Bangkok Coconut Curry Noodle Bowls | Recipe Cart

Name: Bangkok Coconut Curry Noodle Bowls | Recipe Cart
Total time: 1 min
Ingredients: 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

getrecipecart.com

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

View full recipe on getrecipecart.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

Saucepan
Skillet
Stove
Colander
Mixing bowl
Chef's knife
Cutting board
Spatula
Serving bowl

Ingredients

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