Coconut & Lime Seafood Noodles


This recipe is certainly very cool – the refreshingly chill tastes of Coconut and lime coming together, balancing creaminess and acidity with that beautiful seafood kick.  What could be better?

I like to use a fair bit of chilli in this recipe to kick it up a notch, but that is of course entirely optional.  As are the vegetables you use – I went traditional with Sugar Snaps and Sweetcorn (I hate beansprouts), but really play around with this.


  • Noodles (the variety is up to you)
  • Coconut Milk
  • Lime
  • Seafood – crab, prawns, mussels, cockles etc.
  • Garlic
  • Turmeric
  • Onion
  • Oil
  • Vegetables – Sugar snaps, corn, peas, peppers, beansprouts etc, carrot shavings,
  • Chilli/Chilli Paste/Chilli flakes (optional)
  • Seasoning


  1. Prepare all the vegetables and seafood first – grate the lime zest, chop the onions, garlic etc. peel anything that needs to be peeled, slice and de-shell the seafood.  This will make the cooking experience far less stressful.
    IMAG1196 IMAG1197
  2. Heat some oil in a large pan and add the onions.  I used chilli oil, hence the redness.  Fry until brown.
  3. Add the seafood and continue to fry for a minute or two.
  4. Add the garlic and lime and mix in thoroughly.  Cook for a further few minutes.
  5. Add the turmeric and stir to coat everything.
  6. Add the other vegetables (or if you’re a fool like me, forget and have to do them in a separate pan later.)
  7. Pour over the coconut milk and squeeze in some lime juice.
  8. Stir thoroughly and simmer over a low heat.  Taste and adjust for seasoning.
  9. As the sauce cooks it will reduce.  When it seems thick enough for your tastes (mine maybe lost 25% volume) add the noodles and mix very thoroughly so that every bite includes more than just noodles and sauce.
  10. Once piping hot, serve.

Serving and Storage

I like to serve this with a little slice of lime to garnish and potentially squeeze over, with a quick grind of pepper over the top and of course, chopsticks to eat.


This will keep in a sealed container for a day or two – add a splash of water or milk if it seems dry upon reheating.

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