- Prep-time: / Ready In:
- Makes 12 cups
- Serving size: 3 cups
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These 30-minute, one-pot curry noodle bowls are perfect for a satisfying weeknight meal—and you won’t be left with a pile of dishes! Mushrooms, pad Thai noodles, cauliflower florets, and shredded carrots add texture, but it’s the creamy broth featuring red Thai curry paste and coconut milk that takes this one over the top. Don’t be surprised to find yourself slurping up every last bit! Garnish with cilantro and lime for a bright flavor punch.
Tips
Carrot shreds: To make long, thin carrot shreds, use a spiralizer or a julienne peeler.
Coconut milk: Before measuring the coconut milk, pour the contents of the can into a bowl and whisk until smooth.
Make your own mirepoix: The formula for making your own is 2 parts chopped onion to 1 part each diced celery and diced carrot. For this recipe, you need 1 cup chopped onion plus ½ cup each of diced carrot and celery.
Where to buy mirepoix: Trader Joe’s sells it fresh in 14.5-oz. tubs, and you can find it fresh near the bagged greens at many supermarkets. Cascadian Farm, Kroger, and other stores sell it frozen.
For more inspiration, check out these tasty ideas:
Ingredients
- 8 oz. sliced fresh button mushrooms (3 cups)
- 2 cups fresh or frozen mirepoix (10 to 12 oz.)
- 4 cloves garlic, minced
- 2 to 3 tablespoons oil-free Thai red curry paste, such as Thai Kitchen
- 8 cups low-sodium vegetable broth
- ½ teaspoon sea salt
- 12 oz. dried brown rice pad Thai noodles
- 4 cups small fresh cauliflower florets
- 2 cups long thin shreds carrot
- ½ of a 13.5-oz. can unsweetened light coconut milk (about ¾ cup) (see tip, recipe intro)
- ½ cup fresh bean sprouts (optional)
- ¼ cup chopped fresh cilantro
- Lime wedges
Instructions
- In a 6-quart pot cook mushrooms, mirepoix, and garlic over medium 6 to 8 minutes or until just tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in curry paste.
- Add broth and salt; bring to boiling. Add noodles; cook 2 minutes. Add cauliflower; cook 4 to 5 minutes more or until noodles and cauliflower are just tender, stirring frequently and adding carrot the last minute of cooking.
- Stir in coconut milk and bean sprouts (if using). Cook over medium-low 1 minute or until heated through. Sprinkle servings with cilantro and serve with lime wedges.
Per serving (3 cups): 509 calories, 93 g carbohydrates, 14 g protein, 10 g total fat, 8 g saturated fat, 0 g cholesterol, 713 mg sodium, 14 g fiber, 13 g sugar
Note: Nutritional information is provided as an estimate only.
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