Thai Coconut Instant Noodles

Make your own Thai coconut instant noodles! Much healthier than the store-bought kind, and they have so much flavor.

When I’m craving noodles for lunch, I prep these Thai coconut instant noodles or these Homemade Instant Noodles. They always hit the spot! Find more healthy soup recipes here.

These Thai coconut instant noodles have a slightly spicy Thai flavor with a bit of a creamy consistency. They are so delicious and one of my favorite lunches to have! One of the reasons these instant noodles are my favorite lunches is because they are so customizable! You can use any kind of noodle you have on hand, whatever vegetables are on hand or in season and the protein is completely interchangeable too!

These noodles cups are good up to about 3 days in the fridge, so they make a great make-ahead work lunch recipe. 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!

The Flavor Base

For the flavor base, you will need a chicken stock concentrate (*), Thai curry paste (red or green), lime juice, and brown sugar. I recommend using the Better Than Bouillon Chicken Base as it contains natural ingredients.

*Chicken stock concentrate is not the same as bouillon cubes. I prefer the chicken stock concentrate as it dissolves easier in this recipe.

The noodles

For this recipe, I've used whole wheat spaghetti cooked al dente as my pasta. You are welcome to swap this with your favorite noodles, however, you will need to make sure it is cooked most of the way through before adding to your noodle cups, as adding the boiling water will have minimal effect on cooking the noodles.

Here are some guidelines:

• Any regular pasta noodle- cook first
• Ramen- cook first
• Vermicelli (thin rice noodles)- no need to cook first
• Zucchini noodles- no need to cook first

Equipment and storage

Make sure you use jars that can withstand a quick temperature change, like mason jars or meal mugs. Repurposed pasta or nut butter jars are not made to withstand high temperatures and I do not recommend using these. These instant noodle cups will keep for 3-4 days in the fridge and I do not recommend freezing them.

Recipe tips + swaps

• bouillon- make sure to use a chicken stock concentrate rather than a bouillon cube. This ensures that it will dissolve properly once the hot water is added.
• Thai curry paste- you can use red or green curry paste for this recipe
• veggies- I recommend using fully thawed frozen vegetables, as they have already been cooked before freezing, and are softer upon thawing. A thinly sliced stir fry mix works well in this recipe.
• protein- feel free to play around with the protein- fully cooked chicken, beef or pork will work, as will chickpeas

More Noodle Recipes

• Crockpot Chicken Noodle Soup
• Spicy Instant Pot Peanut Noodles
• Asian Chicken Soba Noodle Salad
• Spicy Tofu Noodle Meal Prep Bowls (vegan)
• Cold Sesame Noodle Meal Prep Bowls (Vegan)

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Thai Coconut Healthy Homemade Instant Noodles

5 from 2 votes

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

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Make your own Thai coconut healthy homemade instant noodles! Much healthier than the store-bought kind, and they have so much flavor.

1

Ingredients

• ▢ ¼ cup coconut milk full fat
• ▢ 2 teaspoons chicken stock concentrate see note 1
• ▢ 1 teaspoon Thai green curry paste see note 2
• ▢ 1 teaspoon lime juice
• ▢ ½ teaspoon brown sugar
• ▢ 1 cup whole wheat spaghetti cooked al dente (see note 3)
• ▢ ½ cup frozen vegetables thawed (see note 4)
• ▢ ½ cup chicken breast cooked and cut into small pieces (see note 5)

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.

Tips:

1- I highly recommend Better Than Bouillon Chicken Base because it contains natural ingredients.

2- red curry paste also works in this recipe

3- Vermicelli or zucchini noodles may be used in place of spaghetti and does not need to be cooked.

4- Frozen veggies can be replaced with fresh veggies but they must be blanched or pre-cooked slightly. Mushrooms, shredded carrots and shelled peas do not need to be pre-cooked.

5- Chickpeas are a great substitute for chicken.

Storage

Store in the fridge for up to 4 days. Best eaten within 3 days. 

Do not freeze.

Nutrition Information

Serving: 1jar, Calories: 618kcal, Carbohydrates: 92g, Protein: 35g, Fat: 16g, Saturated Fat: 12g, Cholesterol: 48mg, Sodium: 185mg, Potassium: 810mg, Fiber: 4g, Sugar: 2g, Vitamin A: 5408IU, Vitamin C: 12mg, Calcium: 73mg, Iron: 7mg

Author: Annie Holmes

Course: Lunch

Cuisine: Thai

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