Soup Recipe: Thai Style Chicken Noodle Soup by Everyday Gourmet with Blakely

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is more affordable.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are often less expensive.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be healthier and fresher, while curry powder is often cheaper.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a lower-calorie protein source, while chickpeas are budget-friendly.

Add grapeseed oil to a large pot.

Add 3/4 pound chopped boneless skinless chicken thighs to the pot.

Add 4 tablespoons of red curry paste and 2 tablespoons of chili garlic sauce; cook for 2-3 minutes until fragrant.

Add 1 tablespoon of fish sauce and 8 cups of chicken stock to the pot.

Add 3-4 ounces of angel hair pasta; bring to a soft boil and cook for about 10 minutes.

Add 1/2 can of coconut milk, sliced cabbage, kale, and 1 cup of sliced mushrooms to the pot.

Squeeze the juice of 1 lime into the soup and let it simmer until the vegetables are cooked.

Season with salt and pepper to taste.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens