Creamy Brothy Coconut Noodles
These creamy brothy noodles are the perfect quick and comforting dinner, made with a rich coconut curry broth, tender carrots, and fragrant Thai basil. This easy noodle recipe comes together in under 20 minutes using simple ingredients like red curry paste, coconut milk, and chicken stock, making it ideal for busy weeknights. Light yet comforting, these creamy coconut noodles are packed with flavour and can be customised with your favourite noodles or protein for a satisfying, fuss-free meal.
Jump to recipeThese creamy brothy noodles are the perfect quick and comforting dinner, made with a rich coconut curry broth, tender carrots, and fragrant Thai basil. This easy noodle recipe comes together in under 20 minutes using simple ingredients like red curry paste, coconut milk, and chicken stock, making it ideal for busy weeknights. Light yet comforting, these creamy coconut noodles are packed with flavour and can be customised with your favourite noodles or protein for a satisfying, fuss-free meal.
How to Store
This is best eaten straight away but if needed store in an airtight container in the fridge for up to 3 days.
If you’re looking for another dish, be sure to try out these recipes:
Creamy Brothy Coconut Noodles
These creamy brothy noodles are the perfect quick and comforting dinner, made with a rich coconut curry broth, tender carrots, and fragrant Thai basil. This easy noodle recipe comes together in under 20 minutes using simple ingredients like red curry paste, coconut milk, and chicken stock, making it ideal for busy weeknights. Light yet comforting, these creamy coconut noodles are packed with flavour and can be customised with your favourite noodles or protein for a satisfying, fuss-free meal.
Ingredients
- 2 tbsp red curry paste
- 1 tbsp crushed garlic
- 1 tbsp crushed ginger
- 4 small carrots, halved lengthwise, then thinly sliced
- 1 × 400 g can coconut milk
- 1 cup (250ml) chicken stock (ideally fresh stock, or use half a stock cube)
- 2 nests of noodles (any quick-cook variety, e.g. egg noodles or instant noodles)
- 1 tsp fish sauce (or vegan alternative)
- 1 tsp caster sugar
- 1 lime, juiced
- 3 tbsp chopped Thai basil
- Oil
- Optional topping: 1 spring onion, finely sliced
Method
- In a medium-sized saucepan over medium heat, add a good drizzle of oil along with the red curry paste, crushed garlic, and crushed ginger. Cook for a few minutes, stirring often.
- Add the carrots and stir to coat.
- Pour in the stock and coconut milk.
- Simmer for about 7 minutes, until the carrots are cooked.
- Add the fish sauce and caster sugar.
- Add the noodles and simmer for a couple of minutes, until fully cooked.
- Stir in the lime juice and chopped Thai basil. Taste for seasoning and add more fish sauce or sugar as needed. If needed, add a splash more water to loosen the sauce.
- Portion into bowls and top with spring onion, if using.
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