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Thai Noodle Soup

Posted 1/2/2017 6:30pm by Jen Harris.

All the ingredients were purchased at The Local Grocer's store on Martin Luther King Ave. It came together as a delicious soup on a cold winter's night.

 

2 Tbs Olive oil (or any oil to keep sausages from sticking to pan)

1 package Corridor Sausage Co. Thai Style Green Curry Pork Sausage thawed and cut into coins

1 large yellow onion cut in strips

2 cloves garlic minced

Ginger minced (about the same size as your two cloves of garlic)

1 jalapeño diced

4 cups chicken broth (or 1 jar of Zoup’s Bone Broth)

2 star anise (optional)

1 package of Eden’s Mung Bean Noodles

3 oz. Spinach cut into ribbons

1 bunch of cilantro chopped

2 limes

Serves 4.  Prep time about 30 minutes.

 

On stove in a dutch oven or stock pot add oil and sausage over medium heat. Add onion, garlic, ginger and jalapeno. Saute until sausage is cooked through. Add broth and star anise, bring to a boil and reduce heat to simmer for 5 to 10 minutes for the flavors to marry. Add mung bean noodles and stir for a minute or two until noodles and soft and not sticking together. Add spinach and cook for another minute or two until wilted. Pour into bowls and top with fresh cilantro. Serve each bowl with half a lime and squeeze fresh juice into soup. Enjoy. Gluten free, grain free, soy free and dairy free.