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 minutes mins
Total Time5 minutes mins
Course: Lunch
Cuisine: Thai
Servings: 1
Calories: 618kcal
- 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)
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.
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.
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