Bangkok Coconut Curry Noodle Bowls
Tuesday, March 19, 2019
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These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy - can be made vegetarian, vegan, or gluten free!
Ingredients
Gluten free
∙ Serves 4
Produce
1 cup Asparagus
1 handful Basil, fresh
1 cup Broccoli florets
1 cup Cabbage, purple
1 cup Carrots
1 tbsp Ginger, fresh
1 Limes
1/2 Onion
2 Shallots
Canned Goods
1/2 cup Chicken or veggie broth, reduced sodium
1 14-ounce can Coconut milk, regular
2 tbsp Red curry paste
Condiments
2 tbsp Fish sauce
2 tbsp Soy sauce
Pasta & Grains
1 4 ounces rice noodles - i use brown rice noodles but they can be hard to find - so i buy these
Baking & Spices
1 tbsp Chili paste, hot
1 Sesame seeds
3 tbsp Sugar
Oils & Vinegars
2 tbsp Vegetable oil
Ingredients
Gluten free
∙ Serves 4
Produce
1 cup Asparagus
1 handful Basil, fresh
1 cup Broccoli florets
1 cup Cabbage, purple
1 cup Carrots
1 tbsp Ginger, fresh
1 Limes
1/2 Onion
2 Shallots
Canned Goods
1/2 cup Chicken or veggie broth, reduced sodium
1 14-ounce can Coconut milk, regular
2 tbsp Red curry paste
Condiments
2 tbsp Fish sauce
2 tbsp Soy sauce
Pasta & Grains
1 4 ounces rice noodles - i use brown rice noodles but they can be hard to find - so i buy these
Baking & Spices
1 tbsp Chili paste, hot
1 Sesame seeds
3 tbsp Sugar
Oils & Vinegars
2 tbsp Vegetable oil