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.
Thai Curry Udon Recipe
By now you all know how much I am obsessed with ramen and noodle soup. This is my latest obsession and it is so good.
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About Thai Curry Udon
Curry udon is a popular Japanese dish made with udon noodles and Japanese curry. It is loved all over Japan and is one of the most loved and popular dish. This dish is slightly different, it uses green curry paste from Thailand to make the curry sauce. The sauce has peanut butter and coconut milk used to create a thick silky velvety sauce.
I used tofu and chicken in the sauce to make it more protein rich and substantial. But 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.
The recipe is very simple to put together. All you need is to saute green curry paste with coconut milk for few minutes. Add in peanut butter, coconut milk, chicken stock along with soy sauce, vinegar, sugar. Bring this to a full boil, add in cubed chicken and tofu. Simmer until oil floats on top. Thats it you curry sauce is ready. You can pour this over cooked udon noodles, top with boiled eggs, chilli oil, coriander leaves and enjoy.
Similar Recipes
I used store bought green curry paste which is easy and convenient. Try to choose authentic Thai brand when choosing curry paste. I like Namjai brand which is available in amazon. You can try and pick your favourite brand. But making green curry paste at home is easy that you think. You need a bunch of ingredients but making it at home is simple. Here is the recipe for it.
Homemade Green Curry Paste
- 10 Green Chillies
- 5 Shallots
- 3 tbsp 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 tbsp Galangal chopped
- 3 tbsp Lemon Juice or to taste
- 2 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Whole Black Pepper
- 1 tbsp Soy Sauce
- 3 tbsp 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.
Ingredients
Udon Noodles – I used frozen fresh udon noodles for this recipe. You can use dried udon noodles or spaghetti for this recipe.
Green Curry paste – I used store bought green curry paste which is easy and convenient. Try to choose authentic Thai brand when choosing curry paste. I like Namjai brand which is available in amazon. You can try and pick your favourite brand. But making green curry paste at home is easy that you think.
Peanut Butter – I used a generous amount of peanut butter to form the base of the curry sauce. Peanut butter adds thickness to the sauce while making the sauce velvety and creamy.
Coconut Milk – one of the main flavouring for the soup is coconut milk. I saute curry paste in coconut milk until oil separates which gives an authentic Thai taste to the dish.
Stock – you can use chicken broth, veg broth or water for this dish.
Tofu – I used sliced tofu for protein and to make this dish more substantial.
Chicken – I used sliced and cubed chicken breast. You can use thigh portion too. Make sure you use boneless which makes it convenient to eat. If you want to make this vegetarian, you can leave out chicken.
Flavourings – I used soy sauce, vinegar, sugar and salt for flavouring the soup.
Optional – any vegetables like bok choy, mushrooms, cabbage or bean sprouts. You can use brinjal, tomatoes, Thai eggplants, green beans for more Thai inspired. Boiled eggs, chilli oil, spring onions, coriander leaves can be used as garnish.
Versatile Curry
The curry which I made is flavour packed bomb recipe. It has coconut milk, peanut butter which creates a thick and creamy texture which is so good with the thick noodles. The peanut butter provides the rich, velvety texture in the curry which gives wonderful mouth feel when you slurp it.
Thai green curry can be made wholesome by adding more veggies like bok choy, mushrooms, cabbage or bean sprouts. You can use brinjal, tomatoes, Thai eggplants, green beans for more Thai inspired. The curry which i made is so versatile, you can serve it with noodles or cooked rice.
Thai Curry Udon (Step by Step)
1)Heat oil in a pot. Add in green curry paste. You can use store bought or homemade.
2)Pour ¼ cup coconut milk.
3)and stir fry for 4 to 5 minutes until fragrant and oil separates from the coconut milk.
4)Now add in peanut butter, soy sauce, vinegar, brown sugar and mix well.
5)Add in coconut milk and mix.
6)Bring this to a boil.
7)Add in stock.
8)Sprinkle salt, pepper and mix well. Bring everything to a full boil. Taste and adjust seasoning.
9)Add in chicken and mix well. Cover and cook on low heat for 10 minutes.
10)You can add any vegetables that you prefer at this point.
11)Now chicken is cooked.
12)Now add in tofu cubes and simmer for 4 to 5 minutes.
13)Now you will see a layer of oil floating on top. Curry sauce is ready.
14)Boil water, add udon noodles to boiling water and cook as per package directions.
15)Strain and set aside.
16)To serve curry udon, take curry sauce in a bowl.
17)top with boiled udon, top with more sauce.
18)Sprinkle coriander leaves, boiled egg and chilli oil. Enjoy.
Expert Tips
- 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.
More Ramen Recipes
📖 Recipe Card
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.
Servings: 4 servings
Calories: 670kcal
Ingredients
Vegetables & Protein to Use
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
Serving: 1servings | Calories: 670kcal | Carbohydrates: 50g | Protein: 31g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 39mg | Sodium: 1787mg | Potassium: 711mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2607IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 4mg
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