Best Thai Coconut Noodles With Prawns Or Chicken Recipes

THAI COCONUT NOODLES

Thai Coconut Noodles image

These are so good- just something I came up with one day. They are quite spicy, so if you don't like a lot of heat, you might lower the spice the first time you try them. You can also adjust to chicken stock in order to have a thick sauce or a more soupy consistency. I like both. The red pepper is a type of spice, not a mashed up pepper as someone once asked me! I am a vegetarian now and this is still fabulous meat free.

Provided by Lady Clare

Categories Coconut

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion (chopped)
3 garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1 -1 1/2 teaspoon ground coriander
2 -2 1/2 teaspoons cumin
3 tablespoons soy sauce
2 (10 ounce) cans coconut milk
4 cups vegetable stock or 4 cups chicken stock
1 (400 g) package rice noodles (flat kind)
2 chicken breasts (cut in strips and cooked)

Steps:

Pour a little oil in a large pot.
Add onion, garlic, red pepper, coriander and cumin.
Saute until onion has become translucent.
Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
Add cooked chicken and rice noodles.
Continue cooking for ten minutes or until the noodles are softened.

Nutrition Facts : Calories 801.8, Fat 33.9, SaturatedFat 25.4, Cholesterol 46.4, Sodium 1059.1, Carbohydrate 100.7, Fiber 5.8, Sugar 10.6, Protein 24.6

THAI CHICKEN COCONUT NOODLES

Thai chicken coconut noodles image

Fresh green beans pair well with bold Thai flavours in this chicken coconut noodles recipe.

Provided by delicious. magazine

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 x 250g pack dried medium egg noodles
1 tbsp olive oil
2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets)
400ml can reduced-fat coconut milk
600ml chicken stock, hot
4 small, skinless chicken breasts
1 lemongrass stalk, bruised
150g green beans, halved lengthways
2 carrots, cut into thin sticks
1 tsp soft brown sugar
Grated zest and juice of
1 lime, plus lime wedges,
Good handful fresh basil leaves

Steps:

In a bowl, cover the noodles with boiling water and set aside for 5 minutes, to soften. Drain, refresh in cold water and drain again. Toss in half the oil.
Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the curry paste and stir-fry for 1 minute. Stir in the coconut milk, stock, chicken and lemongrass, cover and simmer for 12 minutes, until the chicken is cooked. Using a slotted spoon, lift the chicken out of the pan and onto a plate, and roughly chop.
Return the chicken to the pan with the beans and carrots. Simmer for 2 minutes, then stir
in the noodles, sugar, lime zest and juice, and most of the fresh basil leaves and heat through.
Season and ladle into bowls. Garnish with lime wedges and the remaining basil leaves.

Nutrition Facts : Calories 492kcals, Fat 24.3g (12.2g saturated), Protein 38.9g, Carbohydrate 33.2g (8g sugar)

SPICY THAI COCONUT SHRIMP WITH RICE NOODLES

Spicy Thai Coconut Shrimp With Rice Noodles image

Make and share this Spicy Thai Coconut Shrimp With Rice Noodles recipe from Food.com.

Provided by jaetea

Categories Thai

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup oil
1 cup onion, chopped
1 tablespoon garlic, minced
2 teaspoons fresh ginger, minced
2 tablespoons coriander
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon Thai peppers or 1/4 teaspoon sriracha sauce
1/2 teaspoon turmeric
1 (14 ounce) can tomatoes, petit cut
2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
1/2 cup water or 1/2 cup chicken broth
1 teaspoon salt
1 1/2 lbs large shrimp, peeled and cleaned
2 teaspoons lemon juice
1/2 lemon zest
1/2 cup fresh cilantro
8 lime wedges

Steps:

Heat oil in large skillet or Wok on med-hi heat.
Add onions and stir, cook for 3 minutes.
Add garlic and ginger, cook 2 minutes.
Add next 5 spices, cook 1 minute.
Add tomatoes, cook 1 minute.
Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
Add shrimp, simmer, stirring for 3-5 minutes.
Stir in cilantro, lemon juice and zest.
Serve over rice noodles with lime wedges.
Rice Noodle Cooking Directions:.
Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
Note: This whole recipe can be cut in half including the rice noodles.