Mediterranean Thai Vegetable Noodle Soup
This Mediterranean Thai Vegetable Noodle Soup is a refreshing fusion of two beloved cuisines — the bright, clean flavors of the Mediterranean meet the aromatic warmth of Thai cooking. It’s light yet comforting, with a savory broth infused with garlic, ginger, and lime. The vegetables stay crisp and colorful, while the rice noodles add body and heartiness without feeling heavy. This soup is perfect for cool evenings or when you’re craving something nourishing, plant-based, and full of vibrant flavor.
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients
6 cups (1.4 L) vegetable broth
1 tbsp (15 ml) vegetable oil
1 small onion, sliced (70 g)
2 garlic cloves, minced (6 g)
1-inch (2.5 cm) piece fresh ginger, grated
1 red bell pepper, sliced
1 cup (150 g) mushrooms, sliced
1 cup (100 g) shredded carrots
1 cup (50 g) snow peas
8 oz (225 g) rice noodles
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) lime juice
1 tsp chili paste (optional, for spice)
Fresh cilantro and green onions, for garnish
Instructions
Prepare the noodles:
Cook the rice noodles according to package instructions until just tender. Drain, rinse with cool water, and set aside.
Sauté the aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté for 2–3 minutes until softened. Add garlic and grated ginger, and cook for another 30 seconds until fragrant.
Add the vegetables:
Stir in the red bell pepper, mushrooms, and shredded carrots. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften but still retain color.
Add broth and seasoning:
Pour in the vegetable broth, soy sauce, and chili paste (if using). Bring the soup to a gentle boil, then reduce heat and simmer for about 8 minutes to let the flavors meld.
Add snow peas and noodles:
Stir in the snow peas and the cooked noodles. Let everything heat through for 1–2 minutes, just until the snow peas are tender-crisp.
Finish with lime juice:
Turn off the heat and stir in the lime juice for a fresh, zesty finish.
Serve:
Ladle into bowls and top with fresh cilantro and green onions. Add a drizzle of chili oil or extra lime juice if desired.
Tips
Don’t overcook noodles: Rice noodles can quickly turn mushy. Keep them slightly underdone since they’ll soften more in the hot broth.
Use fresh ginger: It gives a much brighter flavor than powdered ginger and balances the saltiness of the soy sauce.
Build flavor in layers: Sautéing the aromatics before adding the broth enhances depth and aroma.
Balance saltiness: Taste the broth before adding more soy sauce — vegetable broths vary in salt content.
Add greens last: Spinach, bok choy, or kale can also be added, but put them in just before serving to maintain color and texture.
Make it creamy: For a richer texture, add a small splash of coconut milk after simmering.
Lime is key: Fresh lime juice adds brightness and ties together the Mediterranean and Thai flavor profiles.
Batch cook the broth: The seasoned broth can be made ahead and frozen for quick weeknight meals.
Variations
Protein boost: Add tofu cubes, chickpeas, or shredded chicken for extra protein.
Spice it up: Use Thai red curry paste or sriracha instead of chili paste for a bolder heat.
Mediterranean twist: Add chopped tomatoes, olives, or a drizzle of olive oil for a coastal flavor.
Noodle swap: Try soba, udon, or whole wheat spaghetti if rice noodles aren’t available.
Coconut version: Replace 1 cup of broth with coconut milk for a creamy, Thai-inspired soup.
Lemongrass infusion: Add a bruised stalk of lemongrass to the broth while simmering for a citrusy aroma.
Roasted veggies: Use roasted bell peppers or mushrooms for a smoky depth.
Chilled version: In warmer weather, chill the broth and noodles for a refreshing cold noodle soup.
Q&A
Q: Can I make this soup ahead of time?
A: Yes, but store the broth and noodles separately. When reheated together, the noodles can get too soft.
Q: What’s the best way to make it spicier?
A: Add more chili paste or stir in a spoonful of Thai red curry paste. You can also top with sliced fresh chili or chili oil.
Q: Can I use frozen vegetables?
A: Absolutely. Frozen carrots, peas, or bell peppers work well — just adjust the cooking time slightly.
Q: How do I keep the vegetables crisp?
A: Add them in stages, starting with firm ones like carrots, and ending with delicate ones like snow peas.
Q: Is this soup vegan?
A: Yes, as written it’s completely vegan and dairy-free.
Q: How long will leftovers last?
A: Store in the fridge for up to 3 days. Reheat gently over the stove; add a bit of extra broth if needed.
Nutrition
(Per Serving, Approx.)
Calories: 280
Protein: 7 g
Fat: 6 g
Carbohydrates: 48 g
Fiber: 4 g
Sugars: 7 g
Sodium: 760 mg
Conclusion
Mediterranean Thai Vegetable Noodle Soup brings together the freshness of Mediterranean produce and the bold, aromatic notes of Thai cuisine in one cozy bowl. It’s nourishing, versatile, and full of texture — soft noodles, crisp veggies, and a zesty, fragrant broth. Perfect for a light dinner or a soothing meal on a chilly day, this soup is a great way to eat clean, feel energized, and enjoy a cross-cultural twist on comfort food.