Creamy coconut rice noodles
"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 👌Ingredients
Utensils
cutting board, knife, 2 large pots, cooking spoon, colander
How-To Videos
How to prepare garlic
How to cut an onion
How to deglaze
Nutrition per serving
Step 1/4
- 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
- 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
- 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
- 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!
