Coconut Curry Noodle Bowls with Mushrooms Recipe - Forks Over Knives
These 30-minute, Thai-inspired curry noodle bowls are perfect for a quick and satisfying weeknight meal. Get the recipe!
Ingredients
- 8 oz. sliced fresh button mushrooms (3 cups)
- 2 cups fresh or frozen mirepoix (10 to 12 oz.)
- 4 cloves garlic, minced
- 2 to 3 tablespoons oil-free Thai red curry paste, such as Thai Kitchen
- 8 cups low-sodium vegetable broth
- ½ teaspoon sea salt
- 12 oz. dried brown rice pad Thai noodles
- 4 cups small fresh cauliflower florets
- 2 cups long thin shreds carrot
- ½ of a 13.5-oz. can unsweetened light coconut milk (about ¾ cup) (see tip, recipe intro)
- ½ cup fresh bean sprouts (optional)
- ¼ cup chopped fresh cilantro
- Lime wedges
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