Name: Coconut Curry Chicken Rice Noodle Bowl
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4
Cuisine: Thai
Ingredients: 1 1/4 lb boneless skinless chicken breast, diced; One (14 oz) cans of coconut milk; 1 1/2 Tbsp red curry paste; 2 stalks lemon grass, sliced into 2" pieces; 1 ½ Tbsp fish sauce, can also substitute soy sauce; 2 tsp fresh ginger, grated; 1 lime, lightly zested and juiced; 4 cups chicken or vegetable broth; 1 large carrot, peeled and grated; 1 1/2 cups (~3 oz) sugar snap peas, stem end and fibrous string removed; 6 oz super thin rice noodles; 2 oz mung bean sprouts - as garnish; whole cilantro leaves - as garnish; 2 green onions, sliced - as garnish

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This coconut curry chicken rice noodle bowl recipe is Thai inspired. Chicken rice noodle bowl pops with flavors of red curry, coconut milk, sugar snap peas, fresh lime, cilantro, and fresh mung bean sprouts.

2 wood bowls and one pair of chopsticks. Bowls have rice noodles and a tan sauce with cilantro, mung beans, and sliced green onion garnish. side top view.

Popular Curry Pastes For Chicken Noodle Bowl Recipes

This coconut curry chicken rice noodle bowl has a little heat from the red curry paste that can be omitted or elevated by adding more to make it extra spicy.

Popular brands of curry paste are Maesri, Mae Ploy, and Thai Kitchen. Thai kitchen is usually available in most grocery stores, but it is my least favorite and also not super spicy.

But hands down, my favorite brand of curry is Maesri. It is available online but is more affordable at your local Asian store.

The great thing about these curry pastes are that they freeze well. Save any leftovers in a snack bag and label it with the date and what it is (it can look an awful lot like tomato paste if not labeled - yikes!).

Flatten the ziploc bag and freeze the red curry paste leftovers. Break off a frozen chunk the next time you need it.

Raw cut up and sliced veggies on a wood cutting board in bowls: shredded carrots, lime zest, lemon zest, minced ginger, cilantro leaves, mung beans, uncooked rice noodles, sugar snap peas, and sliced green onions. — *I couldn't find lemongrass, so substituted lemon zest in a pinch.*

Switch Up The Protein In Rice Noodle Bowl Recipes

The protein is interchangeable in this chicken noodle bowl recipe. Try these ingredients instead of chicken breasts:

chicken thighs
seafood like shrimp or salmon
thin sliced flank or skirt steak, although, please note, that the beef may darken the broth a little.
Vegetarians use extra veggies, Quorn, or tofu and substitute soy sauce for the fish sauce.

Raw ingredients on a wood cutting board: whole carrot, 3 green onions, uncooked rice noodles, whole lime, cilantro leaves, sugar snap peas, mung beans, coconut milk can, fish sauce, and two chicken breasts.

Substitutions For Curry Chicken Rice Noodle Bowl

Don't have or can't find all the ingredients for this chicken rice noodle bowl? Improvise! It's still gonna taste great.

Some people don't like cilantro. Instead, try using basil, mint, or even parsley.

Can't find mung beans? Skip it. Can't find lemongrass stalks? Use lemon zest instead.

Can't find thin rice noodles? Use angel hair pasta or vermicelli noodles. Rice noodles are gluten free, while angel hair and vermicelli are wheat flour based noodles.

If you want the soup / bowl thinner add more chicken broth. If the soup is to thin, add more of the other ingredients and/or use more full fat coconut milk instead of broth.