Thai Curry Noodle Soup for $4 - Cheap Eats

Ingredients

• 200 g Rice Stick Noodles (medium‑size, gluten‑free; soak 1 hour then drain)
• 0.5 Cucumber (half, cut into match‑stick strips)
• 3 Tomatoes (small, quartered)
• 2 tbsp Cilantro (roughly chopped, for garnish)
• 1 tbsp Avocado Oil (neutral‑flavored oil for sautéing)
• 3 tbsp Thai Red Curry Paste (Aroy-D brand preferred for intensity)
• 1 tbsp Granulated Sugar (balances the heat of the curry paste)
• 360 ml Coconut Milk (1/4 cup for frying + 1 1/4 cup added later; full‑fat for richness)
• 1.5 lb Chicken Thighs (boneless, skinless, cut into 1½‑2" pieces)
• 6 cup Chicken Broth (low‑sodium preferred)
• 6 Kaffir Lime Leaves (fresh or frozen, torn slightly)
• 1 tbsp Fish Sauce (adds umami; adjust to taste)
• 1 cup Bean Sprouts (blanched 8‑10 seconds, optional)

Instructions

1. Soak Rice Noodles

   Place the rice stick noodles in a bowl, cover with cold water and let soak for 1 hour. After soaking, drain and set aside.

   Time: PT1H

2. Prep Vegetables & Herbs

   Julienne half a cucumber, quarter three small tomatoes, and roughly chop a few sprigs of cilantro. Set aside for garnish.

   Time: PT10M

3. Cut Chicken

   Trim any excess fat from six chicken thighs and cut into 1½‑2 inch bite‑size pieces.

   Time: PT5M

4. Heat Oil & Fry Curry Paste

   In the large skillet, heat 1 tbsp avocado oil over medium heat. Add 3 tbsp red curry paste, 1 tbsp sugar, and 1/4 cup coconut milk. Stir‑fry until most liquid evaporates and the paste darkens slightly.

   Time: PT5M

   Temperature: Medium heat

5. Sear Chicken

   Add the chicken pieces to the skillet, letting them sear on one side for about 1 minute before turning. Cook total of 2‑3 minutes until lightly browned.

   Time: PT3M

   Temperature: Medium heat

6. Add Broth & Aromatics

   Pour in 6 cups chicken broth, scraping the bottom of the pan to release any stuck bits. Add the torn kaffir lime leaves and 1 tbsp fish sauce.

   Time: PT2M

   Temperature: Medium heat

7. Simmer Chicken

   Bring the soup to a gentle simmer and cook for 3 minutes, or until the chicken is fully cooked through.

   Time: PT3M

   Temperature: Simmer

8. Finish with Coconut Milk & Tomatoes

   Stir in the remaining coconut milk (about 1 1/4 cup) and heat through. Add the quartered tomatoes and cook for 1 minute.

   Time: PT3M

   Temperature: Medium heat

9. Blanch Noodles & Bean Sprouts

   In a separate pot of boiling water, blanch the soaked noodles and bean sprouts for 8‑10 seconds, then drain.

   Time: PT2M

   Temperature: Boiling

10. Assemble & Serve

    Divide the blanched noodles into bowls, ladle hot soup over them, and top with cucumber strips, bean sprouts, and chopped cilantro.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g