Burmese Coconut Curry Noodles

Burmese Coconut Curry Noodles

I whipped up this recipe when I was fed up of everything that I was cooking at the time. I just wanted a super yummy bowl of noodles without much effort. I went for Burmese because I always have most of the required ingredients and it’s a cuisine that’s able to do so much with so little. So we called some friends over, and whipped up this delicious meal!

We used paneer because we had a bunch of it leftover. Feel free to use tofu, or chicken, or really any protein you like!

Burmese Coconut Curry Noodles

Burmese Coconut Curry Noodles

Course: Lunch, DinnerCuisine: BurmeseDifficulty: EZ


Prep time


Cooking time




  • Coconut Curry
  • 2 portions of Rice noodles

  • 1 can coconut milk (400ml)

  • 3 spicy Red chilies minced

  • 3 Garlic cloves minced

  • 3 stalks of Lemongrass minced

  • 1/2 large onion thinly sliced

  • 2 stock cubes (veg / chicken)

  • 1/2 cup boiling water

  • 1 tbsp coriander powder

  • 1/2 tsp turmeric powder

  • Crispy Paneer / Tofu
  • 1 tbsp Red chili powder

  • 1 tsp turmeric powder

  • 1 tsp coriander powder

  • 1 tsp salt

  • Tofu or Paneer cut into small cubes

  • Garnish
  • Fresh cilantro

  • Eggs

  • Lime

  • Crispy fried onions (need 1/4 onion)


  • Prep the rice noodles. You probably need to soak them. Do it first soak that it just takes seconds to cook later.
  • Broth
  • Mince red chilies, garlic, and lemon grass (use just the inner white part). Save the lemongrass stalks.
  • Heat up oil in a saucepan and sauteé thinly sliced onions.
  • Add the minced ingredients. Sauté.
  • Add coconut milk, stock cubes (that have been stirred into boiling water), coriander powder, turmeric powder, and salt.
  • Simmer until it reduces to around 3/4th of its volume.
  • Boil the noodles for a minute or so. Taste to make sure it’s al dente.
  • Add to the broth and mix.
  • Paneer/Tofu
  • Mix everything and sauteé with a bit of oil on a non-stick pan until all sides are crispy.
  • This takes a while. Around 5 minutes per side.
  • Garnish
  • Soft boil the egg. Around 6 minutes in simmering water.
  • Fry thinly sliced onions in oil until crispy.
  • Serve the bowl of noodles and thick broth topped with the crispy paneer/tofu, a wedge of lime, cilantro, friend onions, and a soft boiled egg cut in half.


  • Make sure to remember to soak your noodles or you’ll be waiting for a while!
  • Do not overcook your rice noodles! They cook much faster than you think!