DIY Thai Red Coconut Curry Shrimp Instant Noodles: Satisfying Flavor in Minutes

Creamy spiced broth with tender seafood in portable meal jars, ready in minutes.

By Medha deb

Created on Sep 20, 2025

Creamy spiced broth with tender seafood in portable meal jars, ready in minutes.

Thai red coconut curry shrimp instant noodles bring together the fiery warmth of red curry, rich coconut milk, and succulent shrimp in a convenient bowl that’s ready in minutes. This guide walks you through essential techniques for building a bold, deeply layered Thai-style broth, packing every bite with complex flavor and fresh textures. Whether you’re making these noodles for lunch on a workday or as a quick comfort dinner, you’ll get tips for easy customization, practical meal prep, and serving suggestions modeled after your favorite Thai restaurant takeout.

Why This Recipe Works

Restaurant-quality flavor, fast: Building your own curry base using Thai red curry paste, coconut milk, and aromatics packs intense flavor into every bowl while cutting down on time-consuming prep.
Convenience meets customization: Prepping DIY instant noodle jars makes it easy to assemble individual portions—a grab-and-go lunch or dinner solution with no compromise on freshness or taste.
Flexible ingredients: Swap shrimp for chicken, tofu, or mushrooms; adjust heat levels; and pick your favorite noodles to suit any palate or dietary need.

Essential Ingredients

To capture the signature taste of Thai coconut curry, this recipe features several foundational elements. Each component layers flavor and texture for a dynamic eating experience.

Shrimp: Fresh or frozen, peeled and deveined. The shrimp cook quickly, becoming sweet and tender—ideal for instant noodle bowls.
Thai Red Curry Paste: The cornerstone of the broth. Choose a reputable brand for robust flavor; add more or less according to heat tolerance.
Coconut Milk: Use full-fat for a rich, creamy consistency. Coconut milk balances the heat and adds subtle sweetness.
Aromatics: Ginger, garlic, shallots, and fresh herbs (such as Thai basil and cilantro) infuse the broth with freshness and depth.
Vegetables: Bell peppers, snap peas, scallions, and chilies add crunch, color, and nutrients.
Noodles: Instant ramen, rice vermicelli, or soba noodles all work well. Choose based on personal texture preference.
Flavor Boosters: Fish sauce and soy sauce add savory, umami undertones; lime juice finishes the dish with brightness.
Optional Toppings: Fried onions, fresh herbs, sliced chilies, and lime wedges elevate each serving.

Ingredient	Purpose	Key Alternatives
Shrimp	Protein & flavor	Chicken, tofu
Red curry paste	Core spice, heat	Green/yellow curry paste
Coconut milk	Creaminess	Coconut cream
Vegetables	Texture, nutrition	Zucchini, bok choy
Noodles	Hearty base	Rice noodles, soba, spaghetti
Seasonings	Umami, brightness	Soy sauce, lime juice

Homemade Instant Noodles Method

One core innovation of this recipe is the use of jarred, ready-to-go noodle bowls. Prep the base in advance, and enjoy fresh noodles whenever you’re ready—just add boiling water.

Layer Ingredients: Start with the curry paste, coconut milk powder (or pre-mixed coconut broth), then build with aromatics, chopped veggies, and shrimp.
Add Noodles: Break dry noodles into pieces to fit your jar. Rice vermicelli, ramen, or wheat noodles all work.
Portion for Single Servings: Use wide-mouth pint jars for generous individual servings that can be easily poured into a bowl after prepping.
Seal and Refrigerate: Jars can be kept in the fridge for up to three days. Store noodles above the broth layer to prevent sogginess.

The goal is maximum flexibility. Prep several jars for the week and cook them on-demand at home or work—no special equipment required beyond a kettle for hot water.

Step-by-Step Preparation

1. Prep Ingredients

Peel and devein shrimp; pat dry.
Slice bell peppers, snap peas, shallots, and scallions.
Mince garlic and grate ginger.
Measure out red curry paste, coconut milk, fish sauce, lime juice, soy sauce, brown sugar, and dried or fresh herbs.

2. Cook Shrimp

Heat oil and butter in a skillet over high heat.
Sear shrimp for 1 minute per side until just pink and opaque.
Remove shrimp and set aside.

3. Build Curry Base

In the same skillet, sauté bell pepper until softened.
Add garlic, ginger, and shallot; cook until fragrant.
Deglaze with chicken or vegetable broth, scraping up fond.
Stir in red curry paste; add brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce.
Pour in coconut milk, bring to a boil, and simmer until thickened.
Add lime juice and sriracha if extra heat is desired.
Stir in Thai basil and cilantro.
Return shrimp to the skillet just to warm through—do not overcook.

4. Assemble Noodle Bowls

Layer cooked shrimp, vegetables, and curry sauce into jars over dry noodles.
Seal jars and refrigerate.

5. To Serve

When ready to eat, add boiling water to the jar to cover ingredients.
Let sit for 2–3 minutes, then stir well to mix curry base into broth.
Pour into a serving bowl and top with extra herbs, scallions, fried onions, and lime wedges.

Pro Tips and Customization

Noodle Variety: Swap in dried rice sticks, udon, or soba noodles for textural variety.
Vegetarian/Vegan:** Substitute tofu for shrimp, and use vegan fish sauce and vegetable broth.
Heat Control: Add more curry paste, fresh chilies, or sriracha for extra spice. For milder bowls, reduce curry paste or include extra coconut milk.
Meal Prep Advantage: Double the recipe and prep several jars at once for convenient lunches and dinners.
Flavor Depth: Use homemade curry paste if you have time for further complexity; roasted garlic or charred veggies intensify the base.
Crunch Factor: Top with fried onions, peanuts, or crispy shallots before serving for added texture.
Herbal Freshness: Thai basil and cilantro should be added at the end to retain their vibrant aroma and flavor.

Serving and Storage

Quick Meal Solution: Jars can last up to 3 days refrigerated. Perfect for meal prepping ahead. Always add boiling water just before serving for best texture.
Pairings: Serve with crunchy cucumber salad, steamed rice, or extra lime wedges.
Leftovers: If assembled and stored separately, sauce can keep in an airtight container for 3–4 days; combine with fresh noodles before serving.

Frequently Asked Questions (FAQs)

Q: Can I make these noodle bowls vegetarian?

A: Absolutely. Substitute shrimp with tofu, tempeh, or mushrooms. Use vegetable broth and vegan-friendly fish sauce alternatives.

Q: How spicy is the curry base?

A: Heat level depends on the brand of curry paste and how much you use. Add extra coconut milk or less curry paste for a milder dish.

Q: Can I use dried noodles in the jar?

A: Yes. Select instant ramen, rice vermicelli, or soba; just ensure they are thin enough to soften in a few minutes with boiling water.

Q: Is it necessary to cook shrimp separately?

A: Searing shrimp briefly before adding to the jar preserves their texture and sweetness, preventing overcooking when the bowl is assembled.

Q: How long can assembled jars be kept in the fridge?

A: Up to 3 days, provided the shrimp are fresh and noodles are kept above the broth layer to avoid sogginess.

Nutritional Profile (Per Serving)

Calories	Approx. 430-480
Protein	20-25 g
Fat	18-22 g
Carbs	38-45 g
Sodium	800-1200 mg

Ingredient Spotlight: Thai Red Curry Paste

Traditional Thai red curry paste is made from dried chilies, garlic, shallots, lemongrass, galangal, and spices. Using a quality pre-made paste ensures authentic heat and flavor with minimal effort. Store-bought versions differ in intensity; taste and adjust quantity as needed.

Storage and Prep Summary

Assemble multiple jars at once for quick weekday meals.
Store jars chilled up to 3 days. Add boiling water prior to eating.
For best results, keep noodles dry and above the curry base until serving.

Customization and Troubleshooting

Overly Salty Broth: Adjust fish sauce and soy sauce in future bowls; add a splash of water if needed.
Not Enough Heat: Stir in fresh chilies or hot sauce after mixing.
Coconut Broth Too Rich: Use light coconut milk or blend with chicken/vegetable broth for lighter texture.

Printable Recipe Card

DIY Thai Red Coconut Curry Shrimp Instant Noodles

1 lb shrimp, peeled and deveined
2-3 tbsp Thai red curry paste
14 oz can full-fat coconut milk
1 red bell pepper, sliced
2 scallions, sliced
2 garlic cloves, grated
1 tbsp ginger, grated
1 shallot, chopped
2 cups instant noodles (or rice noodles)
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp vegetable oil
Fresh herbs: Thai basil, cilantro
Lime wedges, for garnish

Reader Comment Highlights

“Better than takeout and customizable for work lunches!”
“A new favorite for weeknight dinners.”
“Love the flexibility for vegetarian and gluten-free options.”
“Easy to prepare ahead and stays fresh in the fridge.”

Summary

With these DIY Thai red coconut curry shrimp instant noodles, you gain delicious control over a traditionally restaurant dish—customizing spice, protein, and toppings for every bowl. It’s a fusion of convenience and freshness in one satisfying, versatile recipe, perfect for busy weeks and fun family dinners.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb