Thai noodle soup makes a fantastic weeknight meal that you can pull together with whatever’s in the fridge!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you have any questions about this, just click here! All images copyright Teaspoon of Nose 2012-2023.
Lately life has been moving a mile a minute, and after work it’s hard to muster much energy for tackling any real culinary masterpieces. I have to set goals for myself to cook more than once a week. #lifegoals. But recently I came across a Thai noodle soup recipe that looked ridiculously easy, so I gave it a shot after work recently.
It’s great! So easy. The hardest part is slicing chicken. And if you cut it thin, the whole thing comes together in 20 minutes.
It also made the perfect amount of leftovers: enough for the two of us to eat it that night and one more time, but not so much that it’s sitting in the fridge long enough that we get tired of it. Alternately, it could feed four people well with no leftovers.
First, throw your veggie mix into a hot pan. No thawing necessary!
When the veggies are mostly (but not completely cooked), add in thinly sliced chicken. Once the chicken is browned, add 3 tbsp of red curry paste.
Add in coconut milk, and a little water if you want it to be more soupy. Add your noodles – I went with super-thin egg noodles, which lend themselves well to soups.
It’s a great weeknight “20 minutes of brainless cooking and then you get to eat” meal. Plus it allows Logan and I choose our level of liquid (he prefers closer to stews).
If you want to give it some extra kick, stir in 1 tsp of curry powder and a dash or two of red pepper flakes or a squirt of Sriracha.
This is based off this recipe, but with my own twists.
Tools you’ll need: large pan.
Thai Noodle Soup
- 1 tbsp neutral oil
- 3-4 cups stir fry vegetables fresh or frozen
- 2 chicken breasts sliced thin
- 3 Tbsp red Thai curry paste
- 2 cans coconut milk
- salt & pepper to taste
- 1 tsp curry powder
- dash red pepper flakes or Sriracha
- 2 cups noodles
- Heat the oil, then add the veggies. Time varies for cooking (5ish for fresh, 8-10 for frozen), but cook the veggies most of the way through.
- Add the chicken breasts to the pan and brown. They’re thin enough that they’ll cook fast.
- Add the curry paste and stir until coating everything.
- Add the coconut milk and noodles. At this point, adjust your spices as you want – add salt & pepper and amp up the spice with curry powder, red pepper flakes, or Sriracha.
- Bring to a boil, then simmer until noodles cooked through. If the consistency is too thick for your liking, add a little water.
What are your go-to weeknight meals? My latest favorites are spring rolls, pesto quinoa chicken, and summer pasta!
1 thought on “Thai Noodle Soup”
[…] If you’re looking for other soups, try my butternut squash soup** or thai noodle soup! […]