Spicy Green Coconut Curry Noodle Bowls (Edit recipe)

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After I tested out my spicy red version, I knew I wanted to do it green as well! Different veggies, same unforgivingly spicy coconut broth, and tender, slurpable rice noods.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

45 minutes

INGREDIENTS

19

Serves: 2

Ingredients

340 grams Rice Noodles, Medium

Broth

2 Tbsp Butter, Unsalted
2 Tbsp Extra Virgin Olive Oil
4 cloves Garlic, crushed & minced
6 whole Thai Chili, Chop Two of them for Heat
1 tsp Ginger Paste
1 pinch Red Pepper Flakes, A pinch or two 😉
1 whole Yellow Onion, finely diced
6 pieces Basil, Fresh, small handful, torn
112 grams Green Curry Paste - Thai Kitchen, Make sure it's vegan!
400 ml Coconut Milk, Full, from the can
3 cups Plant Based Chickenless Broth - President's Choice
0.5 tsp Himalayan Pink Salt, More To Taste

Bowls

2.5 cups Broccoli, florets
8 whole Asparagus, trimmed
1 whole Corn, Peaches & Cream is a personal fave! Stripped from cob!
0.5 cup Snap Peas, two handfuls

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the butter, EVOO, garlic, ginger, and Thai chilis in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle together for about 30 seconds without burning. Add the onion and a good pinch of salt. Stir and continue to cook for 3 - 4 minutes before sprinkling in the fresh basil. Let that cook for another minute before stirring in half of the curry paste. Continue to stir and cook another 5ish minutes.
Pour in the coconut milk and broth and wait for the soup to come to a boil. Once boiled, add the salt, stir in the remaining curry paste, reduce to a simmer, and let that simmer covered for 30 minutes. Make sure to taste the broth for salt and season additionally if desired.
BROTH NOTE - When the broth is finished, you can strain the broth to remove the onions and chilis if you prefer a smoother broth. I kept them in for extra flavour!
Bring a large pot of cold, generously salted water to a boil. The rice noodles take less than 6 minutes, so time this accordingly. Blanche your broccoli & asparagus tips for 2 ish minutes and strain them directly to an iced bath. Add your noodles and cook according to package directions. Strain and set up your bowls.
Make sure your broth is bubbling / fairly hot. This is necessary to getting those crisp veggies just cooked enough that they're not completely raw. Start by adding your noodles to each bowl. Arrange some broccoli, snap peas, asparagus, and corn around your noodles before splitting the hot curry broth between both bowls.
Garnish with any remaining corn, loads of fresh cilantro, a generous amount of green onions, an additional chili, and a lime wedge. ENJOY!

Notes

Garnish - Lime Wedges, Thai Chilis, Cilantro, Green Onions

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1040
Fat:	61 g
Carbohydrates:	90 g
Protein:	33 g
Cholesterol:	30 g
Sodium:	2186 mg
Fiber:	26 g
Sugars:	31 g
Sugar Alcohol:	0 g
Calculated per serving.