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Frugal Meals

Easy Thai Curry Noodle Soup

February 27, 2014 by Katie Mae 6 Comments

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:

  • Easy and Delicious Thai Curry
  • Simple Nourishing Thai Noodle Soup
  • Thai Inspired Pizza with Peanut Sauce
  • Massaman Curry
  • Cold Thai Noodles and Vegetable Salad
  • Simple Thai Broth

Thai Curry Noodle Soup
 
Author:
Katie Mae Stanley @ The Nourishing Gourmet
Recipe type: Soup
Cuisine: Thai
Serves: 4-6
Print
 
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.
3.2.2265

 

Filed Under: $10 Main, $5 Dishes, Dairy Free, Gluten Free, Main Dishes, Nourishing Frugal Recipes, Soups Tagged With: Frugal Meals, Thai, Thai Curry

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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