Vegetable Noodle Soup

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A soup made with a variety of vegetables, sautéed with butter and then simmered in water for a long time. And you have a flavourful broth.

Now boil some rice noodles or any other you like and add to the broth.

Go simple with the seasoning with basic salt, pepper and chilli flakes or experiment with some sweet thai basil leaves, chives, Tabasco sauce, sweet and spicy sauce or even some lemongrass sauce.

The end result is a delicious soup perfect for a cool rainy day.


1. Carrot – 2, cubed

2. Beans – 100 gms, finely chopped

3. Leeks – 3 stalks, chopped 

4. Baby corn – 5-6, chopped

5. Mushrooms – 8-9, stem removed and then chopped

6. Rice Noodles – 1/2 packet

7. Garlic – 4-5 cloves, finely chopped

8. Butter – 5 tbsp

9. Oil – 2 tbsp

10. Cornflour – 2 tbsp

11. Sweet Thai Basil Leaves – 1 tbsp, finely chopped

12. Chives – 10 gms, finely chopped

13. Salt – 1 tsp or to taste

14. Sugar – a pinch

15. Peper powder – 1 tsp



Heat 5 tbsp butter and 1 tbsp oil together in a large saucepan.

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Once the oil is hot, add the chopped garlic. Sauté for a few seconds.

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Now add the leeks, carrots, baby corn and beans. Sauté the vegetables for a few minutes. We do not add the mushroom at this stage as they will turn too mushy.

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Next add in 1 litre of water and bring the whole mixture to a boil. Turn the heat to low, cover the pan and simmer for about an hour.

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Boil the rice noodles in water as per the instructions on the package. Once cooked, drain and keep aside.

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Heat the remaining oil in a pan and sauté the mushrooms. Keep aside.

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Mix the cornflour with a little water and when the stock is ready after an hour of boiling, add in the cornflour. Stir to mix well. Increase the heat to high and boil for 5 minutes to allow the cornflour to cook.

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Add in the mushrooms and mix well.

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Add the sweet thai basil leaves, chives, salt, pepper and sugar. Check the seasoning.

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Finally add in the noodles and mix well.

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Serve hot.


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