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Gluten Free
I didn’t have high hopes for Thai Kitchen’s Spring Onion rice noodle soup, and it didn’t change my mind. If you want a strong broth, this isn’t it. It’s about as plain as instant noodles get.
Produced in Thailand for Simply Asia Foods, LLC.
Table of Contents
- What’s in the Package
- How to Cook Thai Kitchen Spring Onion Instant Rice Noodle Soup
- How Does It Taste
- How Does It Compare
- How to Level Up Thai Kitchen Spring Onion Instant Rice Noodle Soup
- Final Verdict
- Tasting Notes
- Related Instant Ramen
- Where to buy Thai Kitchen Spring Onion Instant Rice Noodle Soup
- Community Ratings
- Leave Your Rating
What’s in the Package
Thin straight rice noodles with a seasoning packet and oil packet. Rice noodles feel and cook differently from wheat ramen, so be ready for that.
How to Cook Thai Kitchen Spring Onion Instant Rice Noodle Soup
Stovetop:
- Bring 1 cup of water to a boil in a small saucepan.
- Add the rice noodles, seasoning powder, and oil packet. Cook for 1 minute, stirring often.
- Take it off the heat and let it stand for 2 minutes, then stir and serve.
Microwave:
- Put the rice noodles, seasoning powder, and oil packet in a microwave-safe bowl and add 1 cup of water.
- Microwave on high for 3 minutes.
- Stir well and let it stand for 2 minutes before serving.
Ours were still a little underdone after the full time, so I’d give them one more minute.
How Does It Taste
The first thing that hit me when I opened it was a musty smell. The broth is very light, kind of like rice water. You barely get any spring onion. James called it hospital ramen, which is a pretty good way to describe how mild it is. The thin rice noodles tasted a little stale to us.
How Does It Compare
Next to other rice noodle soups, this is the mildest one I’ve had. If you’re used to something like MAMA Tom Yum, this will feel like a different food. One plus is that it’s made with rice noodles, so it may work if you avoid wheat. Check the package if you need it to be gluten-free or vegan.
How to Level Up Thai Kitchen Spring Onion Instant Rice Noodle Soup
This bowl needs help. Add lime, and a lot of it. Fresh cilantro goes with the spring onion. Thinly sliced beef stirred in at the end gives it some protein and actual flavor.
Final Verdict
On its own this one is pretty plain and needs a lot of help. Lime, cilantro and beef make it better. It wasn’t for us, and I wouldn’t buy it again.
Tasting Notes
How do I rate my ramen? Check out the Ramen Rating Guide.
Related Instant Ramen
- Thai Kitchen Lemongrass & Chili Instant Rice Noodle Soup
- Kang Shi Fu Pork Instant Noodles with Shallots
- Unif Tung-I Chinese Onion Flavor Ramen Noodles
- Mamy Chand Clear Noodle Soup
- MAMA Pho Bo Beef Noodle Soup
Where to buy Thai Kitchen Spring Onion Instant Rice Noodle Soup
Community Ratings
I’m probably a little biased by nostalgia since I ate these (and the other flavors from this brand) all the time as a teenager since it was one of the few readily available vegan options in my area at the time.
It’s pretty different from your typical instant ramen (I kind of hesitate to even describe it as ramen tbh- it’s more of a general instant noodle soup). The flavor is definitely pretty mild- though on the plus side, that means you can drink the soup without feeling like you just got a huge salt bomb. The portions are pretty small, and since the noodles are rice noodles it can be a little fussy cooking them properly- it doesn’t take long for them to go from unpleasantly hard to mushy. All that said though, I do find the flavor really nice and IMO they’re great as a snack rather than a meal.
