Singapore Style Curry Noodle Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is more economical.

curry paste

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be healthier and cheaper.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: omit eggs

Poached eggs add richness without the need for boiling.

Soak rice noodles in hot water until softened, about 10 minutes.

Heat a pot over medium heat and add curry paste, cooking until fragrant, about 2-3 minutes.

Pour in coconut milk and stir to combine with the curry paste.

Add water and bring the mixture to a simmer.

Incorporate chicken and tofu, cooking until chicken is no longer pink, about 5-7 minutes.

Add shrimp and cook until they turn pink, about 2-3 minutes.

Stir in fish sauce and adjust seasoning as needed.

Add bean sprouts and cook for an additional minute.

Serve the soup hot, ladled over the softened rice noodles.

Top with hard-boiled eggs, lime wedges, fresh cilantro, and spring onions.

Drizzle with chili oil for extra heat.

Cooking Techniques

Spice Level:

Allergens