bangkok coconut curry noodle bowls

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

bangkok coconut curry noodle bowls

INGREDIENTS
for the coconut curry sauce:
  1. 1 tablespoon oil
  2. 2 shallots
  3. 1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
  4. 2 tablespoons red curry paste
  5. 1 14-ounce can regular coconut milk
  6. 1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
  7. 3 tablespoons sugar
  8. 1 tablespoon hot chili paste (sambal oelek)
  9. 2 tablespoons fish sauce
  10. 2 tablespoons soy sauce

for the bowls:
  1. 4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones
  2. 1 tablespoon oil
  3. half an onion, chopped
  4. 1 cup chopped broccoli florets
  5. 1 cup shredded carrots
  6. 1 cup chopped asparagus
  7. 1 cup shredded purple cabbage
  8. sesame seeds for topping
  9. limes for serving
  10. a handful of fresh basil for serving


INSTRUCTIONS
  • 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.
  • 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.
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