If you’re looking for a quick, flavorful, and comforting meal, this Coconut Curry Noodle Bowl is perfect! Packed with rich coconut milk, Thai red curry paste, and fresh aromatics, this dish delivers an authentic, restaurant-quality taste right at home.
This 15-minute recipe is perfect for busy weeknights when you crave something warm, creamy, and satisfying. The combination of silky rice noodles, a creamy broth, and fresh toppings like bean sprouts and cilantro makes every bite exciting and delicious.
Best of all, this dish is versatile and easily customizable—add tofu for a plant-based protein boost or swap veggies based on what’s in your fridge. Whether you love spicy flavors, creamy textures, or vibrant Thai cuisine, this dish will be a staple in your meal rotation!
Why You Will Love Making This Recipe
- Quick & Easy: Ready in just 15 minutes, perfect for a last-minute meal.
- Rich & Creamy: The coconut milk and curry paste create an ultra-smooth and flavorful broth.
- Customizable: Add your favorite proteins, veggies, or spice level to match your preferences.
- Gluten-Free Option: Simply use tamari instead of soy sauce for a completely gluten-free dish.
- Healthy & Nourishing: Full of antioxidants, fiber, and healthy fats from coconut milk and fresh ingredients.
- Budget-Friendly: Made with affordable pantry staples, making it cheaper than takeout.
- Perfect for Meal Prep: Prepare the broth in advance and cook fresh noodles when ready to serve.
Ingredients:
For the Coconut Curry Broth:
- 1 tbsp avocado oil or coconut oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp Thai red curry paste
- 2 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp lime juice
For the Noodles & Toppings:
- 6 oz rice noodles
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Sriracha or chili flakes (optional, for heat)
Equipment Used:
- Large saucepan
- Mixing spoon
- Measuring cups & spoons
- Strainer
- Serving bowls
Directions & Instructions
1. Sauté the Aromatics:
- Heat avocado oil in a large saucepan over medium heat.
- Add garlic, ginger, and red curry paste; stir and cook for 1-2 minutes until fragrant.
2. Make the Broth:
- Pour in vegetable broth and coconut milk, stirring to combine.
- Add soy sauce or tamari and bring the mixture to a gentle simmer for 5 minutes.
3. Cook the Noodles:
- In a separate pot, boil water and cook the rice noodles according to the package instructions.
- Drain and set aside.
4. Assemble & Serve:
- Divide the cooked noodles into serving bowls.
- Ladle the hot coconut curry broth over the noodles.
- Top with bean sprouts, fresh cilantro, and lime wedges.
- Add sriracha or chili flakes for extra heat.
Nutritional Information
Per serving:
- Calories: 320
- Protein: 6g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 3g
- Sodium: 600mg
This Coconut Curry Noodle Bowl is packed with healthy fats from coconut milk, anti-inflammatory spices, and fiber-rich rice noodles. It’s light yet filling, making it a balanced, nutritious choice for any meal.
Prep Time and Cook Time:
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations:
- Protein Boost: Add tofu, chickpeas, or shredded chicken.
- Extra Veggies: Stir in spinach, mushrooms, or bell peppers.
- More Spice: Use extra red curry paste or chili flakes.
- Low-Carb Option: Swap rice noodles for zucchini noodles.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! Store the broth and noodles separately to prevent sogginess. Reheat the broth and add fresh noodles when ready to serve.
2. What’s the best substitute for coconut milk?
Use cashew cream or almond milk for a lighter alternative.
3. Can I use a different type of noodle?
Absolutely! Try soba, udon, or even spaghetti noodles if needed.
4. How can I make this dish spicier?
Add extra red curry paste, chili flakes, or a splash of hot sauce.
Pro Tips By Lyndy
- Use full-fat coconut milk for the creamiest broth.
- Don’t overcook the noodles—they should be tender, not mushy.
- Taste and adjust the seasoning—add more soy sauce or lime juice as needed.
- Garnish with fresh toppings like crushed peanuts or sesame seeds for extra texture.
Serving Suggestions
- Serve with crispy tofu or grilled shrimp.
- Pair with a side of fresh spring rolls.
- Enjoy with a light Thai cucumber salad.
Easy Coconut Curry Noodle Bowl : A 15-Minute Flavorful Meal
If you’re looking for a quick, flavorful, and comforting meal, this Coconut Curry Noodle Bowl is perfect! Packed with rich coconut milk, Thai red curry paste, and fresh aromatics, this dish delivers an authentic, restaurant-quality taste right at home.
- Large saucepan
- Mixing spoon
- Measuring cups & spoons
- Strainer
- Serving bowls
For the Coconut Curry Broth:
- 1 tbsp avocado oil or coconut oil
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 tbsp Thai red curry paste
- 2 cups vegetable broth
- 1 can (14 oz full-fat coconut milk)
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp lime juice
For the Noodles & Toppings:
- 6 oz rice noodles
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro (chopped)
- 1 lime (cut into wedges)
- Sriracha or chili flakes (optional, for heat)
- Sauté the Aromatics:
- Heat avocado oil in a large saucepan over medium heat.
- Add garlic, ginger, and red curry paste; stir and cook for 1-2 minutes until fragrant.
- Make the Broth:
- Pour in vegetable broth and coconut milk, stirring to combine.
- Add soy sauce or tamari and bring the mixture to a gentle simmer for 5 minutes.
- Cook the Noodles:
- In a separate pot, boil water and cook the rice noodles according to the package instructions.
- Drain and set aside.
- Assemble & Serve:
- Divide the cooked noodles into serving bowls.
- Ladle the hot coconut curry broth over the noodles.
- Top with bean sprouts, fresh cilantro, and lime wedges.
- Add sriracha or chili flakes for extra heat.
Add sriracha or chili flakes for extra heat.
Use full-fat coconut milk for the creamiest broth.
Don’t overcook the noodles—they should be tender, not mushy.
Taste and adjust the seasoning—add more soy sauce or lime juice as needed.