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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Thai
Servings 4 servings
Calories 670 kcal

Equipment

Cooking pot

Ingredients

For Sauteing Curry Paste

  • 2 tablespoon Oil
  • 3 tablespoon Green Curry Paste check notes
  • 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

Homemade Green Curry Paste 

  • 10 Green Chillies
  • 5 Shallots 
  • 3 tablespoon Ginger peeled & chopped
  • 10 cloves Garlic peeled
  • 1 cup Coriander leaves + Stalk
  • 2 Lemongrass Stalks chopped
  • 1 Kaffir Lime Skin 
  • 3 Kaffir Lime Leaves 
  • 1 tablespoon Galangal chopped
  • 3 tablespoon Lemon Juice or to taste
  • 2 tablespoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Whole Black Pepper 
  • 1 tablespoon Soy Sauce 
  • 3 tablespoon Oil 
  • Salt to taste
Toast the spices (coriander, pepper, cumin) in a dry pan. Grind them in a blender to a fine powder. Now add in all the ingredients and blend till smooth. Store in an air tight container in fridge or freeze. 
 

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.
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