How To Make Thai Chicken Noodle Soup Street Food Style 🍜🍜🍜 Marion's Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

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

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute that’s lower in sodium.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness, while white sugar is more economical.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Stir in red curry paste and cook for 1-2 minutes until well combined.

Pour in chicken broth and coconut milk; bring to a simmer.

Add chicken pieces and cook until no longer pink, about 10-15 minutes.

Remove chicken, shred it, and return it to the pot.

Stir in fish sauce, lime juice, and brown sugar; adjust seasoning to taste.

Cook egg noodles according to package instructions; drain and set aside.

Divide noodles among bowls and ladle soup over them.

Garnish with bean sprouts, green onions, cilantro, and crushed peanuts.

Serve immediately with lime wedges on the side.

Cooking Techniques

Spice Level:

Allergens