Best Thai Coconut Noodles Recipes

KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)

Steps:

• Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
• While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
• Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
• Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
• Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
• Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
• Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.

SPICY THAI COCONUT SHRIMP WITH RICE NOODLES

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.

THAI COCONUT CURRY NOODLES

Steps:

• Separate noodles in hot water, as per instructions on the packet. Drain & keep warm.
• In a medium saucepan, heat the coconut mild on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients, except for the port and snow peas. Stir for around 2 minutes then add the port and heat until the pork is cooked.
• Stir in the noodles and snow peas and serve.

THAI COCONUT RICE NOODLES WITH CHICKEN

Steps:

• Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
• Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
• Meanwhile, toast coconut if necessary.
• Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
• Heat oil in large pan until almost smoking.
• Add chicken and stir-fry until almost done and nicely browned.
• Add bell pepper and cook 1-2 minutes.
• Add mushrooms and cook until they are tender.
• Add chopped scallions, basil, and the juice of the lime and cook briefly.
• Stir in sauce mixture and allow to heat.
• Add cooked noodles and chopped cilantro and toss until thoroughly coated.
• Allow to heat through then remove from heat.
• Serve garnished with toasted coconut, chopped cashews, and minced chiles.

THAI COCONUT NOODLES

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.

THAI SALAD OF COCONUT CHICKEN, LIME, BASIL, AND GLASS NOODLES

Steps:

• Bring coconut milk, half of the lemongrass, and 1 tablespoon fish sauce almost to a boil in a large pot over medium-high heat. Add chicken. Reduce to a simmer, and cook, flipping chicken once, until it is cooked through, 5 to 10 minutes per side. Remove from heat. Transfer chicken to a cutting board, and cut crosswise into thin slices. Return chicken to coconut milk mixture; cover, and set aside.
• Soak noodles in boiling water according to package instructions, 3 to 5 minutes. Drain. Set aside.
• Stir together lime zest and juice, sugar, shallots, chiles, basil, and lime leaves in a medium bowl. Add noodles, and toss to combine. Divide noodle mixture among 6 serving bowls. Using a slotted spoon, remove chicken, and evenly divide among bowls. Drizzle each bowl with some coconut milk sauce.

THAI SHRIMP AND PORK BALLS OVER COCONUT CURRIED NOODLES

Steps:

• Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Add some salt and the pasta and cook until al dente. Drain the pasta thoroughly and reserve.
• While the water is coming up to a boil for the pasta, start the shrimp and pork balls. In the bowl of a food processor, combine the scallions, half of the grated ginger, half of the chopped serrano or jalapeño pepper, the garlic, 3 tablespoons of the tamari, half of the cilantro and basil, and the lime zest. Pulse for 30 seconds, scrape down the bowl, and then process 1 minute, or until finely ground. Add the shrimp and pork and process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute.
• Preheat a large nonstick skillet with 4 tablespoons of the oil. With wet palms, roll the shrimp-pork mixture into walnut-size balls and add to the hot skillet as you go. Don't move the balls until they are brown on one side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 3 to 4 minutes.
• While the shrimp and pork balls and pasta are cooking, start the coconut curry sauce for the noodles. Preheat a large skillet or soup pot over medium heat with the remaining 2 tablespoons of oil. Add the coriander, cumin, and curry powder and toast the spices for about 30 seconds in the hot oil. Add the onions, carrot, bell pepper, the remaining ginger and serrano or jalapeño pepper, and the 2 chopped garlic cloves. Add a little more oil to the pan if it starts to look dry. Use a wooden spoon to scrape up any spices that might be sticking to the bottom of the pan. Cook the mixture, for about 3 minutes, stirring frequently.
• Add the chicken stock, coconut milk, and the remaining tablespoon of tamari and bring it up to a bubble, then gently simmer for 5 minutes. Add the lime juice and taste and adjust for seasoning with either more tamari or a little salt. If you want a bit more spice, hit it with some hot sauce. Add the cooked drained noodles and the remaining cilantro and basil. Toss to combine. Divide the coconut curried noodles among 4 shallow bowls and top with the shrimp and pork balls.

GRILLED THAI CHICKEN FILLETS WITH COCONUT NOODLES

Steps:

• To make the noodles- place the dried noodles in a large heatproof bowl and cover with boiling water. Stand for 10 minutes, or until tender, drain and rinse well until cool.
• Dissolve the sugar (or use Stevia) in the lime juice and pour over the noodles.
• Add the remaining ingredients for the Coconut and Coriander (Cilantro) Noodles and toss gentley to combine.
• To serve as a cold dish, you can now divide this among the serving plates.
• This noodle dish can also be served warm- either heat gentley in a saucepan or heat using a mcrowave.
• For the chicken- brush the chicken on both sides with the cobined curry paste and the oil to lightly coat. You may need to add a little extra oil if required, depending on how thick the green curry paste is.
• Preheat a char-grill, broiler or barbecue plate to high and cook the chicken for 2-3 minutes each side, or until cooked through.
• Serve the chicken with the noodles with wedges of lime and a light sprinkle of coriander/cilantro leaves.

THAI STYLE SALMON ON COCONUT MILK NOODLES

Steps:

• Marinade: In a bowl, combine all the ingredients except for the fish. Season with pepper.
• Slice the salmon lengthwise into four 2.5-cm (1-inch) wide pieces.
• Place in the marinade, coat thoroughly and let marinate for 30 minutes at room temperature.
• Drain the salmon. Wrap each piece on itself to form tournedos and keep everything in place with string. Keep refrigerated.
• Noodles: Cook the noodles in salted boiling water for 1 to 2 minutes or until tender. Drain and rinse under cold running water.
• Spread the noodles on a large clean cloth and let rest for 10 minutes.
• Preheat the grill, setting the burners to medium.
• Coconut Milk Sauce: In a saucepan, bring all the ingredients to a boil, except for the herbs. Simmer for 2 minutes over medium heat. Season with salt and pepper. Keep warm.
• Grill the salmon tournedos for about 3 minutes on each side; you could also use a ridged skillet. Keep warm.

THAI COCONUT NOODLES WITH PRAWNS OR CHICKEN

Steps:

• A) Cook rice noodles as per package instructions until al dente - do not overcook! B) In a smaller bowl, mix together fish sauce, lime juice, brown sugar, and the coconut milk, stirring well C) Place stock in a wok or deep frying pan over high heat and bring to a boil. Now add the shallot or onion, garlic, galangal or ginger, coriander, chili powder, chili and kaffir lime leaf or bay leaf. Boil 1 to 2 minutes. D) Add shrimp (or other seafood) or chicken. Reduce heat to medium, simmering and turning the shrimp or chicken pieces until cooked (3 to 4 minutes). E) Reduce heat to a gentle simmer (medium low) and add the coconut milk mixture, stirring well to incorporate. F) Finally, add the softened noodles. use 2 utensils to gently turn them in the sauce for 2 to 4 minutes, or until noodles have absorbed most of the sauce and are hot. Remove from heat and taste test. If noodles are not flavourful or salty enough, add more fish sauce. If too salty or sweet, add more lime juice. Add more chili for more heat. If too spicy, ad more coconut milk. G) Portion up into bowls. Top with green onion and fresh basil or cilantro, and peanuts.

THAI COCONUT NOODLES WITH CHICKEN OR PRAWNS

Steps:

• * Cook rice noodles as per instructions on package until al dente - do not overcook, then rinse with cold water and set aside. 1) Place stock in a wok or deep frying pan over high heat and bring to a boil. Add the shallot or onion, garlic, galangal or ginger, coriander, chili powder, chili and kaffir lime leaf or bay leaf. Boil 1 - 2 minutes. 2) In the meantime, in a small bowl mix fish sauce, lime juice, brown sugar and coconut milk, stirring well to incorporate. 3) Add prawns or other seafood or chicken pieces to wok (1). Reduce heat to medium, simmering and turning until the pieces are well cooked ( 3 to 4 minutes). 4) Reduce heat to a gentle simmer . Add (2) fish sauce mixture. 5) Finally, add the softened noodles. Use 2 utensils to gently turn them in the sauce for 2 to 4 minutes, or until noodles have absorbed most of the sauce and are hot. Remove from heat and taste test. If noodles are not flavourful or salty enough, ad more fish sauce. If too salty or sweet, add more lime juice. Add more chili for more heat or chili flakes for more heat. If too spicy, add more coconut milk. 6) Portion up into bowls. Top with green onions, peanuts and cilantro.

THAI CHICKEN AND COCONUT SOUP WITH NOODLES

Steps:

• 1. In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper and cayenne; cook, stirring, for 30 seconds. 2. Add the broth, coconut milk, fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes. 3. Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain. 4. Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice and cilantro, if using. Serve the soup in bowls with a fork and spoon. 5. Notes: Asian fish sauce is available at Asian markets and some supermarkets 6. Wine Recommendation: The spices and the coconut milk will be best accompanied by a wine with a hint of sweetness. Try a chenin blanc from California or a demi-sec version of Vouvray (also made from the chenin blanc grape).