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Coconut Ginger Curry Noodle Bowl

Coconut Ginger Curry Noodle Bowl prepared dish

This coconut ginger curry noodle bowl features a rich and aromatic coconut curry sauce infused with fresh ginger and spices. Served over tender rice noodles, it creates a delightful and satisfying meal that is both comforting and vibrant. Perfect for a quick weeknight dinner or a cozy gathering!

This recipe is thai style, dinner, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include ginger, fresh cilantro, bell pepper, soy sauce.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 30 g ginger (grated)
  • 20 g fresh cilantro (chopped)
  • 1 medium bell pepper (sliced)
  • 2 tbsp soy sauce
  • 3 tbsp red curry paste
  • 400 ml coconut milk
  • 3 cloves garlic (minced)
  • 100 g spinach
  • 1 medium carrot (julienned)
  • 500 ml vegetable broth
  • 1 medium lime (juiced)
  • 250 g rice noodles

Instructions

  1. In a large pot, heat the coconut milk over medium heat until it begins to simmer.
  2. Add the grated ginger, minced garlic, and red curry paste to the pot, stirring until well combined.
  3. Pour in the vegetable broth and soy sauce, and bring the mixture to a gentle boil.
  4. Add the sliced bell pepper and julienned carrot to the pot, cooking for about 5 minutes until they begin to soften.
  5. Stir in the spinach and cook for an additional 2 minutes until wilted.
  6. Meanwhile, prepare the rice noodles according to package instructions, then drain and set aside.
  7. To serve, divide the cooked rice noodles into bowls and ladle the coconut ginger curry sauce over the top.
  8. Garnish with fresh lime juice and chopped cilantro before serving.

Nutrition (per serving)

  • Calories: 400
  • Protein: 10 g
  • Fat: 20 g
  • Carbohydrates: 50 g
  • Fiber: 4 g
  • Sugar: 5 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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