September 28, 2011

#517: Thai Kitchen Thai Ginger Instant Rice Noodle Soup

So I let my wife pick between two packs of noodles and she picked this as the one I should eat today! Thai Ginger sounds really good to me – I like Thai flavors and I like ginger a lot. Let’s see how this tastes!

An oil packet and a seasoning packet. Nothing too surprising here, although I do like seeing more than one packet in a more ‘domestic’ pack of noodles.

Looks great from here! So I was kind of surprised how it requires only one cup of water to cook. But then…

Finished (click image to enlarge). Added an egg. The rice noodles were quite good – they weren’t weak, but almost melted in my mouth – reminiscent of the old Mrs. Grass soup I remember from being a kid with the flu. The broth ended up being thicker and heartier than most. The flavor was almost buttery and very satisfying – a hint of ginger – not too much, not too little. I would term this as succulent. I really enjoyed it – 4.25 out of 5.0 stars! Find it here.

Wow this looks really good! Thai Ginger Chicken!!!

Competitive eating: noodles!

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.

3 thoughts on “#517: Thai Kitchen Thai Ginger Instant Rice Noodle Soup

  1. Eric

    Hey! Im having this tonight! Ive never added an egg to it and I was surprised that you called the broth thick, because usually with mine its like a normal soup. I think it was thicker because you must have cooked it longer then I usually do. I usually microwave 3 minutes, which cooks less then boiling for 3 minutes. This applies to all the thai kitchen soups so if you want harder noodles just microwave em instead. When I cook it, the noodles aren’t melt in your mouth type of thing – they are chewy. If you crave more noodles/broth because of the small serving size, thai kitchen also offers a bowl version which is a bigger serving.

    Fun fact: Thai Ginger isnt the “ginger” most people know at all. Its actually a different ingredient somewhat related to the ginger plant, but has a different taste. The real name for it is called “galangal” (which can be found in the ingredient list). I have both galangal and ginger in my ramen spice shaker and always add a bit more galangal to this flavor. I love this stuff!

    1. Hans "The Ramen Rater" Lienesch Post author

      Oh yeah I’m an advocate of adding the noodles to boiling water and cooking for the exact time listed on the package – that’s just me. I think the microwave is an excellent invention, but unless the noodles are microwave only, I avoid using the microwave completely.
      Ah yes galangal – I forgot all about that one. Thinking I may need to set up an ingredient shaker thing like you got – sounds good! – As for the small packet/bowl sizes – I’ll review both as I get to them.

      – The Ramen Rater

  2. Laurent


    I like Thai Kitchen brand noodles because they are low in fat compared with the others, and some of the flavours are quite low in salt too. Unfortunately, they are usually more than $1 each here in Vancouver, and IMHO that’s way too much to pay for a tiny pack of noodles. Still on the look out for other low fat/salt brands. Would appreciate any recommendations. Keep up the good work!



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