Curry Noodle Soup with my SIGNATURE CASHEW EGG!

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.

Cook egg noodles in boiling water until al dente, about 5-7 minutes. Drain and set aside.

Heat a large pot over medium heat and add curry paste, stirring until fragrant, about 2 minutes.

Add chicken pieces to the pot and cook until browned on all sides, about 5 minutes.

Pour in coconut milk and vegetable broth, stirring to combine.

Add fish sauce, lime juice, and sugar, then bring to a simmer.

Reduce heat and let the soup simmer for 15-20 minutes until the chicken is cooked through.

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

Taste and adjust seasoning as needed, adding more lime juice or fish sauce if desired.

Serve noodles in bowls, ladle soup over them, and top with bean sprouts, green onions, cilantro, and peanuts.

Drizzle with chili oil before serving.

Cooking Techniques

Spice Level:

Allergens