Bangkok Coconut Curry Noodle Bowls

Bangkok Coconut Curry Noodle Bowls

Serves: 4 people
Prep Time: 30 minutes
Cooking Time: 30 minutes
Bangkok Coconut Curry Noodle Bowls
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Ingredients

For the Coconut Curry Sauce:
  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 14–ounce can regular coconut milk
  • 1/2 cup reduced sodium chicken or veggie broth
  • 3 tablespoons sugar
  • 1 tablespoon hot chili paste (sambal oelek)
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
For the Bowls:
  • 4 ounces rice noodles
  • 1 tablespoon oil
  • Half an onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • 1 cup shredded purple cabbage
  • Sesame seeds for topping
  • Limes for serving
  • A handful of fresh basil for serving

Instructions

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Bangkok Coconut Curry Noodle Bowls is a perfect balance of texture, flavor, and ingredients, one of those comfort dishes you will crave. This vegan recipe is ideal for lunch or dinner, you can get a nice meal in less than an hour.

For the soup, we are going to need: curry paste, coconut milk, veggie or chicken broth, minced ginger, shallots, oil, sugar, hot chili paste, soy sauce, and fish sauce for flavor. For the bowls, we will need rice noodles, oil, onions, carrots, asparagus, cabbage, and broccoli.

  1. Start by placing the noodles in cold water for twenty minutes. Next, make the coconut curry. Using a saucepan, add the shallots and ginger and cook for several minutes until it gets golden and fragrant.
  2. Then add curry paste, coconut milk, sugar, chili paste, fish sauce, and soy sauce. Mix everything well and let it all cook for a couple of minutes.
  3. Cook the remaining onions, carrots, broccoli, and asparagus, then add the noodles and mix in the same pot.
  4. Add the sauce to the mix and cook for just a few minutes to avoid the sauce or noodles from getting muggy.
  5. Top with some cabbage (use purple for a nice pop of color), add basil leaves, sesame seeds, and lime to the noodles for additional flavors.