Thai Coconut Curry Noodle Bowls

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Thai Coconut Curry Noodle Bowls
Course Main Dish
Cuisine Thai
Servings
bowls
Ingredients
  • 12 ounces rice noodles
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1-2 teaspoon Thai chili sauce (more or less per heat preference)
  • 1 pound chicken breasts, thickly sliced
  • 1 14 ounce can light coconut milk
  • 3/4 cup vegetable or chicken broth
  • 1 tablespoon fish sauce (substitute tamari for vegetarian/vegan)
  • 2 limes
  • 1 small head broccoli, coursely chopped, thick stems removed
  • 1 carrot, peeled in ribbons
  • 1 tablespoon yellow curry powder
  • pepper
  • red pepper flakes
  • 3-4 stalks green onion
Course Main Dish
Cuisine Thai
Servings
bowls
Ingredients
  • 12 ounces rice noodles
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1-2 teaspoon Thai chili sauce (more or less per heat preference)
  • 1 pound chicken breasts, thickly sliced
  • 1 14 ounce can light coconut milk
  • 3/4 cup vegetable or chicken broth
  • 1 tablespoon fish sauce (substitute tamari for vegetarian/vegan)
  • 2 limes
  • 1 small head broccoli, coursely chopped, thick stems removed
  • 1 carrot, peeled in ribbons
  • 1 tablespoon yellow curry powder
  • pepper
  • red pepper flakes
  • 3-4 stalks green onion
Instructions
  1. Cook noodles according to package instructions. Drain and divide among four bowls.
  2. Meanwhile, heat coconut oil over medium heat in a large pan. Add garlic, ginger and chili sauce, cooking for 30 seconds.
  3. Then add chicken, coconut milk, broth, fish sauce and juice of one lime (reserve other lime). Bring to a boil and reduce to a simmer until chicken is cooked through, about 5 minutes per side. Stir in broccoli, carrots, curry powder, and pepper to taste. Cover and simmer for 5 minutes or until vegetables are tender.
  4. To serve, arrange chicken and vegetables over noodles. Spoon additional coconut curry sauce ober noodles, chicken, and vegetables. Add red pepper flakes (per heat preference) and green onion over bowls. Cut remaining lime into wedges to garnish bowls.
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About Stephanie Wagner, RDN, LDN

Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.

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