Spicy Coconut Noodle Bowls

Name: Spicy Coconut Noodle Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 8 ounce rice vermicelli noodles; 1 tablespoon olive oil; 1 yellow onion (large, thinly sliced); 3 clove garlic (minced); 1 fresh ginger (grated); 2 tablespoon red curry paste; 13.5 ounce coconut milk (full-fat); 1.5 cup chicken broth; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 2 tablespoon lime juice; 1.5 pound shrimp (large, peeled and deveined); 5 ounce fresh spinach; 0.5 cup fresh cilantro (chopped); 1 teaspoon salt

A fragrant and spicy noodle bowl with tender shrimp, rice vermicelli, and wilted spinach in a rich coconut-lime broth, offering a delightful taste of Asian fusion.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: East Asian
Difficulty: Easy
Cost: $4.73/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
High-Protein
Soy-Free
Egg-Free

Ingredients

8 ounce rice vermicelli noodles
1 tablespoon olive oil
1 yellow onion (large, thinly sliced)
3 clove garlic (minced)
1 fresh ginger (grated)
2 tablespoon red curry paste
13.5 ounce coconut milk (full-fat)
1.5 cup chicken broth
1 tablespoon fish sauce
1 tablespoon brown sugar
2 tablespoon lime juice
1.5 pound shrimp (large, peeled and deveined)
5 ounce fresh spinach
0.5 cup fresh cilantro (chopped)
1 teaspoon salt

Instructions

Cook rice vermicelli noodles according to package directions. Drain, rinse with cold water, and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion, minced garlic, and grated fresh ginger. Sauté for 3-4 minutes until softened and fragrant.
Stir in the red curry paste and cook for 1 minute until aromatic.
Pour in the full-fat coconut milk and chicken broth. Bring to a gentle simmer. Add the fish sauce, brown sugar, lime juice, and salt. Stir to combine.
Add the peeled and deveined shrimp to the simmering broth. Cook for 2-3 minutes, until the shrimp turn pink and are cooked through. Stir in the fresh spinach, cooking until it wilts, about 1-2 minutes.
Divide the cooked rice vermicelli noodles among serving bowls. Ladle the spicy coconut shrimp and broth over the noodles. Garnish with chopped fresh cilantro, if desired, and serve immediately.

Notes

Add your favorite chopped vegetables like bell peppers or broccoli for extra color and nutrients. Leftovers are delicious reheated gently on the stovetop.

Nutrition (per serving)

Calories: 334
Protein: 22.5 g
Carbohydrates: 38 g
Fat: 11.6 g
Fiber: 1.5 g
Sodium: 630 mg
Saturated Fat: 8 g
Sugar: 5.7 g
Cholesterol: 190 mg