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Thai vegetable noodle soup
Prep: 20 min
Ingredients
  • ½ cup thinly sliced scallions (green onions)
  • 2 tablespoons Thai Spice Blend
  • 4 cups low-sodium vegetable stock or water
  • 1 cup 1-inch pieces green beans
  • 1 cup thinly sliced carrots
  • 4 oz. dry brown rice noodles
  • 1 cup snow peas, trimmed and halved crosswise
  • 1 cup 1-inch broccoli and/or cauliflower florets
  • 1 baby bok choy, cut into 1-inch pieces
  • 1 cup unsweetened, unflavored plant milk
  • 3 tablespoons lime juice
  • ⅛ teaspoon sea salt
  • 4 to 6 fresh basil leaves, torn into pieces
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