Thai Instant Noodle Soup
This soup is a healthier alternative to the highly processed packaged instant noodles you can buy at the grocery store. The recipe only takes 10 minutes to make. If you meal plan or have a large family, you can double up the recipe and create individual servings in mason jars. The soup can be stored for several days in the fridge. Also, it is higher in protein, dairy-free and gluten-free. Simple and nourishing!
Equipment
- large mason jar
Ingredients
- ¾ cup boiling water
- 1 cup 240ml canned coconut milk, full fat
- 4 tsp Thai green curry paste
- 2 chicken bouillon cubes halved
- 4 tsp lime juice
- 2 tsp coconut sugar
- 2 cups 180g vermicelli noodles
- ½ cup 35g shiitake mushrooms, sliced
- ¼ cup 40g edamame beans
- 1 carrot chopped into matchsticks
- 2 servings simple shredded chicken
Instructions
- Place the ingredients into a large mason jar in the following order: coconut milk, green curry paste, chicken bouillon cube, lime juice, coconut sugar, noodles, mushrooms, edamame, shredded chicken.
- When ready to serve, pour roughly ½ - ¾ cup of boiling water into the jar and set aside to sit for 3 minutes.
- Now cover the jar with the lid and shake until combined. Serve immediately.
- Secure with the lid and store in the refrigerator for up to 3 days.
Video
Notes
Estimated Nutrition
- 445 kcals
- 18g fats
- 49g carbs
- 18g protein
- 2g fibre