Love ordering Thai noodle soup takeout? Try making it at home. It’s super simple and all you need is five ingredients to make the broth. Once you master that, you can have fun with the vegetables and noodles. I like the technique of roasting the vegetables rather than simmering them in the broth, as it slightly sweetens them.

Easy Thai Noodle Soup

Serves 4

1 to 2 tablespoons red Thai curry paste

4 cups vegetable stock

1 can coconut milk

1 tablespoon soy sauce

1 tablespoon brown sugar

1 (1-pound) package rice noodles

2 teaspoons coconut oil

8 ounces mushrooms, quartered

1 bell pepper, thinly sliced

1 small zucchini, sliced

12 cherry tomatoes

4 fresh basil leaves

1. Preheat the oven to 425 F. Bring a large pot of water to a boil.

2. Heat another large pot over medium-high heat. Add red Thai curry paste; cook and stir for 30 seconds.

3. Whisk in vegetable stock, coconut milk, soy sauce and brown sugar. Bring to a boil, then reduce heat to low, cover and simmer for 10 minutes.

4. Meanwhile, cook noodles in the other pot with the boiling water per package instructions. Drain noodles and set aside.

5. Place mushrooms on a baking sheet, drizzle with oil, and roast for 5 to 8 minutes or until the mushrooms look cooked.

6. Divide noodles and vegetables between four bowls, cover with broth. Garnish with basil.

Tasty tips

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)