I love everything about these soups. It’s basically the perfect comfort food.
The broth is rich and layered with flavor, the veggies are cooked but still maintain the slightest crunch, and bonus, it is soooooo healthy. I could eat a giant oversize bowl, be completely stuffed and have zero guilt. And the colors. Oh, those crazy beautiful colors just pull me right in. I am 100% guilty of liking my food more when it is beautiful. This plays right into that!
The absolutely best part about these soups though, is how versatile and customizable they are. You can make them completely vegan, you can use a chicken or beef broth, you can add in any protein or no protein, and use whatever vegetables you have lying around! The possibilities are literally endless. I have made this soup so many times and have never made it the same twice.
Plus, because of how I cook everything that goes into it, one pot can feed everyone the soup of the dreams. All the vegetables get briefly blanched directly in the soup, then removed and set aside. This was you create a “soup bar” of sorts where everyone can add whatever veggies, proteins or any other add ons you can think of. There’s no picking little pieces of whatever a child may not like. And that my friends makes this soup absolutely perfect!
I found my noodle basket in Thailand but they sell them on amazon for a reasonable price. It is worth the purchase!
I am going to add links here to all the broth varieties but will post everything you can do with the soup right here.
Hope you all have as much fun making and eating these soups as we do!
Peas and Love,
(amounts will vary depending on how many different vegetables you use and how much you want of them. These amounts are just suggestions)
Use a strainer or asian noodle basket (the link to buy one is in my post) and fill with each vegetable to cook one at time