Coconut Curry Noodle Bowls

Fragrant and creamy red coconut curry broth brimming with tender rice noodles, crisp bok choy, and hearty chickpeas, topped with fresh cilantro.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Medium
• Cost: $5.96/serving

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• spicy
• comfort food
• healthy
• stir-fry

Ingredients

• 4 ounce dried rice stick noodles
• 1 tablespoon vegetable oil
• 0.5 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 fresh ginger (1 inch piece, grated)
• 2 tablespoon red curry paste
• 1 can full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1 can chickpeas (rinsed, drained)
• 2 head baby bok choy (quartered lengthwise)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Cook dried rice stick noodles according to package directions until tender. Drain and set aside.
2. Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
3. Add the red curry paste to the pot and cook, stirring continuously, for 1-2 minutes until aromatic.
4. Pour in the full-fat coconut milk and vegetable broth. Stir in the soy sauce, lime juice, and brown sugar. Bring the mixture to a gentle simmer.
5. Add the rinsed chickpeas and quartered baby bok choy to the simmering broth. Cook for 5-7 minutes, until the bok choy is tender-crisp.
6. Divide the cooked rice noodles among two serving bowls. Ladle the creamy coconut curry broth with chickpeas and bok choy over the noodles. Garnish with chopped fresh cilantro.

Notes

To customize the heat, add more red curry paste or a dash of sriracha. Thinly sliced jalapeño or serrano peppers can also be added for fresh spice.

Nutrition (per serving)

• Calories: 680
• Protein: 21 g
• Carbohydrates: 75 g
• Fat: 36.5 g
• Fiber: 15 g
• Sodium: 1350 mg
• Saturated Fat: 25 g
• Sugar: 10 g