Creamy coconut rice noodles

Creamy coconut rice noodles

Based on 18 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"This rice noodle soup is inspired by southeastern Asian turmeric coconut curry that I make on repeat. It's flavorful, warming, and easy to make. If you're a fan of coconut milk, give it a try! To make it vegan, you can substitute fish sauce with soy sauce. I also recommend adding your choice of protein, such as cooked chicken, boiled egg, or store-bought fried tofu puffs."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
160 g
rice vermicelli noodles
1
onion
10 g
ginger
2 cloves
garlic
2 heads
bok choy
1 tbsp
fish sauce
1 tsp
ground turmeric
1 tbsp
curry powder
2 tbsp
chili flakes
200 ml
water
400 ml
coconut milk
1 tbsp
coconut oil
salt
pepper
Thai chili (for serving)
cilantro (for garnish)
sesame seed (for garnish)
lime (for serving)
MetricImperial

Utensils

cutting board, knife, 2 large pots, cooking spoon, colander

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How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

how-to-deglaze

How to deglaze

Nutrition per serving

Cal815
Fat43 g
Protein14 g
Carb89 g
  • Step 1/4

    Peel and finely chop onion. Peel and mince garlic and ginger. Quarter bok choy lengthwise.
    • 1 onion
    • 10 g ginger
    • 2 cloves garlic
    • 2 heads bok choy
    • cutting board
    • knife

    Peel and finely chop onion. Peel and mince garlic and ginger. Quarter bok choy lengthwise.

  • Step 2/4

    In a pot, heat coconut oil over medium heat. Add onion and fry for approx. 5 min., or until translucent, stirring often. Add garlic and ginger to fry briefly, until fragrant.
    • 1 tbsp coconut oil
    • large pot
    • cooking spoon

    In a pot, heat coconut oil over medium heat. Add onion and fry for approx. 5 min., or until translucent, stirring often. Add garlic and ginger to fry briefly, until fragrant.

  • Step 3/4

    Add chili flakes, curry powder, and turmeric. Fry for approx. 1 min., then deglaze with coconut milk and water. Bring to a simmer, then add fish sauce (alternatively, use soy sauce if desired). Season with salt and pepper to taste. Let cook over medium-low heat for approx. 3 – 5 min. Add bok choy to the soup and cook briefly, until wilted.
    • 2 tbsp chili flakes
    • 1 tbsp curry powder
    • 1 tsp ground turmeric
    • 400 ml coconut milk
    • 200 ml water
    • 1 tbsp fish sauce
    • salt
    • pepper

    Add chili flakes, curry powder, and turmeric. Fry for approx. 1 min., then deglaze with coconut milk and water. Bring to a simmer, then add fish sauce (alternatively, use soy sauce if desired). Season with salt and pepper to taste. Let cook over medium-low heat for approx. 3 – 5 min. Add bok choy to the soup and cook briefly, until wilted.

  • Step 4/4

    In the meantime, prepare the rice noodles according to package instructions. Drain and divide in two bowls. Top with the curry soup and bok choy. Season with more fish sauce or soy sauce, if desired. Garnish with cilantro and serve with lime and fresh chili, as desired. Enjoy!
    • 160 g rice vermicelli noodles
    • Thai chili (for serving)
    • cilantro (for garnish)
    • sesame seed (for garnish)
    • lime (for serving)
    • large pot
    • colander

    In the meantime, prepare the rice noodles according to package instructions. Drain and divide in two bowls. Top with the curry soup and bok choy. Season with more fish sauce or soy sauce, if desired. Garnish with cilantro and serve with lime and fresh chili, as desired. Enjoy!

  • Enjoy your meal!

    Creamy coconut rice noodles

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