Bangkok Coconut Curry Noodle Bowls
This dish combines rice noodles with a creamy coconut curry sauce, colorful veggies, and your choice of protein for a delicious and satisfying meal.
Ingredients
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 (14-ounce) can coconut milk
- ½ cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes (optional)
- 1 cup broccoli florets
- 1 cup sliced carrots
- ½ cup chopped green beans
- ¼ cup chopped cilantro, for garnish
- Lime wedges, for serving
- Protein of your choice: cooked chicken, shrimp, or tofu (optional)
Instructions
- Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
- While noodles are cooking, heat oil in a skillet or wok over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red curry paste, cook for 1 minute until fragrant.
- Stir in coconut milk, broth, soy sauce, fish sauce (if using), brown sugar, ginger, and red pepper flakes (if using). Bring to a simmer.
- Add broccoli, carrots, and green beans. Cook until tender-crisp, about 5 minutes.
- If using, add cooked protein and heat through.
- Divide noodles among serving bowls. Top with curry mixture, protein (if using), and chopped cilantro. Serve with lime wedges.
Notes
- Adjust the amount of red curry paste and red pepper flakes to your desired spice level.
- For a vegan version, omit the fish sauce and use vegetable broth instead of chicken broth. You can also add tofu or tempeh as a protein option.