Bangkok Coconut Curry Noodle Bowls

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These Bangkok Coconut Curry Noodle Bowls are quick to throw together and packed with veggies and brown rice noodles. Healthy AND easy.

I am eating this Bangkok Coconut Curry Noodle Bowl for L & D every day right now and I guess you could say it’s going alright.

Alright as in –> creamy coconut curry sauce clinging to brown rice noodles (these are the ones I buy) with bright green asparagus nuggets and crunchy broccoli bites and carrot shreds and basil ribbons and a little pop of purple cabbage, because we’re all about eating the rainbow around here. That is SO MUCH MORE than alright in my spicy noodle loving book.

Does it win your heart over even more if I tell you it takes less than 30 minutes to make?

It’s the truth. Last night I made this for dinner (again) – I started things around 8:30pm, and we had our steaming rainbow bowls of it on the table before 9pm. So just take one of two things from that: a) I’m not lying when I say this is a 30 minute super-quickie little coconut curry noodle bowl meal, and/or b) we are those people who eat dinner at 9pm.

Wait, does anyone even do that?

Just, here, take some chopsticks.

INGREDIENTS

for the coconut curry sauce:

• 1 tablespoon oil
• 2 shallots
• 1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
• 2 tablespoons red curry paste
• 1 14-ounce can regular coconut milk
• 1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
• 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 – I use brown rice noodles but they can be hard to find – so I buy these ones
• 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

1. Noodles: Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rinse.
2. Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
3. Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

NOTES

• If you want more of a saucy, soupy consistency to the curry, add the broth with the coconut milk. Otherwise leave it out – you won’t have as much sauce and it will be more like a velvety, sticky sauce on the noodles (also yummy). The pictures here show the version WITH the broth.
• For a vegetarian or vegan version, make sure your curry paste is vegetarian, or make your own, and omit the fish sauce in this recipe or use a vegan alternative (you could make up for the missing saltiness with more soy sauce).
• For those who like spice, add more chili paste or anything else you like to get a touch more heat! I would rate this as mild +.

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