in the ginger, lemon grass, kaffir lime leaves and red pepper flakes. Cover and simmer over medium high heat for 10 minutes. Slice the mushrooms and roughly chop the cilantro. Cut lime in half and set aside. Bring a pot of water to boil to help soften the noodles.

Step 4


At the end of the 10 minutes, add in the mushrooms, coconut milk, sugar, juice of half the lime and soy sauce. Reduce heat to medium and gently heat up the coconut milk, and cook the mushrooms. Cook for 5 minutes, stirring often.

Step 5


While your soup finishes, cook the noodles. Place the rice noodles in the separate pot with boiling water. Remove from heat and sit for 2 minutes. Once the noodles are soft add them into the soup.

Step 6


Before plating, taste it for salt and sour. Feel free to season with salt and the remaining half of lime juice if needed. To plate, place half of the noodle soup into a bowl and top with half of the cilantro.



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