Bangkok Coconut Curry Noodle Bowls

Credits: Pinch of Yum

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.
We are going to start by placing our noodles in cold water for twenty minutes.
Next, we will make the coconut curry. Using a saucepan, we add the shallots and ginger and cook for several minutes until it gets golden and fragrant. 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. This should give you time to cook other things but keep an eye on the sauce as it thickens.
Cook the remaining onions, carrots, broccoli, and asparagus, then add the noodles and mix in the same pot.
Add the sauce to the mix and cook for just a few minutes to avoid the sauce or noodles from getting muggy.
Once it’s fully cooked, serve right away.
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.


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