Name: Coconut Curry Noodle Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 200g rice vermicelli noodles; 450g large shrimp, peeled and deveined (tail on or off); 800ml full-fat coconut milk (2 cans); 3 tbsp red curry paste; 250ml vegetable broth; 1 tbsp fresh ginger, grated; 3 cloves garlic, minced; 2 shallots, thinly sliced; 1 red bell pepper, thinly sliced; 150g snap peas, trimmed; 2 carrots, julienned or thinly sliced; 2 heads bok choy, roughly chopped; 1 lime, juiced; 2 tbsp fish sauce; 1 tbsp brown sugar; 1/4 cup fresh cilantro, chopped, for garnish; 1/4 cup fresh thai basil, chopped, for garnish (optional); 1 fresh red chili, thinly sliced, for garnish (optional); 1 tbsp neutral oil (e.g., canola or vegetable)

Method

1Prepare noodles according to package directions, rinse with cold water, and set aside. Prep all vegetables and aromatics as specified.

2Heat oil in a large pot or Dutch oven over medium heat. Add shallots, garlic, and ginger; sauté for 2-3 minutes until fragrant. Stir in red curry paste and cook for another minute until aromatic.

3Pour in coconut milk and vegetable broth. Add fish sauce and brown sugar. Bring to a gentle simmer, stirring to combine. Let it simmer for 10 minutes to allow flavors to meld.

4Add carrots and bell pepper to the curry, cooking for 5 minutes. Then, add snap peas and bok choy, cooking for an additional 3 minutes until vegetables are tender-crisp.

5Stir in the shrimp and cook for 3-5 minutes, or until they turn opaque and pink. Remove from heat and stir in fresh lime juice.

6Divide the prepared noodles among serving bowls. Ladle the coconut curry mixture generously over the noodles. Garnish with fresh cilantro, Thai basil, and optional sliced red chili before serving.

Notes

For a vegetarian/vegan option, substitute shrimp with 400g firm tofu (pressed, cubed, and pan-fried until golden) and use tamari instead of fish sauce.

Adjust the amount of red curry paste to your desired heat level. You can start with 2 tablespoons and add more to taste.

Any thin noodle like soba or even spaghetti can be used if rice vermicelli is unavailable, just adjust cooking times accordingly.