Coconut Curry Noodle Bowl

This easy coconut curry noodle bowl is rich and creamy with a flavorful coconut broth. This recipe comes together in 15 minutes with just a handful of pantry staples!

Alex and I have been on a coconut curry kick ever since we had a delicious curried noodle bowl at a local restaurant. Since then, we’ve been talking about coconut curry and how it’s basically the most delicious thing ever so WHY haven’t we made it at home?! Well, the time has come, my friends. And let me tell you, it’s easier than I imagined.

What is Red Curry Paste?

If you don’t have any red curry paste, let me convince you to add some to your pantry. You can usually find it in the Asian section of the grocery store. It’s only a few bucks and it’s crucial to achieving this spicy curry flavor. I usually buy the Thai Kitchen brand which is vegan and gluten-free. 

If you’re thinking “Ugh, don’t make me buy an ingredient for one recipe.” Don’t worry. You can make this addictive peanut sauce with the rest of it. You can use it for a stir-fry, as a salad dressing, or as a dip for spring rolls. You won’t regret it.

Coconut Curry Noodle Bowl Tips

• Look for a low sodium vegetable broth and a low sodium soy sauce. If you want more salty flavor, add a few dashes of soy sauce to the finished day.
• If you want to make this dish gluten-free, use gluten-free tamari or liquid aminos in place of the soy sauce. 
• The fat content is high, due to the coconut milk in the broth, but don’t try to substitute light coconut milk. You really need full-fat milk to get the right texture in the broth.

Once you have your ingredients ready, this coconut curry noodle bowl recipe comes together quickly! Plus, you only need one pan, which means less time cleaning up!

This recipe comes together in just 15 minutes, so it’s great for busy weeknights! Check out the video below to see the step by step process of this coconut curry noodle bowl.

Coconut Curry Noodle Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Liz Thomson
• Prep Time: 5 Minutes
• Cook Time: 10 Minutes
• Total Time: 15 minutes
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian

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Description

This easy coconut curry noodle bowl is rich and creamy with a flavorful coconut broth. This recipe comes together in 15 minutes with just a handful of pantry staples!

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Ingredients

Scale 1x2x3x

• 1 tablespoon avocado oil
• 4 cloves garlic
• 3 tablespoons Thai red curry paste
• 2 teaspoons freshly grated ginger
• 4 cups vegetable broth
• 1 14oz can coconut milk
• 2 teaspoons soy sauce or tamari, low sodium (gluten-free if desired)
• 8 oz rice noodles
• 2 cups bean sprouts
• 4 lime wedges
• 1 handful fresh cilantro
• Sriracha or hot sauce (optional)

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Instructions

1. In a large saucepan, heat the oil over medium-low heat for 30 seconds.
2. Add the garlic and curry paste and cook for 3 minutes, stirring so it doesn’t burn.
3. Add the ginger and continue to cook for 1 minute.
4. Add the vegetable broth, coconut milk, and soy sauce and bring to a boil.
5. Add the rice noodles and cook according to package directions, usually 3-6 minutes depending on the thickness of the noodles. (I usually use thick rice noodles so they take about 6 minutes.) When there is 1 minute left of cooking, add the bean sprouts.
6. Remove from heat and carefully divide into bowls.
7. Sprinkle each bowl with cilantro and serve with a lime wedge. Drizzle with hot sauce, if desired.

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Notes

Red curry paste is often sold in the Asian section of the grocery store. I used the Thai kitchen brand.

If gluten free, use gluten free tamari in place of soy sauce.

The only downside to these coconut curry noodle bowls is that they’re kind of messy. We found it easiest to use a combination of a fork and a spoon which I’m sure is not the proper way to eat this dish, but it got the job done. To be honest, we were both slurping up these noodles so fast that we didn’t really care about how we looked. Just make sure you serve these with an extra napkin or two.

Not sure what to do with your leftover curry paste? This 5 ingredient peanut sauce is delicious with a stir-fry or spring rolls!

What’s your favorite type of comfort food?

This post was originally published in January 2018.