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
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1 tablespoon canola oil
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1-inch chunk ginger, grated
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3 cloves garlic, minced
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1 fresh serrano chile, finely chopped
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1 tablespoon curry powder
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1 teaspoon chili powder
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½ teaspoon turmeric
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1 (15-ounce) can coconut milk
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2 cups vegetable broth
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7 ounces rice noodles
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Juice of 1 lime
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2 teaspoons honey
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Salt and pepper, to taste
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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. -
Build the Flavor:
Add curry powder, chili powder, and turmeric. Stir and cook for another minute. -
Simmer the Broth:
Pour in coconut milk and vegetable broth. Stir well. Simmer for 5 minutes to allow flavors to meld. -
Cook the Noodles:
Prepare rice noodles according to package instructions. -
Finish the Dish:
Stir in lime juice and honey. Season with salt and pepper to taste. -
Add Noodles to the Broth:
Mix the cooked rice noodles into the broth.
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Garnish & Serve:
Sprinkle with chopped cilantro. Serve warm and enjoy!
Notes
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For added flavor, consider topping with some crushed peanuts or a drizzle of sriracha for extra heat.
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You can substitute the rice noodles with any noodles of your choice if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 8g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg