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Coconut Curry Noodle Bowl Recipe

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4 from 85 reviews

A flavorful and comforting Coconut Curry Noodle Bowl featuring a rich Thai red curry broth with coconut milk, fragrant garlic and ginger, tender rice noodles, and fresh bean sprouts. Perfect for a quick and satisfying meal packed with vibrant Southeast Asian flavors.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Broth and Sauce

  • 1 tablespoon avocado oil
  • 4 cloves garlic, minced
  • 3 tablespoons Thai red curry paste
  • 2 teaspoons freshly grated ginger
  • 4 cups vegetable broth
  • 1 (14 oz) can coconut milk
  • 2 teaspoons soy sauce or tamari, low sodium (gluten-free if desired)

Noodles and Toppings

  • 8 oz rice noodles (preferably thick)
  • 2 cups bean sprouts
  • 1 handful fresh cilantro, chopped
  • 4 lime wedges
  • Sriracha or hot sauce (optional)

Instructions

  1. Heat the oil and aromatics: In a large saucepan, heat 1 tablespoon of avocado oil over medium-low heat for about 30 seconds to warm the pan without burning the oil.
  2. Sauté garlic and curry paste: Add the minced garlic and 3 tablespoons of Thai red curry paste to the saucepan and cook for 3 minutes, stirring frequently to prevent burning and to release the flavors.
  3. Add ginger: Stir in 2 teaspoons of freshly grated ginger and cook for an additional 1 minute to combine the aromatic flavors.
  4. Add liquids and simmer: Pour in 4 cups of vegetable broth, 1 can (14 oz) of coconut milk, and 2 teaspoons of low sodium soy sauce or tamari. Bring the mixture to a boil to blend the flavors and heat through.
  5. Cook rice noodles and add bean sprouts: Add 8 ounces of rice noodles to the boiling curry broth and cook according to package instructions, typically 3-6 minutes. When there is 1 minute left of cooking time, stir in 2 cups of bean sprouts to soften slightly but retain crunch.
  6. Serve the noodle bowls: Remove the saucepan from heat and carefully divide the curry noodle soup into bowls.
  7. Garnish and enjoy: Sprinkle each bowl with a handful of fresh chopped cilantro and serve with lime wedges on the side. Drizzle with Sriracha or hot sauce if desired for extra heat.

Notes

  • Use thick rice noodles for a chewier texture; adjust cooking time accordingly.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Add protein like tofu or shrimp to make the noodle bowl more filling.
  • Adjust the spice level by adding more or less Thai red curry paste or hot sauce.
  • Leftovers can be stored refrigerated for up to 2 days but noodles may absorb broth and soften.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/coconut-curry-noodle-bowl-recipe/