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

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

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