Spicy Thai Kelp Noodle Soup
Have you ever had a craving for something warm and spicy? If so then this soup is the the perfect quick fix for your palette. This spicy yet tangy soup is made with vegetable broth, but if you prefer you can use a gut healing bone broth, homemade or store bought. I like Bonefied bone broth if I’m buying store bought. If you’re making your own, you can try my homemade Chicken Bone Broth!
Kelp noodles have a mild sea flavor and also tend to take on other flavors they are combined with.They are rich in vitamins A, B + C and also contain minerals including magnesium, calcium, iron and zinc.
I like Sea Tangle Noodle Company Kelp Noodles. They are sustainably sourced, and easy to store in the pantry. All you have to do is open the bag, rinse the noodles and add them to any dish! It’s easy to add them into soups. I like to let them cook and soften a bit in the broth for at least 10-15 minutes. Add some tangy lime juice, dried chili flakes, fresh chopped cilantro and a splash of coconut milk to add to the flavor profile! Once the soup is finished cooking, I like to top it off with fresh greens (arugula, spinach, kale, cilantro) and 1/2 an avocado! Get creative and have fun with it!
Serve with a lime wedge and start slurping 🙂
Spicy Thai Kelp Noodle Soup
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes
Servings: 4
Ingredients
- 32 oz Pacific Foods Low Sodium Vegetable Broth
- Juice of 2 limes
- 12 oz bag Sea Tangle Noodle Company
- 1/2 tsp minced garlic
- Dash of dried organic chili pepper flakes
- 1/2 tsp organic paprika
- 2 cups roughly chopped organic cilantro (or greens of choice)
- 2 avocados ( sliced in half, and cut into small squares for garnishing)
- 13.5 oz can of Native Forest Organic Coconut Milk
- 1/2 tsp powdered ginger
- 1/2 tsp powdered turmeric
- Serve with a lime wedge (optional)
