Coconut Curry Noodle Bowls
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Pinch of Yum · by Lindsay Ostrom★ 4.9

Coconut Curry Noodle Bowls

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 16%
CARBS 45G39% OF CAL
7G FIBER0G ADDED0G INTRINSIC16G OTHER22G TOTAL SUGAR
FAT 31G60% OF CAL
20G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rice noodles in a homemade coconut curry sauce with fresh vegetables and herbs. Aromatic and satisfying, this vegetarian bowl is quick and full of bright Asian flavors.

mainthaibowlstir frydairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones
  • 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
PREP
20M
SODIUM
1970MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.