I’m Aihoa! I created Food with Aihoa to share my food experiments and favorite recipes.
All in Noodles & Soups
This savory celery soup is full of bold, fresh celery flavor. The best part? A big stalk of celery contains just about 10 calories! So go ahead and make a big batch of this comforting, low-calorie celery soup for a filling veggie lunch or dinner.
This rich and creamy chicken and noodles dish is the perfect comfort food. Thick egg noodles and tender chunks of diced chicken are mixed in an easy sauce that is flavored with basic herbs and spices.
This delicious butternut squash soup is silky, slightly sweet, and rich in butternutty flavor. It's so easy to make that it will become your new favorite recipe! All you need are an onion, butternut squash, potatoes, celery, and a carrot.
Does soup get anymore comforting than this? This slow cooked chicken gnocchi soup is the coziest way to warm up this season! It's loaded with potato gnocchi, tender pieces of chicken, hearty veggies and it’s all bathing in a rich and creamy broth. You just can’t go wrong with this satisfying soup!
For creamy, cheesy, comforting goodness, give my broccoli cheddar soup a try! This hearty soup is loaded with all kinds of vegetable goodness, but uses simple everyday ingredients.
With fall (almost) here, it’s the perfect time for deliciously warm & cozy comfort food! One of my personal favorites is this tasty coconut curry chicken noodle soup. It’s simple to make, but oh so good. You can’t go wrong!
I love the combination of spicy red Thai curry paste and coconut milk. The curry paste and coconut milk are essential to this red curry chicken noodle bowl, so don’t skimp on them! I normally use red curry paste to make these egg noodles in chicken curry sauce (Chris's favorite) but had some left over that needed to be used up so I decided to experiment with this noodle bowl. Much to my delight, this turned out to be an excellent recipe that I'll keep handy for times when I need a quick fix of chicken and noodles, but with a kick. I used bell peppers, carrots, bean sprouts, and scallions, but feel free to use whatever veggies you have available.
If there's one dish that Chris and I love to make together, it's this Udon and Steak Noodle Bowl. The inspiration for this dish came when Chris described a dish that he had when he was younger. Based on what he could remember about the ingredients and flavors, we set out to re-create the dish. This meal hits all the bold flavors you could crave in a weeknight meal and has since become a part of our meal rotation. A bed of udon noodles drizzled in sweet and tangy sauce cradles fresh arugula and crisp bean sprouts, while tender, perfectly seasoned, juicy steak tops it off.
This recipe is the result of my boyfriend taking one of my recipes and making it even better. Like the original recipe, this recipe is quick and easy and comes together in just under 30 minutes. This recipe uses Pad Thai noodles, eggs, and chicken as its primary ingredients, and is flavored with the original tangy Pad Thai sauce and creamy peanut buttery goodness. The noodles soak up the sauce so well in this recipe that you won't be able to not ask for seconds!
My boyfriend woke up today and decided he was going to make soup. If you know me, you know that I love soups, so naturally, I was very excited for this. I'd like to note that this is one of his first soup endeavors, so anything could happen. The result - a rich coconut lemongrass chicken noodle soup that's the perfect combination of sweet and savory, with hints of lemongrass.
Pad Thai is a noodle dish originating from Thailand. In Vietnamese, this dish is called Hu Tieu Xao (Stir-Fried Noodle Dish). This is a flavorful Pad Thai recipe that anyone can make. It's quick and easy and comes together in just under 30 minutes. This recipe uses Pad Thai noodles, eggs, and chicken as its primary ingredients, and is flavored with a deliciously tangy Pad Thai sauce made of fish sauce, rice vinegar, soy sauce, brown sugar, lime, and sriracha.
Fish soup was one of my favorites growing up. It's light and fragrant with the perfect balance of sweet, sour, salty, and umami flavors. My mom would make so much that there would be enough for us for about half the week. Don’t worry, this is a scaled down recipe for 2, but you can always make more!
