Thai Noodle Soup in a Cup
This recipe comes in conjunction with a giveaway I am doing. I’m partnering up once again with Tiger USA, this time to give away some cool thermal soup cups perfect to take to work, school or picnics. As soon as I received my own I thought of a post I saw not too long ago on Serious Eats and decided to create my own instant noodle recipes. Thai noodle soup in a cup anyone? Yes please!!
This Thai noodle soup has all the classic South East Asian flavors; sour, pungent and acidic with fresh herbs and lots of shallots and scallions. The soup broth is very easy to execute; take a chicken bouillon cube that’s been broken up into granules and wrap it in cling wrap. Put the fish sauce, lime juice and sugar in a small container and pack it up with the rest. Now all you need to do before you can dig into to this yummy Thai noodle soup is unwrap everything, put it in the cup, add hot water and stir! And just like that you can enjoy a classic Thai noodle soup from the comfort of your office chair – not bad uh?
It’s cheaper than eating out every day, much healthier since you know exactly what ingredients are going into your meal and will definitely taste better than what you can find near your office or school cafeteria. You can add or subtract ingredients and create your own flavor combinations – taking lunch to work has never been more fun!
I have two more thermal soup cup recipes coming up in the next couple of weeks that I love to bits and cannot wait to share with you! Stay tuned!
Thai Noodle Soup in a Cup
A delicious and easy sour Thai noodle soup you can take to work!
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 1 person 1x
- Category: lunch, snack
- Cuisine: noodles, Thai
- vermicelli noodles
- 1 tablespoon shallots (finely chopped)
- 2 tablespoons scallions (finely chopped)
- 1/4 cup bean sprouts
- 1 tablespoon peanuts (finely chopped)
- 1 tablespoon chopped cilantro
- 1 smalll pork cutlet (cooked and sliced bite size (optional))
- sriracha sauce (optional)
For the broth:
- 1/4 teaspoon powdered chicken stock
- 1 tablespoon fresh lime juice
- 2 tablespoons fish sauce
- 1 teaspoon granulated sugar
- 1 cup hot water
- Soak the vermicelli noodles in hot water for 7 minutes (al dente). Drain and pat dry with paper towels. You can also take them to work dry if you don’t mind waiting 10 minutes for them to soften.
- Wrap shallots, cilantro and scallions together in cling wrap. Do the same but separately for the bean sprouts and chicken broth.
- Put vermicelli noodles in thermal cup. Top with sliced pork and peanuts.
- Lay wrapped ingredients on top.
- Close the lid tightly.
- Before serving, add hot water to the cup, unwrap the ingredients and add them to the cup. Stir well and add a squirt of sri racha (optional). Dig in!