Thai Curry Udon Recipe
Thai Curry Udon, a flavourful thick creamy broth which packs so much depth when served with cooked udon. Udon soup made with Thai green curry paste, peanut butter, coconut milk, tofu and chicken, This dish will be a family favourite. Thick, chewy and bouncy udon pairs so well with the rich and creamy curry sauce. Learn how to make Thai Curry Udon Soup with step by step pictures and video.
Equipment
Cooking pot
Ingredients
For Sauteing Curry Paste
- 2 tablespoon Oil
- 3 tablespoon Green Curry Paste
- ¼ cup Coconut Milk
For Curry Base
- ¼ cup Peanut Butter
- 1 cup Coconut Milk
- 1 tablespoon Soy Sauce
- 1 tablespoon Vinegar
- 1 tablespoon Brown Sugar
- 2 cups Chicken Stock
- 1 teaspoon White Pepper Powder
- 1 teaspoon Salt or to taste
Vegetables & Protein to Use
- 200 grams Extra Firm Tofu sliced thinly
- 200 Grams Chicken Breast cubed
- 1 cup Bok choy optional
- ½ cup Bamboo Shoots optional
For Serving
- 200 grams Udon Noodles
- 4 no Boiled egg optional
- 4 tablespoon Coriander leaves
- 4 teaspoon Chilli oil
Instructions
- Heat oil in a pot. Add in green curry paste, ¼ cup coconut milk and stir fry for 4 to 5 minutes until fragrant and oil separates from the coconut milk.
- Now add in peanut butter, coconut milk, soy sauce, vinegar, brown sugar and mix well. Bring this to a boil. Pour in stock, salt, pepper and mix well. Bring everything to a full boil. Taste and adjust seasoning.
- Add in chicken and mix well. Cover and cook on low heat for 10 minutes. You can add any vegetables that you prefer at this point. Now add in tofu cubes and simmer for 4 to 5 minutes. Now you will see a layer of oil floating on top. Curry sauce is ready.
- Boil water, add udon noodles to boiling water and cook as per package directions. To serve curry udon, take curry sauce in a bowl, top with boiled udon, top with more sauce. Sprinkle coriander leaves, boiled egg and chilli oil. Enjoy.
Video
Notes
- Make sure to cook curry paste in coconut milk for best flavour and taste.
- You can use any vegetables like bok choy, mushrooms, cabbage or bean sprouts.
- You can use brinjal, tomatoes, Thai eggplants, green beans for more Thai inspired.
- Curry sauce can be made a day ahead and kept in fridge. Reheat before serving.
Udon noodles can be substituted with spaghetti, egg noodles. - You can top the bowl with boiled egg to make it more filling.
Nutrition
Nutrition Facts
Thai Curry Udon Recipe
Serving Size
1 servings
Amount per Serving
Calories
670
% Daily Value*
Fat
40
g
62
%
Saturated Fat
17
g
106
%
Trans Fat
0.05
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
13
g
Cholesterol
39
mg
13
%
Sodium
1787
mg
78
%
Potassium
711
mg
20
%
Carbohydrates
50
g
17
%
Fiber
5
g
21
%
Sugar
13
g
14
%
Protein
31
g
62
%
Vitamin A
2607
IU
52
%
Vitamin C
11
mg
13
%
Calcium
84
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.