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.
Learn about Serious Eats' Editorial Process
Updated February 26, 2019

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.

20140929-instant-noodles-diy-recipe-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

Recipe Details

DIY Thai Coconut Curry With Shrimp Instant Noodles Recipe

Active 5 mins
Total 8 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

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

  • 4 teaspoons (18g) brown sugar

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

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

  • 4 teaspoons (20ml) fish sauce

  • 1 cup (240ml) coconut milk

  • 16 to 20 medium cooked shrimp

  • 1 cup thinly sliced button or shiitake mushrooms

  • 4 small nests rice noodles or pre-cooked ramen or Italian pasta (see note)

  • 1 cup thinly sliced scallions

  • 1 lime, 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)
410Calories
14gFat
60gCarbs
12gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories410
% Daily Value*
Total Fat 14g18%
Saturated Fat 11g56%
Cholesterol 47mg16%
Sodium 1111mg48%
Total Carbohydrate 60g22%
Dietary Fiber 3g9%
Total Sugars 6g
Protein 12g
Vitamin C 21mg103%
Calcium 81mg6%
Iron 4mg20%
Potassium 440mg9%
*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.)

More Serious Eats Recipes