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Coconut Curry Chicken Rice Noodle Bowl

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.

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5 from 1 review

EatSimpleFood.com

This coconut curry chicken bowl recipe is fresh and light, popping with flavors of red curry, coconut milk, crispy sugar snap peas, and fresh mung bean sprouts.

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

Instructions

  • Add coconut milk to a large stockpot.  Stir in the curry paste.  
  • When mixed add: lemon grass, fish sauce, ginger, lime juice and zest, and chicken broth.  
  • Bring to a boil, reduce heat, and simmer covered ~ 15 minutes.  Taste the sauce and add more curry paste if you'd like it spicier and add salt to taste.
  • Add the diced chicken breast and cook for ~ 3-4 minutes.  
  • Remove lemon grass and add sugar snap peas and grated carrots. 
  • Turn off the heat, uncover, add rice noodles and let sit ~ 5 minutes or until the noodles are soft.
  • Place noodles (using tongs or a fork) in bowls and ladle in the broth.  
  • Top with mung beans, green onions, and cilantro.  
  • Add salt to taste.  Happy Noodle Eating!  Beckie

Notes

  • If you want the soup thinner add more broth.
  • Can't find lemongrass?  Use lemon zest instead.
  • Don't like fish sauce?  Use soy sauce instead.
  • Don't have or can't find all the ingredients?  Improvise! It's still gonna taste great.