Spicy Thai Curry Noodle Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be healthier and fresher.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative; chicken thighs are usually cheaper than breasts.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds provide a similar crunch with less fat.

Add chopped garlic and ginger to a mini prep with red curry paste and coconut oil.

Blend until you have a thick paste, scraping down the sides as needed.

Heat a soup pot over medium heat and add the curry paste mixture; fry for 1-2 minutes until fragrant.

Deglaze the pot with chicken stock or vegetable stock using a whisk to incorporate.

Increase heat to high and bring the mixture to a simmer.

Pour in the coconut milk gently as the soup simmers.

Add rice stick noodles to the boiling soup; if using thicker noodles, increase cooking time to about 5 minutes.

Scoop the noodles into serving bowls and pour the broth over them.

Top with fresh cilantro, Thai basil, sliced Fresno chili, and scallion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens