Winter has got me feeling all sorts of feels. I guess it’s not quite winter by definition, but December is winter in my book.
Ugghhhhh I hate to say it. Winter…it’s like a nasty little swear!
I seriously need food that warms the soul. But not just something you can throw in the microwave and call it warm. I’m talking about the kind of food that warms you from the inside out. Thai Coconut Curry Noodle Bowls taste like happiness feels. They legit have won my heart over, one delicious, curry coated noodle at a time.
So, have you gotten on the curry train yet? If not, you should!
Furthermore, not only will these flavors win your heart over, they will win your health over. You’ll find the powerhouse ingredients turmeric, fenugreek, coriander, cinnamon and ginger in curry flavoring. The prevention of inflammation, a reduced cancer risk, and improved digestion are all health properties touted by these ingredients. In addition, their flavor is the bomb!
WHAT?! Comfort food that is good for you?! Yes, you read that right! Have these Thai Coconut Curry Noodle Bowls won your heart over yet?!
Okay, okay, I’ve got one more selling point. A little back story, first. The hubby loves chinese food. Though it may better be described as Asian-inspired food. The kind that is far from authentic, not so good for you, but super tasty kind. Think Panda Express or China Buffet. The dietitian in me dies a little every time he eats that stuff. Often he drags me along. Can you sense my excitement?
I try to keep his cravings at bay by incorporating my own Asian-inspired dishes, this Thai Coconut Curry Noodle Bowl being one of them. Let’s stress that they are Asian-inspired just like those chains. I wouldn’t call myself authentic by any means. Have you eaten curry noodle bowl straight out of Asia? Then, you may feel disappointment instead of pure happiness. But I’m yet to travel to any Asian countries, so I haven’t tried any true, local cuisine. However, if you’re like me, the creamy coconut curry sauce won’t leave you disappointed.
Even the vegetables taste like heaven when they are dripping in coconut curry. Whip this dish together for dinner tonight. The warm sauce and variety of spices are going to warm you from the inside out! Lastly, all the salty, sweet, sour, and spicy flavors perfectly complement each other for the perfectly balanced meal.
So get after it and warm yourself up. I have some leftover noodle bowls in the fridge which I’m going to heat up right now! Now get some for yourself!
Throwing these Thai Coconut Curry Noodle Bowls together for dinner this week? Then, be sure to let me know by tagging a photo #stephanieleenutrition on Instagram. I’d love to see what you all cook up. Happy eating!
| Servings |
bowls
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- 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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- 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.
