AsianLunchVegetarian

Bangkok Coconut Curry Noodle Bowl Recipe

Name: Bangkok Coconut Curry Noodle Bowl Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 200 grams rice noodles (flat); 1/2 teaspoon sunflower oil; 3 dry red chillies - soaked for 10 min in warm water; 2 thai red chilli (birds eye chilli) - chopped; 2 inch ginger; 4 cloves garlic; 1/4 teaspoon turmeric powder (haldi); 1 tablespoon coriander seeds - roasted; 1 spring onion (bulb & greens); salt - to taste; 2 stalks lemongrass - finely chopped with outer leaves discarded; 1/4 cup water; 1/2 teaspoon green zucchini - 1 sesame oil; 1 onion - thinly sliced; 2 cups broccoli - cut into florets; 1 carrot (gajjar) - sliced into rounds; 1 green zucchini - sliced into rounds; salt - to taste; 1/2 teaspoon sesame (gingelly) oil; 1 cups -/2 coconut milk; 1/2 cup water; 2 stalks spring onion (bulb & greens) - roughly chopped; 2 sprig basil leaves - torn; 2 tablespoons palm jaggery

A vegetarian Asian recipe with rice noodles (flat), sunflower oil, dry red chillies - soaked for 10 min in warm water. Ready in 50 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

1040kcal

Estimated Cost

₹600-750

Carbs130g

Protein52g

Fats35g

Servings Scaler

Instructions

20 steps

1
To begin making the Bangkok Coconut Curry Noodle Bowl Recipe, prepare all the ingredients and keep them ready
-/2 coconut milk(1 cups)
2
For cooking the rice noodles, soak the rice noodles in boiling hot water for about 10 to 15 minutes as per instructions in the packet
rice noodles (flat)(200 grams)dry red chillies - soaked for 10 min in warm water(3)water(1/4 cup)water(1/2 cup)
3
Once the rice noodles are soft and al dente, drain the water completely and toss it in a little oil and keep aside
rice noodles (flat)(200 grams)dry red chillies - soaked for 10 min in warm water(3)water(1/4 cup)water(1/2 cup)
4
This prevents it from sticking to each other
5
For the curry paste, add all the ingredients into the blender and blitz to form a coarse mixture
broccoli - cut into florets(2 cups)carrot (gajjar) - sliced into rounds(1)green zucchini - sliced into rounds(1)
6
Add a little warm water and blend to make a smooth curry paste
dry red chillies - soaked for 10 min in warm water(3)water(1/4 cup)water(1/2 cup)
7
Keep aside
8
For veggies, heat oil on a preheated pan over medium heat
9
Add the onions and saute until softened
spring onion (bulb & greens)(1)onion - thinly sliced(1)stalks spring onion (bulb & greens) - roughly chopped(2)
10
Add the remaining vegetables, sprinkle salt and stir fry the vegetables until they have softened and cooked
salt - to tastesalt - to taste
11
You can optionally cover the pan to fasten the cooking process
12
Ensure the vegetables have a good bite and don't become too soft
13
Once done, transfer to a bowl to stop the cooking process & keep aside
14
The final step is to make the curry
15
Heat oil into a large saucepan, add the curry paste and saute for about a minute
broccoli - cut into florets(2 cups)carrot (gajjar) - sliced into rounds(1)green zucchini - sliced into rounds(1)
16
Add the coconut milk, palm jaggery and basil leaves
stalks lemongrass - finely chopped with outer leaves discarded(2)-/2 coconut milk(1 cups)sprig basil leaves - torn(2)tablespoons palm jaggery(2)
17
Add 1/2 cup water, salt to taste and brind the curry to a brisk boil for 2 to 3 minutes and turn off the heat
dry red chillies - soaked for 10 min in warm water(3)salt - to tastewater(1/4 cup)salt - to tastewater(1/2 cup)
18
Check the salt & seasonings and adjust to suit your taste
salt - to tastesalt - to taste
19
To serve the curry bowl, into soup/ curry bowls spoon a tong full of noodles, add a portion of veggies, spoon the curry until noodles & veggies are almost immersed
rice noodles (flat)(200 grams)broccoli - cut into florets(2 cups)carrot (gajjar) - sliced into rounds(1)green zucchini - sliced into rounds(1)
20
Garnish with spring onion greens & serve immediately
spring onion (bulb & greens)(1)stalks lemongrass - finely chopped with outer leaves discarded(2)green zucchini - 1 sesame oil(1/2 teaspoon)onion - thinly sliced(1)green zucchini - sliced into rounds(1)stalks spring onion (bulb & greens) - roughly chopped(2)

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Recipe Source: archanaskitchen.com

AsianLunchVegetarian

Bangkok Coconut Curry Noodle Bowl Recipe

A vegetarian Asian recipe with rice noodles (flat), sunflower oil, dry red chillies - soaked for 10 min in warm water. Ready in 50 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time50 min

Calories

1040kcal

Est. Cost₹600-₹750

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

130g(50%)

Protein

52g(20%)

Fats

35g(30%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

20 steps

1
To begin making the Bangkok Coconut Curry Noodle Bowl Recipe, prepare all the ingredients and keep them ready
-/2 coconut milk(1 cups)
2
For cooking the rice noodles, soak the rice noodles in boiling hot water for about 10 to 15 minutes as per instructions in the packet
rice noodles (flat)(200 grams)dry red chillies - soaked for 10 min in warm water(3)water(1/4 cup)water(1/2 cup)
3
Once the rice noodles are soft and al dente, drain the water completely and toss it in a little oil and keep aside
rice noodles (flat)(200 grams)dry red chillies - soaked for 10 min in warm water(3)water(1/4 cup)water(1/2 cup)
4
This prevents it from sticking to each other
5
For the curry paste, add all the ingredients into the blender and blitz to form a coarse mixture
broccoli - cut into florets(2 cups)carrot (gajjar) - sliced into rounds(1)green zucchini - sliced into rounds(1)
6
Add a little warm water and blend to make a smooth curry paste
dry red chillies - soaked for 10 min in warm water(3)water(1/4 cup)water(1/2 cup)
7
Keep aside
8
For veggies, heat oil on a preheated pan over medium heat
9
Add the onions and saute until softened
spring onion (bulb & greens)(1)onion - thinly sliced(1)stalks spring onion (bulb & greens) - roughly chopped(2)
10
Add the remaining vegetables, sprinkle salt and stir fry the vegetables until they have softened and cooked
salt - to tastesalt - to taste
11
You can optionally cover the pan to fasten the cooking process
12
Ensure the vegetables have a good bite and don't become too soft
13
Once done, transfer to a bowl to stop the cooking process & keep aside
14
The final step is to make the curry
15
Heat oil into a large saucepan, add the curry paste and saute for about a minute
broccoli - cut into florets(2 cups)carrot (gajjar) - sliced into rounds(1)green zucchini - sliced into rounds(1)
16
Add the coconut milk, palm jaggery and basil leaves
stalks lemongrass - finely chopped with outer leaves discarded(2)-/2 coconut milk(1 cups)sprig basil leaves - torn(2)tablespoons palm jaggery(2)
17
Add 1/2 cup water, salt to taste and brind the curry to a brisk boil for 2 to 3 minutes and turn off the heat
dry red chillies - soaked for 10 min in warm water(3)salt - to tastewater(1/4 cup)salt - to tastewater(1/2 cup)
18
Check the salt & seasonings and adjust to suit your taste
salt - to tastesalt - to taste
19
To serve the curry bowl, into soup/ curry bowls spoon a tong full of noodles, add a portion of veggies, spoon the curry until noodles & veggies are almost immersed
rice noodles (flat)(200 grams)broccoli - cut into florets(2 cups)carrot (gajjar) - sliced into rounds(1)green zucchini - sliced into rounds(1)
20
Garnish with spring onion greens & serve immediately
spring onion (bulb & greens)(1)stalks lemongrass - finely chopped with outer leaves discarded(2)green zucchini - 1 sesame oil(1/2 teaspoon)onion - thinly sliced(1)green zucchini - sliced into rounds(1)stalks spring onion (bulb & greens) - roughly chopped(2)