Thai Noodle Soup with Vegetables

Noodle dishes are just always delicious!

Put rice noodles in boiling water, remove from heat and let stand for 5-10 minutes. Drain and cut into bite-sized pieces with scissors. Divide evenly in soup bowls.

Peel garlic, cut into thin slices and roast in hot oil until golden. Set aside.

Remove loose and hard outer leaves from lemongrass. Rinse lemongrass, cut only the lower light soft part into narrow slices. Remove the peel from the ginger. Cut into small cubes.

Rinse and clean vegetables. Cut beans into pieces. Cut bell bell pepper into narrow strips. Halve the corn cobs. Cut asparagus spears into pieces or halve sugar snap peas. Shred spinach.

Boil clear soup with ginger and lemongrass for 5 minutes until slightly simmering. Add vegetables, except asparagus spears and spinach, and cook until al dente, about 5 minutes. Rinse basil and mint. Steep leaves in soup with asparagus spears and spinach for 1 minute. Season with salt and sesame oil.

Pour soup while boiling hot over noodles in baking bowls. Sprinkle with roasted garlic. Serve with sambal oelek, if desired.

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