FULLY LOADED ASIAN NOODLE SOUP

Comforting, quick, and full of bold flavour, this easy Asian noodle soup is budget-friendly and made with pantry staples – perfect for mid-week or lazy days.

An unforgettable trip

Over 20 years ago, we took one of the most unforgettable trips of our lives – touring Australia’s East Coast for a month. While in Melbourne, we stayed with friends I had met during my first flat-share in London. They were incredibly generous, opening their home and giving us a true taste of Aussie life.

They introduced us to their circle of friends, hosted a proper Aussie barbecue, took us wine tasting in the Yarra Valley, and showed us Melbourne through the eyes of a local. It was a special time that left a lasting impression.

Late night, empty stomachs

One night, after a long day of adventures, we all arrived home late – tired, hungry, and not particularly flush with cash. The idea of ordering take-away was tempting, but none of us wanted to wait or splurge on food delivery. That’s when our host Sarah suggested we make “Camping Soup”.

We didn’t know what to expect. Maybe a can of tomato soup from the pantry? Either way, we were grateful for anything warm and filling. But what we hadn’t considered was that Sarah’s Southeast Asian roots came with an incredible knack for turning humble ingredients into something delicious.

A surprising twist

She raided the pantry for packets of 3-minute noodles, grabbed a frozen mix of carrots, peas, and sweetcorn, chopped up some red onions and crunchy Asian cucumber – and within minutes, we had steaming bowls of fragrant, flavourful noodle soup in front of us. Far beyond the tinned stuff we’d imagined!

Where “Camping Soup” comes from

Sarah explained that “Camping Soup” was a childhood favourite – something her mum used to make on camping trips. It was easy to put together, used pantry basics, and only needed one burner. Ideal for the outdoors, or in our case, a budget-friendly night in.

Bringing it back home

Back home in the UK, this soup quickly became a go-to in our kitchen. Over the years, we’ve upgraded it into a proper meal – still quick, still comforting, but now packed with even more goodness.

One of the best parts of this soup? It’s versatility. You can add almost any leftover veg or protein you have lying around. It’s the perfect solution after a long day when cooking feels like a chore.

The secret ingredient: Tom Yum paste

This one ingredient elevates the dish completely.

Tom Yum paste is a concentrated base for Thai Tom Yum soup, typically made with lemongrass, galangal, lime leaves, chilies, and other aromatic herbs. It brings heat, tang, and depth of flavour in seconds.

Tip: Skip the westernised supermarket versions. The authentic ones from Asian grocery stores are far superior and make all the difference.

Quick tips for prepping

This dish comes together in under 10 minutes, but a little extra care with your veggies makes all the difference. Slice them into neat matchsticks or bite-sized pieces – it’s worth the effort for better texture and presentation.

One handy trick: use a cheese slicer for the carrots. It creates thin, even strips that are easy to chop into perfect matchsticks with minimal effort.

Frozen broccoli is another great addition. Just throw it into the water before adding the spices – the florets cook through quickly, no extra pot needed. Fewer dishes, more flavour!

Why we love it

It’s fast. It’s comforting. It’s budget-friendly.

But most of all, it’s nostalgic. Every time we make it, we’re transported back to that warm Melbourne kitchen, surrounded by friends and laughter.

This is more than a soup – it’s a hug in a bowl.

Watch the video below to see it being made:

FULLY LOADED ASIAN NOODLE SOUP

Servings

1

servings

Comforting, quick, and full of bold flavour, this easy Asian noodle soup is budget-friendly and made with pantry staples – perfect for mid-week or lazy days.

Ingredients

• 600ml water

• 1 packet instant noodles (including spice/oil sachet)

• Frozen broccoli florets

• 1 clove of garlic (chopped)

• 1 tsp of chopped ginger (optional)

• 1 tsp Tom Yum paste

• 1/2 small carrot (julienned or sliced thinly)

• 1/2 small red onion (cut into thin slices)

• 3cm Asian cucumber (or any cucumber you have on hand)

• 1 egg (poached)

• Small amount of cooked leftover meat (beef, chicken or prawns)

Directions

• Heat water in a medium-sized pot. Add the frozen broccoli and bring to a boil. Simmer until the broccoli is cooked to your preference, then remove and set aside.
• In the same pot, add the chopped garlic, ginger, Tom Yum paste, and noodles (including any seasoning sachets that come with the pack – see notes). Simmer for 3 minutes.
• While the noodles are cooking, slice your fresh vegetables and poach the egg (see notes for tips).
• Once the noodles are ready, pour the broth into a serving bowl. Top with the cooked broccoli, fresh vegetables, and poached egg. Serve immediately.

• Prevent boil-overs:
  When adding the spice sachets to the pot, they can sometimes fizz and cause the water to boil over. To avoid this, I temporarily turn off the heat while stirring them in, then turn it back on once everything has settled.
• Easy microwave-poached egg:
  For a quick poached egg, half-fill a mug with warm water, crack in the egg, and microwave for about 1 minute at 900W – or until the egg white is set.
• Use what you have:
  This soup is incredibly versatile. You can add almost any leftover vegetables or cooked protein you have on hand. I often freeze small portions of leftover meat – especially after a Sunday roast – and use them up in this soup for a no-waste, hearty meal.