Thai Coconut Curry – DIY Instant Noodle

I love noodle soups but it’s one of those things that I can’t pack for lunch. After seeing Serious Eats DIY Instant Noodle recipes, I decided to give it a try and it works! I made some slight adjustments because I prefer my noodle soup piping hot so I microwave the noodles after dissolving the soup base, and instead of using a jar container, I make them in my lunch containers instead. The wider opening at the top makes it easier to stir the noodles and eating them. The following makes 1 serving (ie. 1 noodle cup/bowl) and I usually make 3-4 noodle “bowls” and keep it in the fridge in case hunger hits. You can pretty much use any toppings you want, shrimp, chicken, tofu, carrots, spinach, mushrooms, etc. I prefer to precook all my ingredients and let it cool before making the instant noodle bowls.

Recipe adapted from Serious Eats
Ingredients for soup base (makes 1 serving):

  • 2 tsp chicken bouillon powder (I use Knorr)
  • 1 tsp brown sugar
  • 2 tsp red curry paste (use less if you doesn’t or can’t eat food that’s too spicy)
  • 1 tsp fish sauce
  • 1 tsp chili-garlic sauce (optional, add if you want more spice!)

Other Ingredients (makes 1 serving):

  • 4-5 pieces of cooked shrimp, cooked chicken or firm/fried tofu
  • 2-3 shiitake mushrooms, sliced & blanched
  • a handful of carrots, spinach or other veggies, sliced & blanched (amount to your liking, make sure everything will fit in your container)
  • 1/4 cup coconut milk (make sure to shake the can before you open)
  • 1 serving of rice noodles, ramen or even pasta, cooked and drained
  • 1 wedge of lime (optional)
  • chopped cilantro (optional)

Assembling The Noodle Bowl:How to assemble Thai Coconut Curry DIY Instant Noodle

  1. In a 1 pint / 500ml or larger container, add all the soup base ingredients.
  2. Lay all the other cooked ingredients on top of the soup base ingredients. Try to cover the soup base ingredients with your toppings so it doesn’t come in contact with the noodles.
  3. Pour the coconut milk on top of the cooked ingredients before you layer the noodles on top. At this point, you can cover and keep this in the fridge (up to 4 days) until you’re ready to eat.
  4. If you would like to add lime and cilantro, pack these in a small ziplock bag or wrap them individually with plastic wrap, then place it on top of the noodle before you close the lid.

Re-heating The Noodle Bowl:How to Reheat Thai Coconut Curry DIY Instant Noodles

  1. Remove lime and cilantro (if using). Add hot water to the container until it covers the noodles.
  2. Stir, making sure you are digging into the bottom of the bowl to reach the soup base ingredients, until majority of the soup base are dissolved.
  3. Cover and let it steep for 3 minutes or microwave for 1-2 minutes (my preferred method). If you are using lime and cilantro, add them just before you eat the noodles. Enjoy!
Notes & Alternative Soup Bases:Thai Coconut Curry DIY Instant Noodles
  1. I find that if you leave the container in the fridge, adding hot water and steeping for 3 minutes isn’t going to make the noodle hot enough. So I prefer to microwave it to make it hotter.
  2. Again the ingredients can be whatever you like, so be creative or just use up whatever is in your fridge or even left overs. If you do not like spicy food, you can make chicken soup or miso soup base. Here’s what I’ve tried so far:
    Chicken soup base ingredient: 2.5 tsp chicken bouillon powder
    Miso soup base ingredients: 1.5 tsp chicken bouillon powder, 1 tbsp miso paste, 1/2 tsp of soy sauce (optional: 1 tsp toasted sesame seeds)

One Comment Add yours

  1. Suaylia says:

    I love noodles too!


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