DIY Thai Coconut Curry With Shrimp Instant Noodles Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Feb. 26, 2019
20140929 -即时面条diy -配方coconut-thai-shrimp-14.jpg
DIY instant noodles made with fresh ingredients. Just add boiling water, and you've got lunch. Photograph: J. Kenji López-Alt. Video: Natalie Holt
2:43

DIY Thai Coconut Curry Instant Noodles

Why It Works

  • All the convenience of a package of instant noodles, but with better ingredients and better flavor.
  • By keeping the final flavorings separate from the rest of the ingredients, you can stir them into the hot soup for bright, fresh, layered flavor.

This pot of noodles with Thai coconut curry and fresh shrimp can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the enclosed homemade flavor packet, and you've got a hot lunch ready.

Recipe Facts

5

(8)

Active:5 mins
Total:8 mins
Serves:4 servings

Rate & Comment

华体会应用下载

  • 8teaspoons(40ml)high-quality chicken base, such as Better Than Bouillon

  • 4teaspoons(18g)brown sugar

  • 8teaspoons(40ml)red curry paste(see note)

  • 4teaspoons(20ml)chile-garlic sauce(more or less to taste)

  • 4teaspoons(20ml)fish sauce

  • 1cup(240ml)coconut milk

  • 16 to 20mediumcooked shrimp

  • 1cupthinly slicedbutton orshiitake mushrooms

  • 4small nestsrice noodlesor pre-cooked ramen or Italian pasta (see note)

  • 1cup thinly slicedscallions

  • 1lime, cut into 4 wedges

Directions

  1. Divide chicken base, sugar, curry paste, chile-garlic sauce, fish sauce, shrimp, mushrooms, coconut milk, and noodles between 4 resealable glass jars. Divide scallions and lime wedges between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days.

  2. When ready to serve, remove scallion packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions, squeeze with lime, and serve.

Notes

Red curry paste can be found in the Asian section of most supermarkets. I prefer Mae Ploy. Dry Thai or Vietnamese rice noodles can be used with no prep. Alternatively, use precooked and chilled ramen-style noodles or fresh Italian pasta. Cook the fresh noodles in boiling water for 1 minute, shock in cold water, drain well, toss with 2 teaspoons (10ml) oil until coated, then proceed with step 1.

Special Equipment

4 resealable 1-pint glass jars

This Recipe Appears In

Nutrition Facts(per serving)
410 Calories
14g Fat
60g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 410
% Daily Value*
Total Fat14g 18%
Saturated Fat 11g 56%
Cholesterol47mg 16%
Sodium1111mg 48%
Total Carbohydrate60g 22%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein12g
Vitamin C 21mg 103%
Calcium 81mg 6%
Iron 4mg 20%
Potassium 440mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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