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Spicy Red Curry Coconut Noodles with Bok Choy & Carrots
2 or 4 Serving Dinner

Spicy Red Curry Coconut Noodles

with Bok Choy & Carrots

Tags: <600 Calories Soy-Free Chef's Choice
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
550
FAT
16g
CARBOHYDRATES
91g
PROTEIN
13g

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INGREDIENTS

Allergens: tree nut, wheat
Tools: Medium saucepan, Large pot
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
550
FAT
16g
CARBOHYDRATES
91g
PROTEIN
13g

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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 β€œnoodles.” 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 Β½ 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 Β½ 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 β€œnoodles” between bowls and top with spicy red curry coconut broth. Sprinkle with mint leaves. Enjoy!

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