Description
This fragrant and comforting coconut curry noodle dish comes together in just 15 minutes! Featuring a rich, spiced coconut milk broth, tender rice noodles, and a hint of heat from serrano chile, this one-pot recipe is perfect for a quick weeknight meal or a cozy lunch.
Ingredients
Units
Scale
- 1 tablespoon canola oil
- 1-inch chunk ginger, grated
- 3 cloves garlic, minced
- 1 fresh serrano chile, finely chopped
- 1 tablespoon curry powder
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1 (15-ounce) can coconut milk
- 2 cups vegetable broth
- 7 ounces rice noodles
- Juice of 1 lime
- 2 teaspoons honey
- Salt and pepper, to taste
- 2 tablespoons chopped cilantro (for garnish)
Instructions
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Sauté the Aromatics:
- Heat oil in a large pot over medium heat.
- Add ginger, garlic, and chile. Sauté for 1 minute, stirring constantly.
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Build the Flavor:
- Add curry powder, chili powder, and turmeric. Stir and cook for another minute.
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Simmer the Broth:
- Pour in coconut milk and vegetable broth. Stir well.
- Simmer for 5 minutes to allow flavors to meld.
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Cook the Noodles:
- Prepare rice noodles according to package instructions.
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Finish the Dish:
- Stir in lime juice and honey.
- Season with salt and pepper to taste.
- Add noodles to the broth and mix well.
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Garnish & Serve:
- Sprinkle with chopped cilantro.
- Serve warm and enjoy!
Notes
- Swap serrano chile for red pepper flakes if needed.
- Add tofu, chicken, or shrimp for extra protein.
- Use low-sodium vegetable broth to control salt levels.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 18 g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg