Spicy coconut curry with rice noodles. This is our favorite Thai backpacking recipe for multi-day trips. Shown with dried seaweed (nori) flakes and fresh foraged watercress.
Course Dinner, Main Course
Cuisine East Indian
Keyword backpacking, vegetarian
1packet Tom Ka curry paste
2instanoodle rice noodle soup packages
½envelope dehydrated coconut milk powder
Optional - any dried vegetablesmushrooms, etc.
Deconstruct noodle soup packages, crush noodles and save season packet for another dish.
Add noodles and coconut powder to gallon-size ziplock freezer bag.
ON THE TRAIL
Add curry paste to bag along with 3 cups boiled water, zip closed and allow to set 10 minutes.
Depending on where your hiking, such as near a creek, you could forage for watercress-a superb addition to any backcountry meal. Top your dish with fresh cress if your lucky. I've eaten this dish hot or cold. If you're near a stream , hold the bag in the running water to cool and eat like a salad - delicious!You can boost this meal by adding almost any dehydrated vegetable or mushroom at home to the ziplock bag. I sometimes add dehydrated tofu sheets or knots to meals for added protein. Asian markets sell many dehydrated ingredients that are great to use in backpacking meals.