bangkok coconut curry noodle bowls

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.

If you’re a Noodle Friend, aka a Kindred Spirit, aka the Best Kind of Person, you and these Bangkok Coconut Curry Noodle Bowls have a weeknight date.

Prep Time: 20 mins 

Cook Time: 40 mins

Yield: 4 servings 1x

These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy – can be made vegetarian, vegan, or gluten free!

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

Get the full instructions @ pinchofyum.com