Gluten Free/ Lunch & Dinner

Red Curry Coconut Noodles

I Love thai food!!! I really do.  I love pad thai, thai curry dishes, the amazing soups, dumplings, veggie spring rolls, ahh I love it all.

But every time I try to make a signature dish, it never comes out tasting the way I expect it to.  However this dish is an exception.  I first made this dish years ago, and I continue to make it from time to time because I just love how sloppy good this is to slurp down!  It is quick to make, relatively easy and packed full of healthy veggies and customizable to your liking.  Make this into just a soup, or pack it in with noodles and vegetables of your choosing.  My husbands favorite? Peas, broccoli and corn.  My favorite? Tofu, carrots and noodles.  A perfect warm meal for a winter night.  This dish also heats up in the microwave well if you need to pack it on the go (as we do for lunch)!

Lets get cooking:)


Red Curry Coconut Noodles

Print Recipe
Serves: 4 Cooking Time: 30 Minutes


  • 3 Tbsp Red Curry Paste
  • 2 Cans Coconut Milk
  • 2 Limes - Juiced and Zest
  • 2 Cups Vegetable Broth
  • 2 Tbsp Soy Sauce (Organic!)
  • 1 Tbsp Brown Sugar
  • 1 Cup Sliced Mushrooms
  • 4 tsp Ginger - Chopped
  • 4 Carrots (Large) - Chopped/Sliced
  • 1 Bell Pepper (Small) - Chopped
  • 4 Green Onions - Chopped
  • 1/4 Bunch Cilantro - Chopped
  • 1 Cup Bean Sprouts
  • 4 Servings of Rice Noodles
  • Salt to taste.
  • Optional - Tofu, Lemon Grass Stalks, Peas, Broccoli, etc.



Chop up all of your produce.


Scrape the meaty part of your coconut cans (if you need help separating the fat from the liquid, just leave the cans in the fridge for a few hours prior) into a medium sized pot on medium heat and save the liquid for the next step. Scoop out your chili paste and cook for 3 minutes while stirring (be careful not to burn anything!).


Now pour the rest of your coconut liquid, lime, vegetable broth, soy sauce, and sugar into your pot and stir well. Throw in your chopped mushrooms, ginger, carrots, pepper and any optional ingredients such as your tofu or lemon grass and cook for 10 minutes over medium heat (or until you cook off as much liquid as you want to reach the desired amount of sauce you want to your noodles to go in). Season with salt to taste.


Next, place your rice noodles into the sauce and cook on a low simmer until they are completely limp (however check the instructions of your rice noodles and see what they recommend). Continue stirring so the noodles do not stick together.


Turn off the heat and toss in your green onions, cilantro, and bean sprouts (if you added lemon grass, take it out now).


Serve in a deep bowl and enjoy:)

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