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Bangkok Coconut Curry Noodle Bowls

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 25 min
  • $$$
Gatheredtable
adapted fromPinch of Yum Blog

Ingredients

  • FOR THE SAUCE:
  • 1 tablespoon canola oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 15-ounce can coconut milk
  • 3 tablespoons sugar
  • 1 tablespoon sriracha
  • 2 tablespoons soy sauce
  • FOR THE BOWLS:
  • 4 ounces rice noodles
  • 1 tablespoon canola oil
  • 1/2 onion, chopped
  • 1 head broccoli
  • 1 cup carrots, shredded
  • 2 cups red cabbage, shredded
  • 4 lime wedges, for serving
  • 1/2 cup fresh cilantro, chopped for garnish (optional)

Directions

Prep: 1. Soak rice noodles in cold water. 2. Chop shallots and mince ginger. Make: 1. In a large skillet, heat oil over medium heat. Add shallots and ginger, cook for 3-5 minutes. Add the curry paste and saute, stirring to combine, about 1 minute. 2. Add coconut milk, sugar, sriracha, and soy sauce. Stir to combine completely and let simmer for 15 minutes. Stirring occasionally. 3. Meanwhile, chop onion and broccoli. Shred carrots and red cabbage. 4. In a separate skillet heat oil over medium high heat and saute vegetables until crisp-tender. 5. Add drained noodles and sauce and toss to combine. 6. Serve topped with red cabbage, a squeeze of lime juice and cilantro.

Notes

Take this recipe up a notch by adding 1 tablespoon fish sauce to the sauce as you add the soy sauce. It takes it to a whole new level!! This is great topped with an egg and is easy to bulk up with pre-cooked shrimp!

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