Curry Noodle Bowl
This easy-to-make curry noodle bowl is light and full of flavor. Added to the curry spice, the paprika, chili flakes, pepper, ginger, and tamari make this super delicious! Feel free to add tofu, shrimp or chicken for added protein.
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Curry Noodle Bowl
- 1/2 Red onion
- 2 Tbsp Garlic, minced
- 2 tsp Curry powder more to taste
- 1 tsp Paprika more to taste
- 1 pinch Chili flakes or more if you like more heat
- 1 Tbsp Ginger paste
- 1 can Coconut milk or other nut milks if you desire
- 2 tsp Tamari
- 2 Tbsp Vegetable base – Better Than Bouillon brand
- 3 cups Water
- 8 oz Rice noodles May use Pad Thai noodles. Soak in hot water for 5-8 min then rinse before adding to soup.
- Fresh basil or parsley For garnish on top to serve
- Sesame seeds For garnish on top to serve
- 1 tbsp Olive oil Or use a little of the broth to sauté
- Finely dice onion and garlic.
- Slice the red pepper into thin strips.
- Heat a large soup pot on the stovetop with oil, chopped vegetables, ginger paste, and spices. Sauté for 2-3 minutes.
- Add water, coconut milk, and Better Than Bouillon.
- Add pre-soften noodles to the pot and stir.
- Simmer for 5-7 minutes.
- If adding additional protein, see Melissa's Modifications below.
- Serve in a bowl and top with herbs and sesame seeds.
- Shrimp takes 2-4 minutes to cook, until opaque and pink.
- Chicken strips takes 20-30 minutes to fully cook in the broth.
- For tofu cubes, if you use a firm block, press all the excess liquid out of it with a kitchen towel, then dice to the size pieces you want in your broth, then add to the broth. Cooks in 5-8 minutes.
rimp or chicken for added protein.