Last week, I was having… a day. One of those days where you come home from work and you fling yourself on the couch and tell your husband LET’S DO SOMETHING FUN. Sometimes you just need to decompress over dinner and that’s exactly what we did. Alex suggested Foo Dog, a restaurant here in Richmond that serves delicious Asian street food. I had the Malaysian style ramen which has a coconut curry broth and we both loved it. (I let Alex share mine. I’m such a good wife.) 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.
This coconut curry noodle bowl is made from a handful of pantry ingredients, which means it’s an easy recipe to make on a desperate weeknight when your fridge feels empty. If you don’t have any red curry paste, let me convince you to grab some the next time you’re at the store. It’s only a few bucks and it’s crucial to giving this dish that spicy curry flavor. If you’re like “Ugh, don’t make me buy an ingredient for one recipe” then go 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. Now go make this recipe!Print
Coconut Curry Noodle Bowl
This coconut curry noodle soup is a perfect blend of sweet and spicy.
- 1 tablespoons avocado oil (or whatever oil you prefer)
- 4 cloves garlic, minced
- 3 tablespoons Thai red curry paste (see note)
- 1 tablespoon fresh grated ginger
- 4 cups vegetable broth
- 1 14oz can unsweetened coconut milk
- 2 tsp low sodium soy sauce or tamari (see note)
- 8 ounces rice noodles
- 2 cups bean sprouts
- Handful fresh cilantro
- 4 lime wedges
- Sriracha or hot sauce (optional)
- In a large saucepan, heat the oil over medium-low heat for 30 seconds.
- Add the garlic and curry paste and cook for 3 minutes, stirring so it doesn’t burn.
- Add the ginger and continue to cook for 1 minute.
- Add the vegetable broth, coconut milk, and soy sauce and bring to a boil.
- Add the rice noodles and cook according to package directions, usually 3-6 minutes depending on the thickness of the noodles. (Ours were thick rice noodles so they took about 6 minutes.) When there is 1 minute left of cooking, add the bean sprouts.
- Remove from heat and carefully divide into bowls.
- Sprinkle each bowl with cilantro and serve with a lime wedge. Drizzle with hot sauce, if desired.
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 fat content might look 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. Don’t fear the fat.
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? Try making this vegan chickpea curry!