Thai Curry Noodle Soup

A healthy version of instant noodles, Thai style. I eat this almost every day for lunch.

I typically prep 5 jars / servings at a time.


For 1 jar / serving
See “Notes” section for items with a *


  1. Boil 2 cups of water (multiplied by the number of servings you’re making) in a pot.
  2. Place a servings worth of all the ingredients into a jar, except for the noodles, lime, and green onions.
  3. Once the water is boiling, cook your noodles in it for 1 minute, than place them into a strainer and pour cold water onto it - until none of the noodles are hot.
  4. Place a handful of noodles into the jar, and put the jar into the fridge.
  5. Place the sliced green onions and lime wedges into a ziploc or separate jar and refrigerate them to keep fresh.
  6. When ready to eat, boil water, pour it into the jar, wait two minutes before serving into a bowl, and then add a lime wedge and some green onions.