This pot of noodles with Thai coconut curry and fresh shrimp can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh herb packet, and you've got a hot lunch ready.
Why this recipe works:
- All the convenience of a package of instant noodles, but with better ingredients and better flavor.
- By reserving the herbs separately form the rest of the ingredients, you can stir them into the hot soup for bright, fresh, layered flavor.
Note: Red curry paste can be found in the Asian section of most. I prefer Mae Ploy (which you can order online). Dry Thai or Vietnamese rice noodles can be used with no prep. Alternatively, use pre-cooked and chilled ramen-style noodles or fresh Italian pasta. Cook the fresh noodles in boiling water for 1 minute, shock in cold water, drain well, toss with 2 teaspoons of oil until coated, then proceed with step 1.
- Yield:Makes 4 pots of noodles
- Active time: 5 minutes
- Total time:7 minutes
- 8 teaspoons high quality chicken base such as Better Than Bouillon
- 4 teaspoons brown sugar
- 8 teaspoons red curry paste (see note above)
- 4 teaspoons chili-garlic sauce (more or less to taste)
- 4 teaspoons fish sauce
- 16 to 20 medium cooked shrimp
- 1 cup thinly sliced button or shiitake mushrooms
- 1 cup coconut milk
- 4 small nests rice noodles or pre-cooked ramen or Italian pasta (see note above)
- 1 cup thinly sliced scallions
- 1 lime, cut into 4 wedges
Divide chicken base, sugar, curry paste, chili-garlic sauce, fish sauce, shrimp, mushrooms, coconut milk, and noodles between 4 resealable glass jars. Divide scallions and lime wedges between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days.
When ready to serve, remove scallion packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions, squeeze with lime, and serve.