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Mason Jar Tom Kha Gai
All the flavors of this Mason Jar Tom Kha Gai, a Thai food favorite, are prepped in advance and stored in a jar until ready to eat- just add hot coconut broth to enjoy it on the go or any time!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1
Calories 583 kcal
Ingredients
- 1 pouch Annie Chun Hokkien Noodles
- 1/4 cup shiitake mushrooms sliced
- 1 1 inch piece ginger peeled and cut into thin matchsticks
- 1 tablespoon lemongrass (tough outer layers removed and chopped
- 1/2 jalapeño sliced
- Handful cilantro leaves with tender stems
- 2 teaspoons coconut sugar or brown sugar
- Zest & Juice of 1 lime
- 1 tablespoon fish sauce
- 1 1/2 cups vegetable broth
- 1/2 cup coconut milk
- Lime wedges for serving
Instructions
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Add Hokkien Noodles to a large, heatproof glass jar. Top with mushrooms, ginger, lemongrass, jalapeño, cilantro, sugar, lime zest, lime juice and fish sauce. Cover with lid and refrigerate until ready to enjoy.
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When ready to enjoy, bring vegetable broth and coconut milk to a boil in a small saucepan. Pour broth mixture into the jar and cover with lid. Let stand for about 3 minutes. Stir and serve with lime wedges.
Recipe Notes
Top tips
- When adding ingredients to the jar, add the noodles first, followed by the vegetables and seasonings, and add the cilantro last/on top. It will stay fresher and avoid wilting that way.
- Make sure your jar is heatproof and has a leak proof lid, especially if you plan on taking this on the go- we definitely want to avoid leaks in your bag or car! I swear by Weck jars- used this Weck jar to make this soup and it was perfect for one portion! It’s a 3/4 liter size and holds about 28 ounces.
- Consider batching this recipe to make more for an easy, healthy meal prep option for the week!
- You can store the soup ingredients covered in the jar in the refrigerator for 3-4 days.