Spicy Coconut Red Curry Noodle Bowls (Edit recipe)

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A little bit of a mashup of ideas here combing elements of Pho & a spicy Thai curry. The coconut broth has a fiery kick, tender rice noodles, and loads of veggies. Ready to kick it up a notch?

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Original Recipe

PREP TIME

25 minutes

COOK TIME

45 minutes

INGREDIENTS

18

Serves: 2

Ingredients

340 grams Rice Noodles, Medium

Broth

2 Tbsp Butter, Unsalted
2 Tbsp Extra Virgin Olive Oil
4 cloves Garlic, crushed & minced
1 tsp Ginger Paste
6 whole Thai Chili, Red. Slice two of them for additional heat.
1 whole Yellow Onion, finely diced
112 grams Red Curry Paste, Make sure it's vegan!
400 ml Coconut Milk, Full Fat, from the can
3 cups Plant Based Chickenless Broth - President's Choice
0.75 tsp Himalayan Pink Salt, More To Taste
1 whole Red Pepper Flakes, A couple sprinkles to spice things up. See recipe!

Bowls

2 cups Broccoli, florets
4 pieces Celery, cut on an angle in to 3 - 4 large pieces per stalk
2 whole Baby Bok Choy, separated
0.5 cup Snow Peas, Handful Per Bowl

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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 stirring in half the red 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.
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 for 2 - 3 minutes and strain it directly to an iced bath. Add your noodles and cook according to package directions. Strain and set up your bowls.
VEGGIE NOTE - When I originally tested, I blanched everything. Some of the veg was too soft for me. Second time around, I only blanched the broccoli and put the rest in raw. The boiling hot broth cooked them just enough that they retained their crisp without being entirely raw which is exactly what I wanted. Up to you how you enjoy your veggies but I'd recommend keeping them crisp!
Once you're ready to serve, crank the heat back up on your broth and let it come to a boil again. It's very important the broth is boiling hot to get those veggies perfectly tender-crisp. Taste and adjust your salt and heat (optional pepper flakes) if desired. Once boiled, you're ready to assemble.
Separate the noodles in to two bowls large enough to accommodate the noodles, veg, and broth. Add your veggies to each bowl and split the piping hot broth between both bowls. Garnish each bowl with heaps of fresh cilantro, green onions, an extra Thai chili for that punch of heat, and a lime wedge. Squeeze the lime and start enjoying this delicious, fiery bowl!
ENJOY!

Notes

Garnishes - Lime Wedges, Fresh Cilantro, Thai Chilis, Sliced Green Onions

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	955
Fat:	68 g
Carbohydrates:	66 g
Protein:	20 g
Cholesterol:	30 g
Sodium:	3111 mg
Fiber:	15 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.