Description
This vibrant, soul-warming noodle bowl fuses creamy Southeast Asian curry flavors with a modern crunch. A velvety broth of red curry, ginger, shallots, and full-fat coconut milk creates the perfect base for your favorite noodles. Topped with tamari-glazed crispy chickpeas and a kick of spicy chili oil, this dish is a restaurant-quality meal that you can effortlessly pull together in under 30 minutes, perfect for busy weeknights.
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon fresh ginger, minced
2 shallots, finely sliced
3 tablespoons red curry paste (ensure no shrimp paste for vegetarian)
1 can (13.5 oz) full-fat coconut milk
3 cups vegetable broth
1 tablespoon creamy peanut butter
1 tablespoon vegetarian-friendly stir-fry sauce or vegan fish sauce substitute
8 oz rice noodles
1 can (15 oz) chickpeas, drained and patted dry
1 tablespoon tamari
1 teaspoon maple syrup
2 tablespoons chili crisp oil
1/4 cup unsweetened coconut flakes
2 cups fresh greens (spinach or bok choy)
Fresh cilantro and lime wedges for serving
Instructions
Preheat your oven to 400°F and toss the chickpeas with olive oil, tamari, and maple syrup on a baking sheet. Roast for 15-20 minutes until crunchy, then toss with coconut flakes and chili crisp oil.
In a large pot, sauté the minced ginger and shallots in a splash of oil until fragrant.
Stir in the red curry paste, cooking for 1 minute until aromatic.
Whisk in the coconut milk, vegetable broth, peanut butter, and vegetarian fish sauce substitute. Bring to a gentle simmer.
Add the noodles to the pot and cook according to package instructions until tender.
Stir in the greens during the last 2 minutes of cooking until wilted.
Ladle the soup into bowls, top generously with the chili crisp chickpeas, fresh cilantro, and a squeeze of lime.
Notes
Use a high-quality vegetarian curry paste to ensure the deepest flavor. Any leafy green works well for this recipe; if using bok choy, chop the stems smaller to ensure they soften quickly. Store leftover broth and noodles separately if possible to prevent the noodles from absorbing too much liquid.