Vietnamese Noodle Soup


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This Asian-style soup contains delicate rice noodles, fresh snow peas, shiitake mushrooms and pungent herbs.

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Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

8 Cups


  • 1 lg. lime
  • 4 oz. dried flat rice noodles
  • 2 14.5-oz. cans vegetable broth
  • 1 sm. bunch fresh basil
  • 2 garlic cloves, crushed with side of chef's knife
  • 1 2-inch piece peeled fresh ginger, thinly sliced
  • 2 C. water
  • 1/4 lb. shiitake mushrooms, stems discarded and caps thinly sliced
  • 4 oz. snow peas, strings removed and each pod cut diagonally in half
  • 1 Tbs. soy sauce
  • 1 C. loosely packed fresh cilantro leaves, chopped

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Using a vegetable peeler, remove peel from lime and reserve; squeeze 1 tablespoon juice.

In large bowl, pour enough boiling water over rice noodles to cover; let soak until softened, 7 to 10 minutes.

Meanwhile, in 3-quart saucepan, combine broth, basil, garlic, ginger, lime peel and water; heat to boiling over high heat.  Reduce heat to low; cover and simmer 10 minutes.  Strain broth through sieve; discard solids and return broth to saucepan.

Drain noodles; rinse with cold running water and drain again.  Stir mushrooms, snow peas, soy sauce and noodles into broth mixture; heat to boiling over high heat.  Reduce heat to low; cover and simmer 3 minutes.  Stir in cilantro and lime juice just before serving.

Each serving: About 155 calories, 5g protein, 30g carbohydrate, 2g total fat (1g sat.), 0mg cholesterol, 1,120mg sodium.

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