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Thai Coconut Curry Noodles

Fast, fresh and packed with flavor, this Thai curry noodle soup is comfort food in a bowl!

Course Main Course
Cuisine Asian
Keyword asian noodle bowl, curry
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 290 kcal

Ingredients

  • 2.5 cups low sodium vegetable broth
  • 13.5- ounce can organic coconut milk
  • 1.5 tsp curry powder
  • 1.5 tsp Asian garlic chili sauce
  • 5- ounce package Asian Gourmet Chuka soba curly noodles uncooked (or any ramen)
  • 3 cups thickly sliced mixed mushrooms Baby Bella, Shitake, etc
  • 1/2 large red pepper, diced
  • 3 scallions, thinly sliced, divided
  • 1/2 jalapeño, sliced
  • 1/2 - 1 tsp Kosher salt, more to taste
  • cilantro and limes wedges for garnish

Instructions

  1. Put broth, coconut milk, curry and chili sauce in a medium saucepan and bring to a boil.
  2. Turn down to a simmer and add the noodles, mushrooms, red pepper and 1/2 the green onions. I break the noodles in half a few times to make them easier to submerge and to eat!

  3. In about 5 minutes, the noodles will be soft and the mushrooms tender.
  4. Garnish with extra green onions, sliced jalapeños, cilantro and a squeeze of lime.

Notes

adapted from Sam The Cooking Guy

Nutrition Facts
Thai Coconut Curry Noodles
Amount Per Serving (1 g)
Calories 290
* Percent Daily Values are based on a 2000 calorie diet.