I’m not ashamed to admit that I’ve been making this cozy noodle soup almost weekly since Ken and Verveine Oringer (co-authors of the brand-new cookbook, Cooking with My Dad, the Chef) shared their family recipe with us.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
A serving feels like eating a hug in a bowl. Here’s why I love it—and why you should too.
- It’s deliciously savory. A ½ cup of fish sauce packs the broth with savory umami but doesn’t make it taste fishy, while a couple tablespoons of Thai yellow curry paste add deep flavor, especially once bloomed in oil.
- Creamy = comfort. A 50-50 mixture of coconut milk and water make the broth rich and creamy but not greasy.
- Bright, fresh finish. A generous sprinkle of sliced scallions, chopped cilantro, and torn fresh basil add lots of fresh flavor, while a squeeze of lime juice brightens things up.
- It’s weeknight easy. Even though the recipe was developed by Ken Oringer, a James Beard Award–winning chef and restaurateur, it’s remarkably simple to make. It uses mostly pantry ingredients and it’s mainly hands-off—while the broth simmers for about 45 minutes, all you need to do is cook your rice vermicelli noodles.
Cooking with My Dad, the ChefGet 70+ kid-tested, kid-approved, (and gluten-free!) recipes for young chefs from Verveine Oringer and her dad, James Beard Award-winning chef Ken Oringer!
And if you need one more reason to love this recipe, it’s flexible and forgiving. I’ve swapped fresh mint for the cilantro and added cubed tofu instead of ground chicken. I’ve left out the basil entirely and added sliced mushrooms and bok choy. Every time, it hits the spot.