Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
coconut curry noodle bowl

Coconut Curry Noodle Bowl

  • 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

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!


Ingredients

Scale
  • 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)

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.

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.

Keywords: Curried Noodle Bowls