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15 Rask thaisuppe med kylling og nudler
RecipesSaucesSeafoodSteakTapasTips & Tricks

Quick Thai Soup with Chicken and Noodles

by Tage
written by Tage

Few things are more satisfying than a steaming bowl of Thai soup on a busy weeknight. This quick version with chicken and noodles is one of my absolute favorites when I need something delicious on the table fast. It combines all those wonderful Thai flavors we love – creamy coconut milk, fresh lime, spicy chili, and the distinctive taste of red curry paste.

The great thing about this soup is that it’s incredibly filling while still feeling light and fresh. The chicken provides protein, the noodles give you that satisfying fullness, and all the vegetables add both flavor and nutrition. And the best part? From start to finished dinner, it only takes about 35 minutes. Trust me, you’ll be making this again and again.

Love Thai food? Check out my recipe for Thai red curry with salmon and green beans, or the popular pad thai with shrimp – both easy to make at home!

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Rask thaisuppe med kylling og nudler
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Quick Thai Soup with Chicken and Noodles

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 400 g chicken breast fillet
  • 200 g rice noodles
  • 1 l chicken broth
  • 400 ml coconut milk
  • 2 tbsp red curry paste
  • 3 cm fresh ginger
  • 2 cloves garlic
  • 1 red bell pepper
  • 200 g sugar snap peas
  • 150 g mushrooms (e.g. button mushrooms)
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp sugar
  • 1 tbsp neutral oil
  • 4 spring onions
  • 1 red chili
  • 1 bunch fresh coriander
  • Salt and pepper

Instructions

Cut the chicken breast into thin strips and season with salt and pepper. Finely chop the garlic and grate the ginger. Cut the bell pepper into thin strips, slice the mushrooms, and halve the sugar snap peas. Cut the spring onions into diagonal slices and the chili into thin rings. Soak the noodles in cold water while you make the soup.

Heat the oil in a large pot over medium-high heat. Quickly sear the chicken strips until golden, about 3-4 minutes. Remove the chicken from the pot and set aside. In the same pot, fry the garlic, ginger, and curry paste for 1 minute until fragrant.

Pour in the chicken broth and bring to a boil. Stir in the coconut milk, fish sauce, soy sauce, sugar, and lime juice. Let the soup simmer for 5 minutes so the flavors blend. Taste and adjust with more fish sauce or lime juice if needed – the soup should be balanced between salty, sour, sweet, and spicy.

Add the bell pepper, mushrooms, and sugar snap peas, and cook for 3-4 minutes until the vegetables are tender but still have some crunch. Drain the noodles and rinse them in cold water. Add the noodles and chicken back to the pot and warm through for 1-2 minutes.

Divide the soup into deep bowls and top with spring onions, chili, and plenty of fresh coriander. Serve immediately while the soup is hot. If you have lime wedges for serving, it adds an extra authentic touch – an extra squeeze of lime really elevates the flavors.

Notes

Tip: Use full-fat coconut milk for an extra creamy soup. The rice noodles can be swapped for egg noodles if you prefer. Want more heat? Increase the amount of curry paste or let the chilies sit in the soup longer. The soup keeps for 2-3 days in the fridge, but the noodles absorb liquid, so add extra broth when reheating.

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10 Kremet laksepasta med spinat og sitron
RecipesSaucesSteakThai food

Creamy Salmon Pasta with Spinach and Lemon

by Tage
written by Tage

This creamy salmon pasta with spinach and lemon is one of my absolute weeknight favorites when I want something that’s quick, delicious, and feels a bit special. The beautiful combination of rich cream, fresh lemon, and tender salmon hits the perfect balance between comfort food and something that actually feels really good and healthy.

What I love most about this recipe is that it’s ready in under 30 minutes but tastes like you’ve been slaving away in the kitchen for hours. The lemon’s brightness cuts through the creamy sauce, and the spinach adds both color and extra goodness. Perfect for an ordinary Tuesday night, but also fancy enough to serve to guests.

I usually use salmon that’s on sale, and it works perfectly well. You can also swap it out for trout if you prefer. Trust me, you’ll be making this one again and again!

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Kremet laksepasta med spinat og sitron
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Creamy Salmon Pasta with Spinach and Lemon

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 400 g pasta (penne or tagliatelle)
  • 400 g salmon fillet without skin
  • 200 g fresh baby spinach
  • 3 cloves garlic
  • 3 dl heavy cream
  • 1 dl cooking cream
  • 1 lemon (juice and zest)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper
  • Fresh dill for serving (optional)
  • Grated parmesan for serving

Instructions

Cook the pasta according to package directions in salted water. Rinse the salmon fillet and cut it into pieces about 2-3 cm. Season the salmon pieces with salt and pepper.

Heat butter and olive oil in a large, wide pan over medium-high heat. Sear the salmon pieces for about 3-4 minutes until golden on the outside but still juicy inside. Remove the salmon from the pan and set aside.

Finely chop the garlic and sauté it in the same pan for about 30 seconds until fragrant. Pour in the heavy cream and cooking cream, and bring to a boil. Lower the heat and let the sauce simmer for 3-4 minutes until it thickens slightly. Stir in the lemon juice and a little finely grated lemon zest. Season with salt and pepper.

Add the baby spinach to the sauce and stir until it wilts, which takes just 1-2 minutes. Gently return the salmon to the pan along with the cooked pasta. Toss everything together and warm through for 1-2 minutes.

Serve with plenty of freshly grated parmesan and chopped dill on top if desired. A good slice of bread on the side is never wrong!

Notes

Tip: Don't overcook the salmon in step 2—it should still be slightly pink inside since it will warm up again in the sauce. You can substitute baby spinach with frozen spinach, just thaw and squeeze out the water first.

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15 Bilde av pasta bolognese med et dryss av parmesan
RecipesSteakThai food

Pasta Bolognese – Family Favorite

by Tage
written by Tage

Pasta bolognese is brilliant for busy weekdays and takes only 15 minutes with a bit of practice. We usually eat it all up and both kids and adults love this dish. We shop once a week and typically make this later in the week, because all the ingredients keep well.

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Bilde av pasta bolognese med et dryss av parmesan
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Pasta Bolognese – Family Favorite

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 400 g pasta
  • 1 package ground meat (400-500 g)
  • 1 clove garlic
  • 1 can crushed tomatoes
  • 1 tbsp nutritional yeast
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp oregano
  • Chili flakes
  • Parmesan
  • Pepper
  • Salt

Instructions

Use a heavy-bottomed pot and pour in olive oil. Set to medium heat. At the same time, use a large pot to heat 4 liters of water with generous amounts of salt (1 tbsp per liter). Measure out 400 g pasta and have it ready for cooking. Crush garlic and sauté lightly in olive oil. Then add crushed tomatoes. Add nutritional yeast, salt, oregano, balsamic vinegar, and pepper. Let the sauce simmer while you wait for the water to boil. Then brown the ground meat or a vegetarian substitute. Once browned, add it to the tomato mixture. When the water boils, break the pasta in half and add to the water. Cook according to package directions (probably about 10 minutes). When the pasta is done, pour some of the cooking water (about 1 dl) into the tomato mixture. This gives the dish a creamy texture! Drain the rest of the water from the pasta and mix thoroughly with the tomato mixture. When serving, experiment with extra pepper, salt, nutritional yeast, chili flakes, and parmesan. Delicious, tasty, and filling!

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10 Hvit pizza med blamuggost og skinke
RecipesSteakVegetarian

White Pizza with Blue Cheese and Ham

by Tage
written by Tage

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Hvit pizza med blamuggost og skinke
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White Pizza with Blue Cheese and Ham

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 1 pizza base straight from the freezer per person
  • 0.5 tub creme fraiche per pizza
  • 1 clove finely chopped garlic
  • 0.5 chili pepper
  • 1 tsp oregano
  • Salt and pepper
  • Good quality cured ham
  • Blue cheese
  • Mushrooms
  • Red onion
  • Arugula

Instructions

Set the oven to maximum temperature with fan setting. Mix garlic, chili, oregano, salt and pepper together with the creme fraiche and let it sit for a bit while you slice the mushrooms and red onion.

Spread the creme fraiche mixture over the pizza base, distribute mushrooms, onion and blue cheese on the pizza. Bake for 6-10 minutes, until you see that the pizza base is darker in color and the toppings are nicely cooked.

Remove the pizza from the oven and distribute the ham over it, add plenty of arugula and serve.

Notes

Tip: Use homemade pizza bases straight from the freezer for best results.

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15 Thai red curry med svinekjøtt og søtpotet
RecipesSaucesSeafoodSteakTips & Tricks

Thai Red Curry with Pork and Sweet Potato

by Tage
written by Tage

This is one of my absolute favorites when I need dinner on the table fast but don’t want to compromise on flavor. Thai red curry with pork and sweet potato is creamy, slightly spicy, and bursting with flavor – exactly how a proper curry should be.

The sweet potatoes add a lovely sweetness that balances perfectly against the red curry paste, and the pork becomes tender and juicy. The best part? You can have this on the table in under 45 minutes! If you want to try something a little different, I can recommend Thai Stir-Fry with Pork and Bell Pepper which is also quick and incredibly delicious.

I love making double batches of this dish and freezing it for busy weeknights. It actually tastes even better the next day when the flavors have had time to meld together properly.

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Thai red curry med svinekjøtt og søtpotet
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Thai Red Curry with Pork and Sweet Potato

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 600 g pork (cut into cubes)
  • 2 medium sweet potatoes (about 400 g, cut into cubes)
  • 1 can coconut milk (400 ml)
  • 2-3 tbsp red curry paste
  • 1 red bell pepper (cut into pieces)
  • 150 g sugar snap peas
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp neutral oil (canola or sunflower oil)
  • Fresh cilantro for topping
  • 1 lime (cut into wedges)
  • Jasmine rice for serving

Instructions

Heat oil in a large wok or deep skillet over high heat. Brown the pork in batches to get a nice color, about 3-4 minutes per batch. Remove the meat and set aside.

Lower the heat to medium and add onion and garlic to the pan. Sauté for 2 minutes before stirring in the red curry paste. Cook the paste for 1 minute until fragrant – this releases all the flavors.

Pour in the coconut milk and stir well. Add the sweet potato cubes and let everything simmer covered for 10 minutes until the sweet potatoes start to become tender.

Return the pork to the pan along with the bell pepper and sugar snap peas. Season with fish sauce, soy sauce, and sugar. Let it simmer for 5-7 minutes until the vegetables are tender but still have a bit of bite.

Top with fresh cilantro and serve with freshly cooked jasmine rice and lime wedges on the side. Extra red curry paste can be added along the way if you want it spicier.

Notes

You can swap the pork for chicken or beef if you prefer. Feel free to make double portions and freeze them – this dish freezes perfectly. Want more vegetables? Broccoli, bamboo shoots, or mushrooms work wonderfully!

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15 Pasta med reker, hvitløk og chili
RecipesSaucesSteakThai food

Pasta with Shrimp, Garlic and Chili

by Tage
written by Tage

There’s something truly magical about simple pasta dishes that taste luxurious. This pasta with shrimp, garlic and chili is one of my absolute favorites when I want something incredibly delicious, but that takes no more than 20 minutes from start to finish. It’s inspired by the classic Italian aglio e olio, but with juicy shrimp and just the right amount of chili kick.

The best thing about this recipe is that it’s so incredibly simple, yet tastes like you’ve spent hours in the kitchen. The secret lies in using pasta water to create a silky smooth sauce, and not skimping on the garlic. Trust me, it’s worth it! If you want more seafood on the menu, check out my creamy salmon pasta with spinach and lemon or the quick Asian fish soup.

If you serve this to guests, I promise they’ll think you’re a star chef. Perfect for Friday night dinner or when you want to impress without the stress.

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Pasta med reker, hvitløk og chili
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Pasta with Shrimp, Garlic and Chili

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 400 g spaghetti or linguine
  • 400 g shrimp, peeled
  • 6-8 cloves garlic, thinly sliced
  • 1-2 red chili, finely chopped (remove seeds for less heat)
  • 1 dl good olive oil
  • 1 tbsp butter
  • Juice from 1 lemon
  • 1 tbsp lemon zest, finely grated
  • 1 bunch parsley, roughly chopped
  • Salt and pepper
  • Flaky sea salt for serving

Instructions

Cook the pasta in salted water according to package directions. Important: Reserve 2 dl of the pasta water before draining – this makes the sauce extra creamy and silky smooth.

Heat the olive oil and butter in a large frying pan over medium heat. Add the garlic and chili, and let it sizzle gently for 2-3 minutes until the garlic starts to get a bit of color. Be careful not to let the garlic turn brown, as it will become bitter.

Turn up the heat to medium-high and add the shrimp. Cook them for 2-3 minutes until they turn pink and are heated through. Season with salt and pepper. Pour in the lemon juice and let it simmer for half a minute.

Add the freshly cooked pasta directly to the pan along with 1 dl of the pasta water. Stir well and let it cook over high heat for 1-2 minutes while stirring. The pasta water will emulsify with the oil and create a light, glossy sauce that coats every strand of pasta.

Add the lemon zest and most of the parsley. Stir well to combine. Taste and adjust with more salt, pepper or lemon if needed. If you need more sauce, add a bit more pasta water.

Serve immediately on warmed plates. Top with the remaining parsley and a bit of flaky salt. Fresh parmesan on the side is welcome, though it's not traditional with seafood.

Notes

Feel free to use fresh shrimp if you can get them – it makes the dish even better! And don't be afraid to use plenty of garlic, it's the soul of this dish. If you want more vegetables, you can add some baby spinach toward the end.

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15 Rask thaigryte med kylling og cashewnøtter
RecipesSaucesSteakTapasTips & Tricks

Quick Thai Chicken Stir-Fry with Cashews

by Tage
written by Tage

This is one of those dinners I make when I come home late and have zero energy to spend hours in the kitchen. A quick Thai chicken stir-fry with cashews is just so incredibly satisfying – loads of flavor, crunchy nuts, juicy chicken, and colorful vegetables, all in under half an hour. It’s perfect for busy weeknights when you want something better than takeout, but just as quick.

What I love most about this dish is the balance between sweet, salty, and sour, with the crunchy texture from the cashews that elevates the whole thing. And if you’ve already made a batch of Thai pork stir-fry with bell peppers, you know these stir-fry dishes are incredibly versatile – feel free to swap the chicken for tofu or shrimp if you want to mix it up.

The trick to getting a really good Thai stir-fry is having all your ingredients ready before you start cooking. Things move very quickly once the heat is on, and you don’t want to be searching for oyster sauce while your chicken is burning. If you have a wok, it’s perfect, but a large frying pan works just fine too.

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Rask thaigryte med kylling og cashewnøtter
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Quick Thai Chicken Stir-Fry with Cashews

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 500 g chicken breast fillets, cut into pieces
  • 200 g cashews
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tbsp rapeseed oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 spring onions, sliced
  • 1 red chili, minced (remove seeds for less heat)
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 dl water
  • 1 tsp cornstarch
  • juice from 1/2 lime
  • 1 handful fresh cilantro
  • rice for serving

Instructions

Start by getting all your ingredients ready – things move fast once the cooking begins! Cut the chicken into roughly 2 cm pieces and have your bell peppers prepped. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, and water. Mix the cornstarch with a little extra water to create a thin slurry.

Heat a large wok or frying pan over high heat with half the oil. When it's really hot, fry the cashews for about 2 minutes until they get some color. Remove them and set aside. In the same pan, add the remaining oil and fry the chicken pieces for 4-5 minutes until cooked through and nicely browned. Remove and set aside with the cashews.

Lower the heat to medium and add the garlic, ginger, and chili. Let it sizzle for 30 seconds – this is where the aroma comes! Add the bell peppers and stir-fry for 2-3 minutes until they begin to soften but still have a bit of crunch.

Pour in the sauce mixture and bring it to a boil. Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens slightly. Return the chicken and cashews to the pan and toss everything together well. Let it heat through for 1-2 minutes.

Remove the pan from the heat and squeeze over the lime juice. Taste and adjust with more soy sauce or sugar if needed. Serve immediately over steamed rice and top with spring onions and cilantro.

Notes

If you want more vegetables, feel free to add sugar snap peas, baby corn, or broccoli. The vegetables should stay crisp, so don't overcook them. If you don't have oyster sauce, you can substitute it with extra soy sauce, but oyster sauce gives that authentic Thai stir-fry flavor.

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10 Rask nuddelsuppe med ingefær og sopp
RecipesSteakTapas

Quick Noodle Soup with Ginger and Mushrooms

by Tage
written by Tage

This quick noodle soup is a lifesaver on busy weeknights when you need something warm, filling, and really delicious in under 30 minutes. I make this at least once a week, especially when it’s cold outside and your body is crying out for something warming from the inside.

The combination of fresh ginger and mushrooms gives a deep, aromatic flavour that beats most ready-made soups I’ve tasted. And the best part? You can customize it exactly how you like – more vegetables, some protein, or extra chili if you like it hot. If you enjoy Asian flavours, also check out my quick Asian fish soup for another variation.

The secret lies in the fresh ginger that gets to simmer with the broth from the start. It provides a warmth and freshness that really elevates the entire dish. Perfect comfort food when you need it most!

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Rask nuddelsuppe med ingefær og sopp
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Quick Noodle Soup with Ginger and Mushrooms

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 300 g ramen or egg noodles
  • 1 l chicken broth
  • 5 dl water
  • 250 g button or shiitake mushrooms
  • 1 large piece fresh ginger (about 4 cm), peeled and grated
  • 3 cloves garlic, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 spring onions, sliced
  • 200 g baby spinach or bok choy
  • 2 eggs
  • 1 tbsp neutral oil
  • Salt and pepper to taste
  • Chili oil or sriracha for serving (optional)
  • Sesame seeds for garnish (optional)

Instructions

Heat a large pot with the broth and water. Add the grated ginger and bring to a boil while you prepare the rest of the ingredients. This is the trick to getting that lovely, warming ginger flavour throughout the entire soup.

Slice the mushrooms. Heat a large pot or wok with oil over medium-high heat. Sauté the mushrooms for 4-5 minutes until nicely browned. Add the garlic and cook for another minute. This adds depth and umami to the soup.

Pour the hot broth over the mushrooms in the pot. Add the soy sauce and sesame oil. Let it simmer for 5 minutes so the flavours have time to meld. Taste and season with salt and pepper – remember that soy sauce is salty, so go easy.

While the soup is simmering, cook the noodles in a separate pot according to package instructions, usually 3-4 minutes. Drain and rinse quickly under cold water to stop the cooking. This prevents them from getting too soft when added to the soup.

Boil two eggs in a small pot for 6-7 minutes for soft-boiled eggs with runny yolks. Pour cold water over them, peel and cut them in half. You can also drop the egg directly into the soup if you prefer a more rustic approach.

Place the noodles in large bowls. Add the baby spinach or bok choy directly to the hot soup and let it wilt for 1-2 minutes. Ladle the soup over the noodles in the bowls.

Garnish with spring onions, the soft-boiled egg, and sprinkle with sesame seeds. Serve with chili oil or sriracha on the side for those who like it spicy. Trust me, this soup warms you up on cold autumn evenings!

Notes

This soup is wonderfully flexible. You can swap the chicken broth for vegetable broth for a vegetarian version, or add pieces of chicken, prawns, or tofu for more protein. Bok choy is more authentic than spinach, but both work excellently. The recipe can easily be doubled if you want leftovers for lunch the next day.

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