Lemongrass Coconut Curry Noodles
Lemongrass Coconut Curry Noodles
Dive into the vibrant flavors of Southeast Asia with these aromatic Lemongrass Coconut Curry Noodles. Tender rice noodles are bathed in a rich, creamy coconut milk broth, deeply infused with the bright notes of fragrant lemongrass, spicy ginger, pungent garlic, and a hint of chili for a gentle warmth. This satisfying Noodle Dish can be made with tofu or chicken chunks and is completed with tender-crisp vegetables like bell peppers and snow peas, and a scattering of fresh cilantro and zesty lime wedges. It’s a weeknight wonder that transports you with every slurp, offering a perfect balance of creamy, zesty, and savory notes, highlighting the versatility and deliciousness of noodle-based meals. The quick cooking time and accessible ingredients make it an ideal choice for both novice and experienced home cooks seeking an exotic yet comforting noodle experience that sings with fresh, bright flavors and a luxurious texture.
- Preparation time
- 20 min
- Cooking time
- 25 min
- Total time
- 45 min
- Servings
- 4
Instructions
Preparation
- 1Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking, then set aside.
- 2If using tofu, press it well to remove excess water, then cut into 1/2-inch cubes.
Cooking the Curry
- 1Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until softened, about 3-5 minutes.
- 2Stir in minced garlic, grated ginger, and sliced lemongrass. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3Add red curry paste and cook for 1 minute, stirring constantly, to toast the spices.
- 4Pour in vegetable broth, coconut milk, soy sauce, and brown sugar. Bring to a gentle simmer, then reduce heat to low and let it simmer for 10 minutes to allow the flavors to meld.
- 5Add the red bell pepper, snow peas, and tofu (or cooked chicken) to the simmering broth. Cook for 3-5 minutes, until vegetables are tender-crisp and tofu is heated through.
- 6Stir in the fresh lime juice. Taste and adjust seasonings as needed, adding more soy sauce, brown sugar, or curry paste if desired.
Serving
- 1Divide the cooked rice noodles among serving bowls.
- 2Ladle the hot lemongrass coconut curry over the noodles.
- 3Garnish generously with fresh cilantro and a lime wedge. Serve immediately.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 19 g
- Fat
- 25 g
- Carbs
- 66 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 19 g |
| Fat | 25 g |
| Carbs | 66 g |
Tips
- To easily prepare lemongrass, remove the tough outer layers, trim the ends, and then thinly slice only the bottom tender white and pale green portion.
- Adjust the amount of red curry paste to control the spice level; start with less if sensitive to heat and add more to taste.
- For added texture, consider topping with crushed peanuts or crispy fried shallots, which complement the rich and zesty flavors beautifully.