Bangkok coconut curry noodle bowls are bowls full of toothsome noodles and vegetables immersed in savory coconut curry. Our recipe of these south-east originated noodle bowls is guaranteed to make your mouth water. It is the perfect combination of good taste and healthy food served in a bowl.
It is predominantly a curry soup dish with the inclusion of various veggies to make it healthy. It is extremely important to properly cook the curry as it contains the maximum flavor in this recipe. You can add almost any vegetable and meat you want to this curry noodle bowl.
You can also make this recipe gluten-free by using gluten-free soy sauce or coconut aminos in place of everyday soy sauce. If you’re vegan, you can alter this recipe by incorporating vegan options in place of the usual ones.
Now that you know what this dish is all about, it’s obvious that you’re desperate to make your own Bangkok coconut curry noodle bowl. You can find the full list of required equipment and ingredients along with the recipe of this dish below. So, start scrolling and get to cooking!
What Equipment Will You Need To Make Bangkok Coconut Curry Noodle Bowl?
- Cooking Pot – The cooking pot will be used to cook the noodles.
- Strainer – The strainer will strain out the water from the noodles.
- Blender – You can blend the curry paste in the blender.
- Cooking Pan – Vegetables will be sauteed in the cooking pan.
- Bowl – After stir frying, the vegetables should be kept aside in the bowl.
- Large Saucepan – The curry will be cooked in a large saucepan.
- Soup/Curry Bowl – This dish should be served in a soup/curry bowl.
How Much Time Will You Need To Make Bangkok Coconut Curry Noodle Bowl?
|Preparation Time||Cooking Time||Total Time|
|20 Minutes||30 Minutes||50 Minutes|
Preparation Time – 20 minutesCooking Time – 30 minutesTotal Time – 50 minutes
What Ingredients Will You Need To Make Bangkok Coconut Curry Noodle Bowl?
- Flat Noodles – Boil flat noodles and dunk them into the curry for best results.
- Oil – Add oil to the noodles to stop them from sticking.
For Curry Paste
- Dry Red Chillies – Use dried red chillies, soaked in warm water, to provide spice and texture to the curry.
- Thai Red Chillies – Add Thai red chillies to add onto the spice content of the curry.
- Inches of Ginger – Inclusion of ginger gives a flavour kick to this dish. It is also a pain-reliever and helps in digestion.
- Cloves of Garlic – Using garlic in this curry gives the curry a certain heat and ignites your taste buds.
- Turmeric Powder – Add turmeric powder to bring out the warm flavours of the curry.
- Coriander Seeds – Coriander seeds are used to give a pleasant flavour to the curry. It is also highly aromatic.
- Spring Onions – Spring onions are a flavorful herb. They make this dish healthy and help in digestion. They will also be used in garnishing.
- Lemongrass Stalks – Finely chopped lemongrass stalks provide the dish with a citrusy flavour. They are also rich in antioxidants.
- Palm Jaggery – Palm jaggery will be used to provide a bit of sweetness to the curry. It will also keep the spices used in balance.
- Basil Leaves – Torn basil leaves will provide a pungent-sweetness to the curry.
- Salt – Add salt according to your taste.
- Coconut Milk – Coconut milk will be used to provide creaminess and thickness to the curry.
- Water – Adding water to the curry prevents it from getting too thick.
For Sauteing Vegetables
- Zucchini – Zucchini provides a lot of freshness and a much-needed crunchiness to this recipe.
- Onions – Onions can be used to thicken the consistency of the curry. They also provide a touch of sweetness to it.
- Broccoli – Cutting florets of broccoli and including it in the dish will provide it with health benefits like reduced inflammation.
- Carrots – Adding round chopped carrots to the dish will densen the overall flavour.
- Salt – Add salt to taste.
- Sesame Oil – Sesame oil will be used to saute the vegetables.
Steps To Make Bangkok Coconut Curry Noodle Bowl
1. Preparing The Noodles
Cook the noodles in boiling water until they are done. Most noodle packets provide you with an approximate time duration for which they have to be boiled. After the boiling is done, drain the excess water from the noodles using a strainer. Toss the noodles in a bit of oil to prevent them from sticking together.
2. Heating Things Up With The Curry Paste
Add dry red chilies, Thai red chilies, ginger, garlic, turmeric powder, coriander seeds, spring onions, lemongrass stalk, water, and a bit of salt to a blender. Blend the mixture. Keep the freshly made curry paste aside for later use.
3. Sauteing The Veggies
Take a preheated pan and put some sesame oil in it. Heat the oil on a medium flame. Add the onions and saute them to softness. Now, add broccoli, carrots, zucchini and stir fry them. Avoid letting the vegetables get too soft, making the dish taste soggy. Keep aside the stir-fried vegetables after cooking.
4. Final Countdown To The Hunger Games!
In a large saucepan, add a bit of oil and heat it. After heating the saucepan, add the curry paste to it. Add the basil leaves, jaggery, and coconut milk to provide it with a balanced consistency. Add water and salt to the mixture. After bringing the curry to a boil, turn off the heat. Now, to the curry bowl, add noodles, curry, and fried vegetables for serving. Garnish with spring onions and sesame seeds.
How Will The Bangkok Coconut Curry Noodle Bowl Look And Taste Like?
The Bangkok coconut curry noodle bowl looks appetizing and beautiful with all the different hues of the curry and vegetables used in it. The noodles dipped in curry give a golden brown color to the dish. The dish will mostly contain the colors orange and green in it, The curry is smooth, spicy, and tasty. It works well with the different textures of the vegetables used. The curry provides great flavor to the noodles. This recipe is sure to reserve a place in your heart after you get to see how great it looks and tastes.
Bangkok Coconut Curry Noodle Bowls
- 200 g Flat Noodles
- ½ teaspoon Oil
For Curry Paste
- 3 Dry Red Chillies
- 2 Thai Red Chillies
- 2 inches Ginger
- 4 cloves Garlic
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Coriander Seeds
- 3 Spring Onion (2 for garnishing, 1 for curry paste)
- 2 Lemongrass Stalks
- 2 teaspoons Palm Jaggery
- 2 Basil Leaves
- Salt (to taste)
- 1 ½ cups Coconut Milk
- ½ cup Water
For Sauteed Vegetables
- ½ Zucchini
- 1 Onion
- 2 cups Broccoli
- 1 Carrot
- Salt (to taste)
- ½ teaspoon Sesame Oil
- Cook the noodles in boiling water. Keep them aside after straining the excess water from them.
- Blend dry red chillies, Thai red chillies, ginger, garlic, turmeric powder, coriander seeds, spring onions, lemongrass stalk, water and a bit of salt together in a blender.
- Saute the onions in heated oil in a pan.
- Then put broccoli, carrots and zucchini in the pan and stir fry them. Keep the sauteed veggies aside for a while.
- In another heated saucepan containing oil, add the blended curry paste.
- Throw in some basil leaves, jaggery and coconut milk to the saucepan containing the curry paste.
- To the mixture, mix in a bit of water and salt.
- After bringing the curry to a boil, add it to a curry bowl along with the noodles and fried veggies.
- Garnish the noodle bowl with spring onions and sesame seeds and serve it hot.
So, this was all about the Bangkok coconut curry noodle bowl. Tell me in the comments how well you liked this article. I’ll see you next time. Until then, happy eating!