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!

Author: Pinch Of Yum

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

1. 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.
2. Visit pinchofyum.com for full instructions.

Share this post