thai curry noodle pots – food on the fly

thai curry noodle pots - food on the fly l

Hello from Calgary! Ralph and I are getting our three-month fill up of Coen! Our entire schedule revolves around his sleep routine. When he’s awake, it’s full-out, top speed Coen time. Eating, playing, story-time, walks in the park, bath time and snuggles fill his day and his mother’s. Watching Meaghan mother is fascinating to me. She is totally present for Coen. She recognizes every sound and understands every gesture which allows her to create an atmosphere of complete calm for him. When she was a baby, I had a mad sense of urgency that my floors needed to be shimmery clean at all times, the laundry had to be billowing on our clothesline no later than 10 am, windows sparkling, furniture dust-free and bathrooms mother-in-law worthy. What I would give to have a do-over. To understand how fleeting childhood is and know that I had the rest of my life to fold laundry.

I can’t get my children’s time back, but I intend to have no regrets with my grandchildren. We’re not spending a lot of time cooking this trip for obvious reasons.

thai curry noodle pots - food on the fly l

Thai Curry Noodle Pots are brilliant if you need food on the fly. Pack a bunch of fresh ingredients into a mason jar, store in the fridge until you’re hungry, add boiling water and bam – lunch is ready!

thai curry noodle pots - food on the fly l


  • 4 teaspoons high quality vegetable soup base
  • 2 teaspoons brown sugar
  • 2 teaspoons Thai red curry paste
  • 2 teaspoons fish sauce
  • 2 button mushrooms, thinly sliced
  • 1/2 cup coconut milk
  • 2 bundles of cooked soba noodles – 60 grams each
  • 2 scallions,thinly sliced
  • 1 teaspoon fresh ginger, finely minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into 4 wedges


  1. Divide soup base, sugar, curry paste, fish sauce and coconut milk between 2-500 ml mason jars.
  2. Add scallions, ginger, mushrooms and cilantro.
  3. Then add cooked noodles and lime wedge.
  4. Cover tightly and place in fridge until your hungry – up to 2 days.
  5. When ready to eat, remove lime wedge and fill with boiling water to the top of the jar. I put a stainless steel knife inside the jar to keep the jar from cracking. You could also let the jar come to room temperature for 1/2 an hour.
  6. Cover jar and let sit for 5 minutes.
  7. Open jar, squeeze with lime, stir until the curry paste is completely dissolved then dig in.

THE LOVE: If you want to add protein use cubed tofu or add chopped cooked chicken just before adding the boiling water.

thai curry noodle pots - food on the fly l

Thanks for reading.