One-Pot Thai Coconut Curry Noodles
A warm and comforting bowl of rice noodles enveloped in a rich and creamy coconut curry broth, perfect for a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
- 8 oz rice noodles
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tsp ginger, minced
- 2 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1 cup spinach
- 1 tbsp lime juice
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Combine ingredients for flavorful base: In a large pot, combine coconut milk, vegetable broth, red curry paste, soy sauce, ginger, and garlic. Stir to combine and bring to a simmer.
- Add rice noodles for tenderness: Add the rice noodles and cook for 3-4 minutes until tender.
- Incorporate colorful vegetables: Stir in the bell peppers and snap peas, cooking for an additional 2-3 minutes.
- Add spinach and zesty lime: Add spinach and lime juice, cooking until the spinach wilts.
- Season to perfection: Season with salt and pepper to taste.
- Serve with a touch of freshness: Serve hot, garnished with fresh cilantro.
Notes
This dish is great for using up leftover vegetables and can be customized with different herbs and proteins if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg