How do you cook when your kitchen isn’t available for kitchen-ing? On a Sunday last April, I awoke at the crack of dawn jet-lagged from an (excellent) trip to Amsterdam* to an email from my apartment building that ConEd had found a gas leak in the main line to the building and had shut down service for safety. With this, I was indoctrinated into a society of New Yorkers I previously hadn’t known existed, as NYC is apparently riddled with tales of people who lived without gas for (what seemed like the minimum of) 6 months and up to 18 months while their building trudged at a snail’s pace through rounds of repairs and inspections.

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Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!

Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!

This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened.

Cozy Curry Noodle Soup (Thai-Inspired) from Minimalist Baker →