Thai Noodle Soup

When I was visiting my parents on the mainland in October, it was like a perfect storm of sickness took hold of their house and would not freaking let go! It seemed when one of us started to feel better, another would come down with a sore throat or stuffy nose. It was NOT OKAY. One day I said to my mom – that’s it! I’m making Thai Noodle Soup for all of us. I always love when I can teach her a recipe since usually it’s the other way around! I learned how to make Thai noodle soup when we visited culinary school in Thailand. The instructor told us that sometimes it takes a bit of heat to knock out any sickness and that she has been making this soup for years for her kids and family members. Today I’m happy to share it with all of you!

Thai Noodle Soup

You Will Need:

3 tbsp. green curry

1 tsp. red curry

1 tsp. red pepper flakes

1/2 cup diced bell peppers

1/2 cup diced carrots

1/2 cup diced yellow squash

1 tbsp. ghee

1 pack noodles (I always keep these packs of Rice Ramen on hand!)

32 oz. of vegetable broth (you can use chicken too!)

1 cup full fat coconut milk

**just as a note – you can add in whatever vegetables you have! This recipe is one of those amazing make-what-you-want type of soups where you can add in whatever ingredients you have on hand. I love adding in butternut squash when I have it and chopped green beans are delicious, too!

1. In a large sauté pan, add in all your vegetables and ghee.

2. When vegetables begin to soften, add in curry, broth and coconut milk.

3. Allow vegetables and broth to simmer for 5 minutes, stirring occasionally.

4. Add in noodles and stir.

5. When noodles are soft, mix in red pepper flakes, remove from heat and serve.

This soup keeps nicely in the refrigerator, but it never lasts long at our house! My parents loved it and I’m convinced that the added kick of curry and red pepper flakes is enough to boot any virus. #realtalk

If you happen to make this recipe, be sure to let me know here, or on Twitter, Instagram or Facebook. Enjoy!