Mee Katee - Egg Red Curry Noodle Soup - Lao Food at Saeng’s Kitchen

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: Thai curry paste

Homemade paste can be lower in sodium and preservatives.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a good alternative for flavor without fish.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

Boil water in a large pot and cook egg noodles until tender, about 4-5 minutes.

Drain the noodles and set aside.

In the same pot, heat coconut milk over medium heat until warmed through.

Add red curry paste to the coconut milk and stir until well combined, about 2-3 minutes.

Pour in vegetable broth and bring to a simmer.

Crack eggs into the simmering broth and cook until whites are set, about 3-4 minutes.

Add bean sprouts and cook for an additional minute.

Season with fish sauce and sugar, adjusting to taste.

Serve the soup over the cooked noodles in bowls.

Garnish with lime wedges, basil, chili peppers, and green onions.

Cooking Techniques

Spice Level:

Allergens