Recipes

Thai Noodle Soup

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.

Thai Noodle Soup

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.

Thai Noodle Soup

First, throw your veggie mix into a hot pan. No thawing necessary!

Thai noodle soup 2

When the veggies are mostly (but not completely cooked), add in thinly sliced chicken.

Thai Noodle Soup

Once the chicken is browned, add 3 tbsp of red curry paste.

Thai Noodle Soup

Add in coconut milk, and a little water if you want it to be more soupy.

Thai noodle soup 5

Add your noodles – I went with super thin egg noodles, which lend themselves well to soups.

Thai noodle soup 6

Bring to a boil, then simmer until the noodles are cooked through. That’s it!

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.

Thai Noodle Soup

Thai Noodle Soup

Ingredients:

  • 1 tbsp oil
  • 3-4 c fresh or frozen stir fry vegetables
  • 2 small chicken breasts, sliced thin
  • 3 tbsp red Thai curry paste
  • 2 cans coconut milk
  • 2 c noodles
  • salt & pepper
  • optional: 1 tsp curry powder, dash of red pepper flakes or Sriracha

Steps:

  1. 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.
  2. Add the chicken breasts to the pan and brown. They’re thin enough that they’ll cook fast.
  3. Add the curry paste and stir until coating everything.
  4. 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.
  5. Bring to a boil, then simmer until noodles cooked through. If the consistency is too thick for your liking, add a little water.

 

Thai Noodle Soup

What are your go-to weeknight meals? Help me out, I need more of these easy wins!

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