Thai Coconut Curry Noodle Bowls
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bowls
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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
Ingredients
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Instructions
- Cook noodles according to package instructions. Drain and divide among four bowls.
- Meanwhile, heat coconut oil over medium heat in a large pan. Add garlic, ginger and chili sauce, cooking for 30 seconds.
- 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.
- 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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