Thai Coconut Curry Noodle Bowls
Servings
4bowls
Servings
4bowls
Ingredients
  • 12ounces rice noodles
  • 1tablespoon coconut oil
  • 2cloves garlic, minced
  • 1teaspoon ground ginger
  • 1-2teaspoon Thai chili sauce(more or less per heat preference)
  • 1pound chicken breasts, thickly sliced
  • 114 ounce can light coconut milk
  • 3/4cup vegetable or chicken broth
  • 1tablespoon fish sauce(substitute tamari for vegetarian/vegan)
  • 2 limes
  • 1small head broccoli, coursely chopped, thick stems removed
  • 1 carrot, peeled in ribbons
  • 1tablespoon yellow curry powder
  • pepper
  • red pepper flakes
  • 3-4stalks 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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