1400 700 spicy red curry coconut noodles with bok choy   carrots hero

Spicy Red Curry Coconut Noodles

with Bok Choy & Carrots

dinner

Chef's Choice Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Soy-Free Thai Dinner Bok Choy Carrot Coconut Milk Leafy Greens Lime Pasta Root Vegetables
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
550
FAT
16g
CARBOHYDRATES
91g
PROTEIN
13g

MAIN INGREDIENTS

  1. 2 carrots
  2. 1 shallot
  3. 1 oz fresh ginger
  4. 1 garlic clove
  5. 6 oz baby bok choy
  6. 2 tbsp red curry paste
  7. 5.5 oz coconut milk
  8. 1 tsp turbinado sugar
  9. 6 oz udon noodles
  10. ¼ oz fresh mint
  11. 1 lime
  12. 1 tsp (2 tsp) vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nut, wheat
Nutrition

TOOLS

  • Medium saucepan
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the udon noodles. Peel the carrots, and continue to peel lengthwise to create “noodles.” Peel and thinly slice the shallot(s). Chop the unpeeled ginger into large pieces. Peel and thinly slice the garlic. Trim and thinly slice the baby bok choy.

2
Start the broth

Heat 1 tsp (2 tsp) vegetable oil in a medium saucepan over medium heat. Add the sliced shallot, chopped ginger, and sliced garlic. Cook until the ginger and garlic are slightly toasted, 1 to 2 minutes. Add the red curry paste, coconut milk, turbinado sugar, and ½ cup (1 cup) water. Bring broth to a boil, reduce heat to low, and simmer until it’s time to serve.

3
Cook the udon noodles

Once the water is boiling, add the udon noodles and cook until al dente, 8 to 10 minutes.

4
Season the broth

Pick the mint leaves. Halve and juice the lime(s). Remove ginger from the broth and add the sliced bok choy. Add ½ tsp (1 tsp) salt and let broth continue to simmer for about 1 minute. Remove the saucepan from heat and add the lime juice.

5
Serve

Divide udon noodles and carrot “noodles” between bowls and top with spicy red curry coconut broth. Sprinkle with mint leaves. Enjoy!