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

Ingredient Substitutions

• Instead of Rice Stick Noodles: Rice vermicelli, Gluten‑free egg noodles
• Instead of Cucumber: Jicama, Carrot sticks
• Instead of Tomatoes: Cherry tomatoes, Grape tomatoes
• Instead of Cilantro: Thai basil, Parsley
• Instead of Avocado Oil: Canola oil, Vegetable oil
• Instead of Thai Red Curry Paste: Sriracha mixed with paprika, Homemade red curry paste
• Instead of Granulated Sugar: Brown sugar, Honey (use less)
• Instead of Coconut Milk: Coconut cream diluted 1:1, Almond milk (different flavor)
• Instead of Chicken Thighs: Chicken breast, Turkey thigh
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Kaffir Lime Leaves: Lime zest, Lemon zest
• Instead of Fish Sauce: Soy sauce (less salty), Tamari
• Instead of Bean Sprouts: Snow peas, Shredded cabbage

Equipment Needed

• Large Skillet or Dutch Oven
• Medium Saucepan
• Colander
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Ladle
• Bowl for Soaking Noodles

Critical Steps — Do Not Skip

• Frying the curry paste until moisture evaporates
• Searing the chicken without over‑cooking
• Deglazing the pan and scraping the browned bits
• Blanching noodles just briefly to keep them firm

Chef Tips from the Video

• Tear kaffir lime leaves rather than chopping; this releases the aromatic oils without making the leaves hard to eat.
• Use a high‑quality Aroy‑D red curry paste for authentic depth of flavor.
• Finish the soup with a drizzle of extra coconut milk for a richer mouthfeel.

Troubleshooting

Storage

Refrigerator: Store soup in an airtight container for up to 4 days. Reheat gently on the stove.

Freezer: Freeze the broth (without noodles) for up to 2 months. Thaw and reheat, then add freshly blanched noodles.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the rice noodles a day ahead and store them dry in the fridge.
• Cook and shred the chicken ahead; add it to the broth just to warm through.

Frequently Asked Questions