Rice Noodles Soup

The soup I read about, was a Thai soup with ingredients like baby Bok Choy and lemongrass, which I didn’t have. So I made a Indo-Thai (and veggie) version of the soup. It was yummy and was usurped in no time at all.


  • a fistful of rice noodles
  • 1 carrot julienned or sliced in oblong manner
  • 1/2 cup finely shredded cabbage
  • 1 tsp ginger juliennes
  • 1 tbsp minced garlic
  • 1 small onion sliced lengthwise
  • 4 cups water
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp chilli sauce
  • 1 tsp soy sauce
  • 1 tsp Maggi Masala-e-Magic (Super ingredient!)
  • 1 tbsp cornflour mixed in half cup cold water
  • salt to taste

Cook the rice noodles as per the instruction on its packet and keep aside. Heat oil in a wok, and add the butter. Once it melts, add the garlic, ginger, and onion. Once the onion has softened a bit, add the chopped vegetables.

Stir fry on high heat for a minute or two. Now add the soy, and chilli sauce. Add the masala-e-magic powder and four cups of water. Add the noodles and salt and bring the soup to a boil.

Serve hot in individual bowls!

Happy Cooking!


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