Even though it’s getting warmer, I still love soup. It’s such an easy thing to throw on the stove and is customizable to whatever you have in your fridge. For example, this soup was supposed to have sweet potatoes in it, but when I cut into my sweet potato it was rotten – so I adapted and added some different ingredients in.
Soup is also great when you’re cooking with friends. We made this recipe last week while catching up over glasses of wine. All that is really required is chopping and heating, so if you get distracted it’s no big deal 🙂
I want to try this recipe again with the sweet potato that is in the original recipe we adapted this from (http://naturallyella.com/2014/03/20/sweet-potato-sriracha-noodle-soup/) – if you try it, let me know how it tastes! Adjust the sriracha depending on how spicy you like it!
Sriracha Noodle Soup
1 medium red onion
1 tbsp minced garlic
1 1/2 tbsp minced ginger
1 carton vegetable broth (about 5 cups)
2 tbsp lime juice
1-2 tbsp sriracha
2 tbsp soy sauce
1/2 cup chopped carrots
1 1/2 cup sliced mushrooms
3-4 servings rice noodles
Cilantro + bean sprouts for garnish
In a pit, heat a little oil or cooking spray. Stir in red onion and cook until soft (about 4-5 minutes). Add the garlic and ginger and stir for about one minute. Add in 4 cups vegetable broth, lime juice, sriracha, and soy sauce. Bring to a boil and then reduce to a simmer.
Add the carrots and mushrooms. Cook about 2 minutes. Finally add the noodles and put a lid on the pot – cook until soft (about 5-6 minutes).
Serve the soup in bowls. Garnish with the cilantro and bean sprouts and extra lime juice. Add more sriracha on top for an extra kick!