Make your own Thai coconut healthy homemade instant noodles! Much healthier than the store-bought kind, and they have so much flavor.
Do you know when this post was first drafted? February 26. I’ve been sitting on it that long!
Actually I trashed the post thinking that no one would be interested in another healthy homemade instant noodles recipe.
But then I shot a video for the Sesame Ginger Healthy Homemade Instant Noodles recipe I posted way back in November and I remembered how fun and just how tasty these noodle cups are!
So I decided that it was worth posting this Thai coconut healthy homemade instant noodles recipe after all.
These guys are very similar to the sesame ginger instant noodles in concept. But the flavor base is definitely different: Thai green curry paste, some lime juice and brown sugar give these noodles a distinct, sightly spicy Thai flavor.
And coconut milk definitely gives these noodle cups a creamier consistency. I actually tried it with coconut cream and full fat coconut milk and vastly preferred the texture using the coconut milk.
And while I’ve used whole wheat spaghetti again in these noodle cups, vermicelli works as well (and you don’t need to pre-cook it!). I personally find that rice noodles don’t stay with me and that’s why I used the spaghetti noodles.
Feel free to customize the veggies and protein in these Thai coconut healthy homemade instant noodles. I used frozen veggies again: a mix of peas, carrots and green beans, but you could also use zoodles, shredded carrots, mushrooms etc.
And I used a cooked chicken breast for these, but chickpeas would be great as well!
These noodle cups are good up to about 3 days in the fridge, so they make a great make ahead work lunch recipe, especially if you want to mix things up a bit. You would be the envy of all the office!
NOTE: Much like the sesame ginger healthy homemade instant noodles, I recommend these stoneware portable mugs
, as they are much safer to pour boiling water in than glass jars. I LOVE mine and use them all the time! And again, I recommend using the Better Than Bouillon Chicken Base
as it contains natural ingredients.
More healthy work lunch ideas for us!
-
- these insanely popular Chicken Fajita Lunch Bowls
- or how about these vegetarian Cauliflower Cashew Lunch Bowls
- or you can check out these 19 Healthy Make Ahead Lunch Bowls for TONS of great ideas!
Thai Coconut Healthy Homemade Instant Noodles
Ingredients
- 1/4 cup full fat coconut milk
- 2 teaspoons chicken stock concentrate
- 1 teaspoon Thai green curry paste
- 1 teaspoon lime juice
- 1/2 teaspoon brown sugar
- 1 cup whole wheat spaghetti cooked al dente (see note)
- 1/2 cup frozen vegetables thawed
- 1/2 cup chicken breast cooked and cut into small pieces
Instructions
- In the following order, place in a portable stoneware mug: coconut milk, green curry paste, chicken stock concentrate, lime juice, brown sugar, spaghetti, veggies and chicken breast.
- Store in the fridge for up to 3 days.
- When ready to serve, pour boiling water up to the top of the cup (about ½ cup). Allow to sit for 3 minutes, then put a lid on it and shake until everything is completely combined.
- Serve immediately.
Anneke
I make these for work ALL the time! I found these great brown rice noodles at Costco (Lotus Foods brand) that are FANTASTIC in here 🙂
Denise
Oh thanks for the recommendation for those Lotus Foods noodles, I have been eyeing them up but have never actually purchased. I’m so happy you enjoyed the recipe, thank you for your review 🙂
Mila
Just tried this! It’s delicious and flavorful. Does any one have any suggestions on what to add to kick up the spice a little bit? I
Denise
Hi Mila! So happy you enjoyed! You could try adding extra curry paste, or some sriracha?
Heidi
I CANNOT WAIT to try this! Love!
Denise
Thanks Heidi, hope you enjoy!
Chloe
I love this idea but when I made it it tasted really empty and watery. What would you recommend adding to get more flavor? (I’m okay with it being unhealthy! ?)
Denise
Hi Chloe, sounds like maybe you added too much water? What size were your jars? Mine were pint jars and I only added about 1/2 cup of water in (I will update the recipe with this info). You could also try increasing the flavorings in the base for next time: coconut milk, chicken stock concentrate, curry paste, lime juice, brown sugar. I hope this helps!
Lady
How many portion does this makes?
Lady
Oh I just read again and this if for one serving… So basically this recipe is for one mug right?
Denise
Hi! Yes, this serves one 🙂 I hope you enjoy it!
Jayne
I really love this idea and I’m prepping right now to make some. Do you think they could be frozen and then thawed before adding the hot water? Such a great idea.
Denise
Hi Jayne sorry for the late reply. I have never tried freeze/thawing them. Not sure how the noodles would hold up? I’m pretty sure the rest of the ingredients would be fine frozen, as I’ve frozen coconut milk, curry paste etc before. If you try it, would you let me know how it turns out?
Charlene
Can we have some nutritional info ?
Denise
Hi Charlene, I’m not a nutritionist and am not comfortable providing nutritional information for liability reasons. You are welcome to use the online calculators, I’ve used My Fitness Pal in the past!
Theresa
How many grams is a cup of wheat spaghetti ? Also this should be fine with other type of noodles right?
Denise
Hi Theresa, according to this page, 1 cup cooked pasta is roughly 200g, but I’ve never weighed it myself. This recipe works well with rice noodles and zucchini noodles as well (don’t pre-cook them). For other shapes of pasta, I haven’t tested. I hope this helps!
charlotte
how much boiling water
Denise
I’ve never measured (just up to the top of the pint jar), but I believe it was about 3/4 cup?
Alyssa @ My Sequined Life
Oh I want this bad!! I had a Thai coconut soup last week and I can’t get the flavors out of my mind. Love that this is homemade (and healthier!)
mary w
I’m wondering if I really need to thaw frozen vegetables, if it will be stored in the refrigerator and water added to serve? Thanks.
Denise
Hi Mary, if you are making them ahead of time there is no need to thaw the frozen veggies since they will thaw as they sit in the fridge. If you are going to use them right away the frozen veggies really cool down the boiling water, which is why I wrote for them to be thawed. I hope that makes sense!
Annie
I basically don’t eat all day long, I grab a granola bar in the morning then have dinner at night. I just haven’t been able to think of easy lunch ideas lately! I can’t wait to try this!
Denise
I hope you like them Annie! I feel like being a food blogger sometimes like I eat the weirdest stuff throughout the day. Mostly breakfast right now LOL!
Ashley - The Recipe Rebel
Seriously LOVE these Denise! They are so fun and perfect for prepping ahead for those craaaaazy days. Plus, noodles!
Denise
Thanks, Ashley! I loved cup of noodles growing up (even though I was never allowed), so this is really me indulging my inner child 🙂
marcie
I’m glad you came out with this because it looks delicious! I love thai coconut and these look like the perfect lunch or quick dinner!
Denise
I actually had to retrieve it from the trash! I had no idea the trash would still have it! Wooo.
Taylor @ The Girl on Bloor
Seriously, I’ve been making mason jar noodles for lunch for so long but I’ve never thought to switch them up like this!!! Why didn’t I think of green curry before?!
Denise
I’d love to hear more about your mason jar noodles, Taylor! Thanks so much 🙂
Medha
These Thai noodles look delicious and surprisingly easy to throw together- love the complexity of flavors and the creamy coconut milk 🙂
Denise
Thanks, Medha!