Dairy-Free Kway Teow Soup
Warm up your soul with this comforting and wholesome Dairy-Free Kway Teow Soup, a plant-based twist on a beloved Southeast Asian classic. Featuring silky flat rice noodles swimming in a fragrant vegetable broth infused with garlic, ginger, and soy sauce, this recipe is bursting with umami-rich flavor. Tender bok choy, earthy mushrooms, and crisp julienned carrots add layers of texture and nutrition, while a splash of sesame oil ties everything together with a subtle nuttiness. Perfectly balanced with fresh cilantro, spring onion garnishes, and a hint of lime, this recipe is both light and satisfying. Ready in just 40 minutes, this dairy-free, vegan-friendly dish is perfect for a cozy weeknight meal that transports your taste buds straight to the bustling street food stalls of Southeast Asia.
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Ingredients
- 300 grams Flat rice noodles
- 8 cups Vegetable broth
- 3 cloves Garlic
- 1 inch piece Ginger
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 medium Carrot
- 2 cups Bok choy
- 200 grams Mushrooms
- 3 stalks Spring onions
- 0.5 cup Cilantro
- 1 whole Lime
- 0 to taste Salt
- 0 to taste Pepper
Directions
Step 1
Begin by soaking the flat rice noodles in warm water for about 15 minutes, then drain and set aside.
Step 2
Finely chop the garlic cloves and ginger. Slice the carrot into thin julienne strips, and chop the bok choy into bite-sized pieces. Slice the mushrooms and the spring onions and reserve some of the green tops for garnish.
Step 3
In a large pot, heat the sesame oil over medium heat. Add the chopped garlic and ginger and sauté for about 1-2 minutes until fragrant.
Step 4
Pour in the vegetable broth and bring it to a low simmer. Add the soy sauce and stir to combine.
Step 5
Add the mushrooms and carrots to the pot and simmer for about 5 minutes.
Step 6
Next, add the bok choy and flat rice noodles to the soup. Simmer for an additional 5 minutes or until the vegetables are tender and the noodles are cooked through.
Step 7
Season the soup with salt and pepper to taste. Adjust the soy sauce if needed to achieve the desired level of saltiness.
Step 8
Ladle the soup into bowls and garnish with sliced spring onions and chopped cilantro.
Step 9
Serve with lime wedges on the side for a burst of fresh citrus flavor before eating.
Nutrition Facts
| Serving size | (3082g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1719.4 |
| Total Fat 41.0g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 15.1g | |
| Cholesterol 0mg | 0% |
| Sodium 9057.4mg | 0% |
| Total Carbohydrate 290.8g | 0% |
| Dietary Fiber 38.9g | 0% |
| Total Sugars 43.1g | |
| Protein 63.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 723.1mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 6360.4mg | 0% |
Source of Calories