about contact

Coconut Curry Noodle Bowls

by
Jump to Recipe·Leave a Review

Coconut Curry Noodle Bowls are a vibrant, satisfying fusion of creamy coconut curry broth, slurpable noodles, and colorful veggies. Bursting with bold Southeast Asian-inspired flavors, this dish is both comforting and refreshing, perfect for a weeknight dinner or an impressive meal prep lunch.

Why You’ll Love This Recipe

These bowls strike the perfect balance between indulgent and nourishing. Rich coconut milk and fragrant curry paste create a luscious broth, while the noodles and vegetables make it hearty and satisfying.

  • Bold, aromatic curry flavor in every bite
  • Ready in under 30 minutes
  • Easily customizable with your favorite protein or veggies
  • Naturally dairy-free and can be made gluten-free
  • Perfect for both cozy dinners and vibrant meal prep

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Rice noodles or ramen noodles
  • Coconut milk (full-fat for creaminess)
  • Red curry paste (or yellow/green based on preference)
  • Vegetable broth or chicken broth
  • Garlic cloves, minced
  • Fresh ginger, grated
  • Soy sauce or tamari
  • Lime juice
  • Carrots, julienned or thinly sliced
  • Bell pepper, sliced
  • Baby spinach or bok choy
  • Olive oil or coconut oil
  • Fresh cilantro and green onions (for garnish)
  • Optional: tofu, shredded chicken, shrimp, or soft-boiled egg

directions

this recipe
  1. Cook noodles according to package instructions. Drain, rinse, and set aside.
  2. In a large pot or saucepan, heat oil over medium heat. Add garlic and ginger, and sauté for 1–2 minutes until fragrant.
  3. Stir in the curry paste and cook for another 1–2 minutes to deepen the flavor.
  4. Pour in coconut milk and broth, then add soy sauce. Stir and bring to a gentle simmer.
  5. Add carrots and bell pepper, and simmer for 5–7 minutes until tender.
  6. Stir in spinach and lime juice. Let the greens wilt for 1–2 minutes.
  7. Divide cooked noodles into bowls. Ladle the hot curry broth and veggies over the top.
  8. Garnish with cilantro, green onions, and your favorite protein or toppings.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

  • Protein Additions: Add tofu, shrimp, shredded chicken, or a soft-boiled egg.
  • Spicy Version: Stir in chili garlic sauce or sliced Thai chilies for extra heat.
  • Creamier Option: Use two cans of coconut milk for a richer broth.
  • Veggie Boost: Add mushrooms, zucchini, or snap peas for more texture.
  • Gluten-Free: Use rice noodles and tamari instead of soy sauce.

storage/reheating

Store broth and noodles separately in airtight containers in the fridge for up to 4 days.
Reheat broth on the stovetop or in the microwave until steaming. Reheat noodles briefly in hot water before serving.
Freeze broth (without noodles) for up to 2 months. Add fresh noodles when ready to serve.

FAQs

What noodles work best for this dish?

Rice noodles, ramen, or even udon all work well—just cook according to package instructions.

Is this soup spicy?

Mild to moderate, depending on your curry paste. Add chili flakes or sauce for more heat.

Can I make this vegan?

Yes, use vegetable broth and tofu or plant-based protein.

Can I use curry powder instead of paste?

Curry paste provides richer flavor, but curry powder can work in a pinch. Add extra garlic and ginger for depth.

What vegetables can I use?

Carrots, bell peppers, spinach, bok choy, mushrooms, zucchini, or snow peas all work great.

Can I add coconut sugar or sweetener?

Yes, a small pinch balances the heat and acidity if desired.

How do I prevent the noodles from soaking up all the broth?

Store noodles and broth separately, and combine just before serving.

Can I use light coconut milk?

Yes, but the broth will be thinner and less creamy.

Is this dish freezer-friendly?

The broth is! Freeze it without noodles, and add fresh ones when serving.

Can I add peanut butter for a Thai-inspired twist?

Yes, stir in 1–2 tablespoons of peanut butter for a creamy, nutty variation.

Conclusion

Coconut Curry Noodle Bowls are a bold, cozy, and colorful way to enjoy comfort food with a global twist. With rich coconut curry broth, fresh veggies, and noodles that soak up all the flavor, these bowls are endlessly adaptable and sure to become a weeknight favorite. Serve them hot, top them your way, and enjoy every flavorful bite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Curry Noodle Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai-Inspired
Print Recipe

Description

These creamy coconut curry noodle bowls are packed with flavor, loaded with veggies, and quick to make. Thai-inspired red curry paste, silky coconut milk, and fresh lime juice bring all the cozy, vibrant vibes. Add noodles, toss in whatever veggies you have, and dinner’s done in 30 minutes!

Ingredients

  • 8 oz rice noodles

  • 1 tablespoon coconut oil

  • 1 small onion, thinly sliced

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, minced

  • 2 tablespoons red curry paste

  • 1 teaspoon curry powder (optional for depth)

  • 1 (14 oz) can full-fat coconut milk

  • 2 cups vegetable broth

  • 1 tablespoon soy sauce or tamari

  • 1 tablespoon brown sugar

  • 1 red bell pepper, thinly sliced

  • 1 cup broccoli florets

  • 1 cup shredded carrots

  • 1 cup purple cabbage, thinly sliced

  • Juice of 1 lime

  • Fresh cilantro, for garnish

  • Green onions, for garnish

 

  • Sriracha or red pepper flakes (optional, for heat)

Instructions

  1. Cook the noodles:
    Cook rice noodles according to package directions. Drain and set aside.

  2. Sauté aromatics:
    In a large skillet or pot, heat coconut oil over medium heat. Add sliced onion and sauté for 3–4 minutes until softened. Add garlic and ginger, and cook 1 minute more.

  3. Add curry paste and spices:
    Stir in red curry paste and curry powder (if using). Cook for 1 minute to release flavor.

  4. Add liquids and simmer:
    Stir in coconut milk, broth, soy sauce, and brown sugar. Bring to a simmer.

  5. Add veggies:
    Add bell pepper, broccoli, carrots, and cabbage. Simmer for 5–7 minutes until veggies are tender but crisp.

  6. Combine with noodles:
    Add cooked noodles to the curry broth and gently toss to combine. Stir in lime juice.

  7. Serve:
    Divide into bowls and garnish with fresh cilantro, green onions, and a dash of sriracha or red pepper flakes if you like heat.

Notes

  • Want protein? Add tofu, shrimp, or grilled chicken.

  • Swap in any veggies you have — zucchini, mushrooms, or snap peas work great.

  • Leftovers keep well in the fridge and reheat beautifully.

 

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star