Prep ahead staples for your fridge and freezer, quick Thai noodle soup. 

Making a quick soup in the middle or end of the day can be done easily when you have things ready for you. 


Keeping already prepared components in you fridge and freezer make cooking anything easier. 

Fridge: I keep grated ginger, pressed garlic, cut onions, and a seasoning mixture of blended onion, garlic, habenaro, thyme. I also have almonds, walnuts, and pine nuts that I keep handy. 

Weekly: I will keep cooked meat, chopped veg of various types for quick assembly after work. 

Freezer: I will empty a can of coconut milk into ice cube trays then put into a mason jar, same with left over cream or half/half. I also freeze butter that I have cubed and placed on a plate then placed into a mason jar (so it doesn’t stick together). I like to make a soup mix when I have a lot of variety of veggies around, such as diced celery, carrots, onions, parsnips, thyme–all portioned into one bag for one pot of soup. As for herbs, I bought a poultry mix one day and separated them, diced and labeled them. Green onions and chopped parsley and cilantro are a staple as well. These are great for cooking but obviously not as good for raw dishes. 

Using these, I made an Asian inspired soup in 15 minutes. 


I started with boxed chicken stock into a pot, I added a cube of coconut milk, diced cooked chicken, chopped mushrooms, garlic, ginger, and a sliver of hot pepper or you can use sriracha–bring to a boil then add scallion, cilantro, rice noodles, until cooked. This is easy to modify in many ways. 

Give it a try!

YUM!

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