Coconut Udon Noodles

Skip the takeout and try making this one-pot coconut udon noodles! This dish features delicious udon noodles topped with a rich and creamy coconut broth which is the perfect way to warm up and satisfy your spicy cravings.

My coconut udon noodle broth is the ultimate comfort food for those days when I crave something spicy and heartwarming. The base of the dish consists of a tantalizing spicy red curry paste that infuses the broth with an irresistible kick. It perfectly complements any kind of noodles and toppings you prefer. If you’re feeling adventurous and want to explore other options, don’t forget to check out some of my other variations of this recipe down below!

• Olive oil: Due to its high heat point, I would only suggest using extra virgin olive oil or avocado oil. Another option for adding more depth to the coconut flavour is coconut oil.
• Mustard seeds: The nuttiness and aromatics of mustard seeds perfectly infuse the dish.
• Bay leaves: Use either bay leaves or curry leaves to add more flavour.
• Onion: Red or white onions.
• Ginger and garlic paste: For convenience, I always use store-bought ginger and garlic paste but of course, fresh ginger and garlic would definitely enhance the broth.
• Curry paste: A good quality curry paste is necessary since it’s the star of this dish. I love the flavour of Thai red curry paste, which is commonly found at several local grocers or Asian markets.
• Coconut milk: I prefer full-fat coconut milk for extra creaminess.
• Water: This dish uses plain water, but chicken or vegetable broth would help increase the flavours. If using a salty broth, reduce the amount of fish sauce and soya sauce accordingly.
• Sambal olek: For an extra spicy kick, sambal olek is perfect but you can substitute it for sriracha or chilli garlic oil.
• Fish sauce: I love adding fish sauce for an extra salty taste, but for a vegan alternative just omit the fish sauce and use more soya sauce.
• Soya sauce: Low-sodium soya sauce is my go-to so I can control the salt content within dishes, but if you choose to use regular soya sauce, just reduce the amount of soya sauce.
• Sweetener of choice: I have tried using honey, coconut sugar and maple syrup, so use whichever you prefer.
• Vegetables: Use any vegetable of your preference. I especially love adding all sorts of leafy vegetables like spinach, bok choy, or kale into the broth. Mushrooms, peppers, corn, or broccoli would also add a great crunch.
• Lime: No Thai dish is complete without freshly squeezed lime juice. Alternatively, lemon juice is fine, but I highly recommend using lime.

• Protein choices: Tofu, boiled eggs, shrimp, chicken breast, shredded chicken or fish. If you choose to add a raw protein like fish or chicken breast, add it at the stage when you put the curry paste.
• Noodles: Udon, vermicelli, egg noodles or rice noodles.

Step 1: Over medium heat, warm up the oil and add in the aromatics (mustard seeds and bay leaves). Wait a few seconds for the mustard seeds to pop in the oil or else it will remain bitter.

Step 2: Add the onions and ginger and garlic paste. Saute for a few minutes until the onions are translucent.

Step 3: Then add in the curry paste and sambal olek. Fry the paste for a few minutes to release the oils as this will create a richer broth.

Step 4: Pour in the water and coconut broth and allow it to come to a boil. After that lower the heat and simmer with the lid on for approximately 10 to 15 minutes.

Step 5: Once the broth has come to a simmer, add in mushrooms and any other vegetables that require extra cooking time (avoid adding leafy vegetables at this stage or it may overcook).

Step 6: When the mushrooms are partially cooked add soya sauce, fish sauce and maple syrup. Add in the udon noodles from the package and with the lid on, simmer for an additional 5 to 8 minutes or until the noodles are fully cooked.

Step 7: Mix in the spinach leaves and let it simmer for 2 minutes with the lid on. At this stage adjust the saltiness and sweetness of the broth to your taste by adding more fish sauce or maple syrup. Squeeze fresh lime juice over the broth.

Step 8: Serve the udon noodles warm and add your favourite toppings. I always love adding cilantro, green onions and some fresh Thai basil.