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


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!



  • 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)


  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.


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