Coconut Curry Noodle Bowl

5 from 2 reviews

This coconut curry noodle soup is a perfect blend of spices. The rich and creamy broth is full of flavor!



  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. (Ours were thick rice noodles so they took 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.


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.

Keywords: Curried Noodle Bowls