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Bangkok Coconut Curry Noodle Bowls

Pinch of Yum
  • 60 minutes
  • Serves 4

INGREDIENTS

1 tbsp

oil

2

shallots

1 tbsp

fresh ginger, minced (or a paste - I like this stuff)

2 tbsp

red curry paste

1 14 ounce can

regular coconut milk

1/2 cup

reduced sodium chicken or veggie broth (optional - see notes)

3 tbsp

sugar

1 tbsp

hot chili paste (sambal oelek)

2 tbsp

fish sauce

2 tbsp

soy sauce

4 oz

rice noodles - I use brown rice noodles but they can be hard to find - so I buy these ones

1 tbsp

oil

half an onion, chopped

1 cup

chopped broccoli florets

1 cup

shredded carrots

1 cup

chopped asparagus

1 cup

shredded purple cabbage

sesame seeds for topping

limes for serving

1 handful

fresh basil for serving