Easy Thai Curry Noodle Soup

Katie Mae

Katie Stanley is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Nourishing Simplicity about nourishing foods, herbal remedies, simple living, the deaf, raising her girls and encouraging other women in their walk with Christ.

Latest posts by Katie Mae (see all)

Thai Curry Noodle Soup

By Katie Mae Stanley, Contributing Writer

Light and flavorful, this simple Thai curry noodle soup will warm you on a cool evening. It is a perfect, frugal meal to throw together when you are short on time and is bursting with flavor.

Using homemade chicken stock adds an extra boost of nutrition to this tasty soup. Fresh stock is a frugal and easy way to nourish your family. Coconut milk not only makes your dish creamy and decadent is bursting with nutrition as well.

(Post may contain affiliate links. Thanks for supporting this blog!) 

When buying coconut milk it is important as part of a real foods diet to know what is in your milk. Many brands contain carrageenan, sugar and other preservatives. There are a few suitable options out there. Native Forest, is an excellent brand that is organic and BPA free. Another good brand is Thai Kitchen, which is not BPA free but the company claims that their product is “BPA safe”. Thai Kitchen is more creamy and has always been my favorite brand. And check out this brand, and this one, for guar gum-free coconut milk.

Thai is one of my favorite cuisines, there is no denying that. There is few thing less satisfying for me than creating ethnic dishes at home. When you use your own ingredients you can know that your food will be free of unhealthy oils, sugars and preservatives that are frequently found when dinning out.

Homemade Thai Inspired Recipes:

Thai Curry Noodle Soup
 
Author:
Recipe type: Soup
Cuisine: Thai
Serves: 4-6

 
Light and flavorful, this simple Thai curry noodle soup will warm you on a cool evening. It is a perfect meal to throw together when you are short on time and is bursting with flavor.
Ingredients
  • 2 quarts chicken broth
  • 1 can full-fat coconut milk
  • 1 16 oz vermicelli rice noodles
  • 1 lb chicken breast or thighs, thinly sliced
  • 1 medium white onion, thinly sliced
  • ½ lb fresh sugar snap peas
  • 2 tsp thai red curry, or curry paste of choice (I use this one)
  • 1 tsp fresh ginger
  • 2 cloves of garlic
  • 1 inch of lemon grass, split
  • optional garnishes
  • Fresh basil (Thai is preferred)
  • Fresh spearmint leaves
  • Fresh cilantro
Instructions
  1. In a large sauce-pot add the coconut milk, curry paste, lemon grass, garlic and ginger. Cook on low for 5 minutes.
  2. Add the onions cook for another five minutes.
  3. Pour in the broth and add the chicken and sugar snap peas. Simmer for about 5 minutes for until the chicken is cook through.
  4. Add the rice noodles, turn off the heat and cover until the noodles are softened.
  5. Garnish with thai basil, spearmint leaves and cilantro if desired.

 

Pasta e Fagioli (Italian Pasta and Bean Soup)

April Swiger

Hi, I’m April Swiger, wife to my best friend, and worship-pastor, Adam. We are hopeful adoptive parents waiting to bring home children from foster care. We live in Connecticut, less than an hour from where I grew up. As a native New Englander, I was brought up on delicious meals by my mother who values the art of cooking. Her guidance instilled in me foundational skills, and confidence in the kitchen from a very young age.

After graduating from James Madison University I spent six years in campus ministry, including a year in East Asia. As a result, my cooking has been greatly influenced by Chinese, Korean, Thai, and Vietnamese cuisine. You can bet that I fully indulged in many traditional, and unique, Asian dishes that year!/div>

I enjoy experimenting in the kitchen with simple, nourishing recipes, while strategically keeping to our tight ministry budget. On any given day you’ll find my crockpot bubbling with rich bone broth, mason jars full of coconut oil in the cabinet, and beans or grains soaking on the radiator. When I’m not caring for my husband and our home, you can find me reading, writing, blogging at Redemptive Homemaking, making my own beauty products, and researching new skills like gardening and lacto-fermentation. Whether it’s marriage, homemaking, or serving in our local church, I am first and foremost a follower of King Jesus, and my aim is to glorify Him with all that I do. 

pastaefagioli2

By April Swiger, Contributing Writer

Rich nourishing bone broth with frugal beans and pasta make Pasta e Fagioli  perfect for a large family dinner on a cold night.

(Kimi – This recipe is a perfect example of how simple and delicious it is to get beautiful, nourishing, health-building broth into your family, which is why we wanted to share it along with my post, 10 reasons homemade broth should be part of your diet!  Read the introduction to our series, 21 steps to a nourishing diet, and find out what a nourishing diet can and cannot do for you here. )

This recipe can be easily adapted for gluten-free and vegetarian diets by using vegetable broth instead of chicken, and eliminating the pasta completely or using a gluten-free brand of macaroni instead. Kimi recommends this brand. (Amazon links are affiliate)

Pasta e Fagioli is traditionally a peasant dish, as the ingredients are incredibly frugal. This particular recipe is one that my Italian family has been using for multiple generations. Even today when I walk into my 93 year old grandfather’s kitchen, this soup, bubbling away in his big aluminum pot, always comes to my mind.

My mother lovingly served our family this soup all throughout my childhood. “Bean Soup” nights were always my favorite! It wasn’t until after I graduated from college, and moved overseas for a year, that I finally learned to make it myself. I was living in China, and missing the traditional Italian food that was so easily accessible in the states. That was the year that I learned how to cook for myself from scratch, continuing the tradition of passing this recipe down the family line.

This soup is easily adaptable to whatever ingredients you have on hand. My grandfather, and mother, would frequently use a scoop of marinara sauce, instead of diced tomatoes. If you make this during the summer, fresh diced tomatoes, and herbs from the garden would work great as well. I like my pasta e fagioli heavy on the garlic, and with a nice kick from the crushed red pepper. You can adapt this to your family’s taste quickly and easily.

To keep this soup as frugal as possible, it’s best to use dried cannellini (or white kidney) beans. By soaking the beans overnight to remove irritating phytic acid, cooking them, and adding them to the rest of the ingredients, you’ve saved quite a bit of money! If you’re in a pinch, and need a fast meal, canned beans work great too. I often use Eden Organic’s canned cannellini beans, because the beans have been soaked and cooked with kombu seaweed, and their cans are BPA-free. They are a little pricy, but are a very good option if you are not able to use dried beans.

This soup is always better the next day, after the flavors have melded together overnight. If you’re lucky enough to have leftovers, enjoy a bowl for a wonderfully nourishing lunch!

Pasta e Fagioli (Italian Pasta and Bean Soup)
 
Author:
Recipe type: Soup
Serves: 6-8

 
This nourishing soup will warm your family up on cold winter nights! The recipe can be easily adapted to your taste buds or dietary needs.
Ingredients
  • 2 tablespoons olive oil
  • 5-6 Cloves of garlic, peeled and minced
  • 3 15oz Cans of cannellini beans (I like Eden Organic’s BPA-free canned beans), or 1½ cups of dried cannellini beans that have been soaked overnight, and cooked (about 5 cups cooked)
  • 7 Cups of chicken broth (vegetable broth to make it vegetarian)
  • 1 Cup chopped tomatoes (I love Pomi chopped tomatoes in a BPA-free carton)
  • ½ teaspoon Dried basil
  • ½ teaspoon. Dried oregano
  • ⅛-1/2 teaspoon. Crushed red pepper flakes, depending on how much “kick” you like
  • 1lb Ditalini pasta, or other short cut pasta like elbow macaroni or tubetti (a gluten-free pasta can be easily substituted as well)
  • Salt and Pepper to taste
  • OPTIONAL: Parmesan cheese and chopped flat leaf parsley
Instructions
  1. In a large pot heat the olive oil, and sauté the minced garlic for a minute or two. Be sure that it doesn’t brown.
  2. Add your beans (previously cooked, or canned with liquid), broth, tomatoes, basil, oregano, crushed red pepper, salt and pepper.
  3. Allow the soup to simmer for 45-60 minutes, stirring occasionally.
  4. Shortly before the soup is done, boil salted water for the pasta, and cook it al dente according to the package.
  5. When serving, spoon ¼-1/2 cup of the pasta into bowls, and ladle soup on top. I prefer not to store any leftover pasta in the leftover soup as it typically soaks up a lot of the broth and becomes soggy.
  6. Sprinkle grated parmesan cheese or freshly chopped parsley on top.

Other soups you may enjoy:

Knefla – A Savory German Stew (The Healthy $1 Menu)

Katie Mae

Katie Stanley is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Nourishing Simplicity about nourishing foods, herbal remedies, simple living, the deaf, raising her girls and encouraging other women in their walk with Christ.

Latest posts by Katie Mae (see all)

Knefla1NG

By Katie Stanley, Contributing Writer

There is something comforting about a pot of soup. It draws people around the dinner table with a sense of warmth and togetherness. It encourages you to slow down and enjoy one another’s company. Growing up,  soup was served at least once, normally twice,  a week for dinner with leftovers for lunch. My favorite was soups made from nourishing homemade chicken broth. If dumplings were added then I was on Cloud 9.

Soup Ladle is a little soup and sandwich place in the town where I grew up that is only open from ten to four. They have two speciality soups everyday. Wednesdays are Knefla day. Knefla is a stew that is attributed to the Germans and South Dakota. About once a month my mom would pick some up for dinner. The key was to remember to call in first thing after they opened to reserve your portion. She would order a gallon and, if you convinced her, a loaf of their famous “crunch bread” which actually tastes a bit like Dandelion Speckled Muffins.

There are different variations of Knefla but everyone seems to agree on three important things: chicken broth, dumplings and potatoes. From there you will see a verity of options such as adding cream to the broth, kielbasa, shredded chicken or vegetables. I like to keep my version simple – like how I remember it tasting growing up – using broth, dumplings, kielbasa and  potatoes. Homemade chicken broth really is the key. You can use cartons of broth from the store but you will miss out on the delicious flavor and nutritional benefit.

Knefla2NG

Knefla is a budget friendly dish even though it uses costly ingredients like kebasa and bacon. Only small amounts are used to build the flavor of the stew. This recipe costs me just over $1 per serving. Depending on where you live the prices for these ingredients will vary. In the end you may end up spending a little more or a little less than I did. Regardless, this recipe should be a frugal choice.

Recipe Break Down Per Serving (at my cost): 

Whole Wheat Pastry Flour- .06
Fresh Parsley .04
Salt- .02
Kielbasa- .39
Potatoes- .21
Onion-.06
Bacon-.10
Milk-.04
Egg- .04
Black Pepper- .01
Apple Cider Vinegar- .04
Chicken Broth- Free

Total- $1.01

Slow down a bit in the next few days and gather your family or friends around the table to enjoy Knefla. It can be a meal on it’s own or enjoyed with sauerkraut and bread fresh from the oven slatherd with butter.

Knefla- A Nourishing German Dumpling Stew
 
Author:
Recipe type: Soup/Stew
Cuisine: German
Serves: 6

 
A simple German stew brusting with flavor from homemade chicken broth and kebasa. Dumplings and pototoes are added to make this dish a meal on it’s own!
Ingredients
  • 4 quarts homemade chicken broth
  • 4 medium russet potatoes peel and cut into large cubed
  • 8 oz kielbasa, cut length wise and quartered
  • ½ cup yellow onion, diced
  • ¼ cup parsley, chopped
  • 4 slices bacon, finely chopped
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 recipe dumplings
  • Dumplings
  • 3 cups whole wheat pastry flour
  • 1 cup milk
  • 1 egg, beaten
  • 1 TBS apple cider vinegar
  • 1 tsp baking soda
  • 1 tsp salt
Instructions
  1. Knefla (Dumplings)
  2. In a large bowl, mix together the flour, milk and apple cider vinegar 8 to 24 hours before you want to make your soup. Mix until the ingredients are well combined. Cover the bowl and leave in a warm place for 8-24 hours.
  3. When you are ready to male your soup, add the egg, baking soda and salt. Knead with your hands until the ingredients are well combined.
  4. Divide the dough into 4 parts. On a lightly floured surface roll each part into a “snake” about ½ inch thick.
  5. Cut each roll of dough into ¼ inch pieces.
  6. Set aside and continue with the recipe below.
  7. Stew
  8. In a large soup pot cook the bacon over medium heat for about 5-8 minutes or until crispy. Remove and set aside leaving the grease in the pot.
  9. Add the onions to the pot. Sprinkle with 1 tsp of salt. Sautee over medium heat until translucent, about 5 minutes.
  10. While the onions are sauteing slice the kebasa length wise. Cut each half length wise again. Cut each quarter into small pieces.
  11. Pour in the broth and bring to a boil.
  12. Add the potatoes and dumpling. Allow the broth to return to a boil and then reduce the heat to a simmer for 10 minutes with the lid on. At first the dumplings will drop to the bottom of the pot, then they will rise to the serfice.
  13. After 10 minutes add the kielbasa and simmer for an additional 5 minutes or until the potatoes or tender.
  14. Serve each bowl with a bit of the reserved bacon and chopped parsley.

 

 

Late-Summer Garden Veggie Soup (Vegan, Dairy-Free, Gluten-Free)

Lindsey Proctor

Lindsey Proctor is a twenty-something foodie, with an emphasis on great tasting real food. She lives with her parents and sister on Hickory Cove Farm, a small, natural and sustainable farm in South-Central Pennsylvania where they raise Alpine and Nubian dairy goats, a flock of pastured laying hens and a few roosters, and a few beef steer. Her favorite place to be is out in the pasture with her goats, but she also enjoys spending time in the kitchen cooking, baking, preserving food, and cheese making. She also enjoys photography, music, and a really good cup of coffee, and blogging at The Life Of Linz. She views her life in the country as a great blessing and it is her firm belief that she has been placed there for a purpose; to help others get back to living and eating the way she think God intended us to - a simple, fresh, local, and seasonal way of life.

Late-Summer Garden Veggie Soup

By Lindsey, Contributing Writer

Summer is winding down, and my favorite season, Autumn, is upon us. Yay for crunchy leaves, bonfires, apples, pumpkins, sweaters, baking, and soup!

Soup like this one, brimming with the last of the garden’s bounty. Tomatoes, zucchini, onions, wax beans, and basil combine to make a nutritious chunky soup that’s perfect for this transitional weather – warm enough ward off the slight chill in the air, yet light enough to not be overwhelmingly hot. A spoonful of pesto (use Katie’s dairy-free pesto recipe, linked to in this post, if you need to keep it vegan/dairy-free) in each bowl makes the perfect finishing touch, and of course, a piece of crusty sourdough bread rounds it out and makes a great late-summer meal.

I created this recipe with one of my favorite (but sadly, not real food!) soups in mind – Panera Bread’s Garden Vegetable Soup with Pesto. I love that soup, and I really wanted to create a real-food version of it so I could enjoy it at home. While I didn’t succeed in recreating that “pizza in a bowl” taste the original version has, I do believe I like my version better, even though it turned out very different from it’s inspiration. :) I hope you enjoy it just as much!

Late-Summer Garden Veggie Soup (Vegan, Dairy-Free, Gluten-Free)
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4-6

 
Ingredients
  • 4 cups peeled diced tomatoes (Romas or other meatier-type tomatoes suggested)
  • 2 cups water
  • 2 TB extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 2-4 cloves garlic, minced
  • ¼ cup fresh basil, finely chopped
  • 2 cups yellow wax beans
  • 2 cups shredded zucchini
  • 1 TB rapadura sugar
  • 1 TB Italian seasoning
  • Sea salt and black pepper, to taste
Instructions
  1. In a large stock pot, combine tomatoes and water. Bring to a simmer and cook until tomatoes are tender, about 10 minutes. Process tomatoes in a blender until they are smooth. If desired, strain out seeds. Set aside.
  2. Heat oil in the bottom of the pan, add onions and peppers. Cook until onions are translucent and peppers are soft. Add garlic and basil, cook until garlic is translucent.
  3. Add tomato broth, beans, zucchini, sugar, Italian seasoning, and salt and pepper. Bring to a simmer and cook, stirring occasionally, until beans are tender, about 30 minutes. Garnish each bowl with a spoonful of pesto, if desired. Serve hot with crusty sourdough bread and enjoy!

 

Lindsey headshot

Lindsey Proctor is a twenty-something foodie, with an emphasis on great tasting real food. She lives  with her parents and sister on Hickory Cove Farm, a small, natural and sustainable farm in South-Central Pennsylvania where they raise Alpine and Nubian dairy goats, and a flock of pastured laying hens and a few roosters. Her favorite place to be is out in the pasture with her goats, but she also enjoys spending time in the kitchen cooking, baking, preserving food, and cheese making. She also enjoys photography, music, and a really good cup of coffee, and blogging at The Life Of Linz. She views her life in the country as a great blessing and it is her firm belief that she has been placed there for a purpose; to help others get back to living and eating the way she think God intended us to – a simple, fresh, local, and seasonal way of life.