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+ servings
two mason jars with thai coconut instant noodles and lime wedges
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5 from 2 votes

Thai Coconut Healthy Homemade Instant Noodles

Make your own Thai coconut healthy homemade instant noodles! Much healthier than the store-bought kind, and they have so much flavor.
Prep Time5 mins
Total Time5 mins
Course: Lunch
Cuisine: Thai
Servings: 1
Calories: 618kcal

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.

Notes

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

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