Super Simple & Delicious Curry Noodle Soup!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining a creamy texture.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a vegetarian option, while chicken thighs are often less expensive than breasts.

curry paste

🥗Healthier: homemade curry blend

💰Cheaper: curry powder

A homemade blend can be healthier and tailored to taste, while curry powder is more accessible.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for fish sauce, offering a similar umami flavor.

Prepare the fresh curry paste by combining ginger, garlic, chilies, lime leaves, and red onion in a mortar and pestle or food processor.

Toast cumin seeds and coriander seeds in a dry wok over low to medium heat for about 30 seconds until fragrant.

Add the toasted spices to the mortar and pestle with turmeric and pound until a paste forms, or blend with vegetable oil in the food processor.

Cook the curry paste in the wok on medium heat for 7-8 minutes until the raw flavor cooks out and the paste turns a deeper orange color.

Soak glass vermicelli noodles in hot water for about 2 minutes, then drain.

Add chicken to the wok and cook until sealed, then add more garlic and lime leaves.

Gradually add coconut milk to the wok, scraping the bottom to deglaze, and let it bubble up before adding more.

Once the coconut milk is fully incorporated, add chicken stock and bring to a simmer.

Season the soup with grated lime, fish sauce, and a little sugar, stirring to combine.

Serve the soup generously over the noodles, garnishing with extra chili if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens