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 →

It’s humbling that way every September, without fail, knocks me on my rump. One week, you’re breezy and unscheduled, reading books on a beach and tearing lobster apart with your bare hands (indeed, we were in Maine) and the next you’re realizing a certain fetid backpack was never emptied on the last day of school in June, scrambling for after-school care, and despite the fact that I work every week of the year, somehow there’s a lot more to do. If dinner can’t be made in one pan in which everything cooks at once, I haven’t been making it. And yet I’ve made this chicken dish four times in the last month; it’s clearly time to shout about it across the internet.

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