Thai Noodle Soup in a Cup

A delicious and easy sour Thai noodle soup you can take to work!


  • 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


  1. 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.
  2. Wrap shallots, cilantro and scallions together in cling wrap. Do the same but separately for the bean sprouts and chicken broth.
  3. Put vermicelli noodles in thermal cup. Top with sliced pork and peanuts.
  4. Lay wrapped ingredients on top.
  5. Close the lid tightly.
  6. 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!
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