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A Coconut Curry Noodle Bowl.

Feed Your Body Friday: Coconut Curry Noodle Bowl

This recipe is comfort in a bowl! The combination of coconut milk, curry paste, pasta, and vegetables causes an explosion of flavors that make us travel to Thailand while sitting comfortably in our home and without any jet lag!

For this recipe I used brown rice vermicelli noodles, to have a more nutritious bowl, but you can use white rice pasta or just long pasta like linguine or spaghetti. You can also use whatever vegetables you want, the important thing is to use the sauce with coconut milk and curry paste as the base of your sauce.

Try this bowl tonight for some wholesome food that will impress your tastebuds.

Coconut Curry Noodle Bowl Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 2

Veggies in a pan, ready to be stir-fried.

Ingredients

  • 125g brown rice vermicelli noodles
  • 1/2 lime, sliced
  • Fresh coriander, to taste
  • 1 can light coconut milk
  • 1/2 cup vegetable broth
  • 2 tbsp. soy sauce
  • 1 tbsp. maple syrup or honey
  • 1 tbsp. curry paste, adjust to spice preference
  • 1 tbsp. ginger, finely chopped
  • 1 carrot, sliced ​
  • 1 onion, finely chopped
  • 1 cup snow peas
  • 3/4 cup edamame
  • Salt and pepper, to taste

Preparation

  1. Soak the rice vermicelli noodles in a bowl of hot water. Let them sit for 10 minutes.
  2. When they’re soft, drain and rinse the noodles and reserve.
  3. In a large saucepan, add the curry paste; stir fry for 1 minute.
  4. Next, add the coconut milk, broth, maple syrup, and soy sauce to the saucepan and simmer for 15 minutes.
  5. In a large skillet, heat the oil over high heat. Add the ginger, onion, carrots, snow peas and edamame. Cook for about 6-8 minutes.
  6. Once vegetables and sauce are cooked, it’s time to assemble your bowls.
  7. Add the noodles first, following by the vegetables and the sauce.
  8. Top with coriander and lime if desired.

A Coconut Curry Noodle Bowl with a spoon next to it.

Again this is a bowl that can be prepared with the food we have on hand. Those who have been following my recipes for a while surely noticed that I’m a big fan of versatile recipes that can be adapted according to your tastes or with the ingredients available.

This recipe is for 2 servings, but don’t hesitate to double the recipe to have more, the flavors develop over time and this bowl is even tastier the next day!

Room for dessert? Always! Check out these Sweet & Comforting Nonperishable Desserts!

Sophie Viau

Sophie Viau

Sophie is a blogger, writer, entrepreneur, world traveler, and photographer. As a young woman, she had an unusual dream: to discover Iceland! "Nobody in my entourage had an interest in this type of trip" says Sophie, so she decided to go alone. What she discovered was that, not only was... Read More

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