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  • tracyli89

Coconut Curry Noodles

I had frozen rice noodles in my freezer and crazily thought I needed two packs to make Singapore Noodles. I had so many of these noodles leftover I decided to make a noodle soup. This soup is so versatile and I didn't have many veggies around to put in but you can throw in whatever you like.


Step 1: Heat pot with olive oil to medium-high heat. Add onion and saute for 2 minutes. Add garlic and ginger to pot and saute for 1 minute. Add curry powder or paste and stir for 30 seconds.





Step 2: Add coconut milk and broth. Bring to simmer.




Step 3: Take off heat and add cilantro and squeeze of a lime wedge.


Step 4: Prepare rice noodles to package directions.


Step 5: Assemble your bowl with noodles, soup, and top with protein of choice, cilantro, and green onion.



Cook Time: 30 minutes

Serves: 4 servings

Ingredients:

8 oz rice noodles

1 small onion cut into thin slices

2 cloves garlic, minced

1 Tbsp minced ginger

2 Tbsp curry powder or paste

1 can coconut milk

2 cups chicken broth

1 handful of chopped cilantro and extra to garnish

1 lime, quartered


Directions:

Step 1: Heat pot with olive oil to medium-high heat. Add onion and saute for 2 minutes. Add garlic and ginger to pot and saute for 1 minute. Add curry powder or paste and stir for 30 seconds.

Step 2: Add coconut milk and broth. Bring to simmer.

Step 3: Take off heat and add cilantro and squeeze of a lime wedge.

Step 4: Prepare rice noodles to package directions.

Step 5: Assemble your bowl with noodles, soup, and top with protein of choice, cilantro, and green onion.

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