Skinny Thai Curry Noodle Bowl

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Entree
  • Method: Stovetop


A quick and easy curry noodle bowl, ready in 15 minutes. You will think you got carryout with only one pan to clean.



  • 1 13 1/2 ounce can lite coconut milk (do not shake the can)
  • 1/2 cup organic vegetable broth
  • 4 teaspoons soy sauce (or Tamari)
  • 4 teaspoons maple syrup
  • 1 4 ounce jar red (or green) THAI Kitchen curry paste
  • 1 large, white onion, cut in half, then into slivers
  • 1 head cauliflower, bade and talks removed; cut into florets
  • 1 large red bell pepper, seeds, core removed, sliced thin
  • 1 pound fresh green beans, ends removed, snapped in half
  • 8 ounceA TASTE OF THAI Rice Noodles Linguine


  • Cut pre-baked Sriracha Tofu into triangles (you may also omit tofu)


  • 1 lime juiced
  • 1 inch ginger root, grated
  • 1/2 cup fresh basil leaves


NOODLES: (Choose your cooking option)

  1. Pour noodles into a bowl; cover with VERY hot water, stir to separate; soak for 25-30 minutes; drain; add to stir fry and cook 4-6 minutes more.
  2. Add noodles to 4 quarts salted boiling water; stir to separate; boil until tender; 4-6 minutes; drain, and rinse with cold water.


  • Open lite coconut milk (do not shake); you want to use the coconut cream on the top to start the curry.
  • Spoon 5-6 Tablespoons coconut cream off the top of the can and put into the center of a wok.
  • Put the remaining coconut milk in  a large measuring cup, and add vegetable broth, soy sauce and maple syrup. whisk together and set side.
  • Place wok with coconut milk over medium high heat until it begins to bubble. Add curry paste and reduce heat to medium low; stirring continuously for a few minutes, making sure it doesn’t burn.
  • Add onion, cauliflower and green beans.
  • Stir until vegetables are hot; then add red pepper. stir.
  • Stir in coconut milk, vegetables broth mixture.
  • Bring to a boil, and reduce heat to low.
  • Simmer, uncovered until vegetables are tender; about 15 minutes
  • Add tofu


  • If using the boiling method, rinse your noodle in cold water
  • Place a half cup of noodles in the bottom of the bowl
  • Spoon curry onto of noodles
  • Add a little lime juice, ginger and basil leaves to each bowl

For lunch:

  • You can prepare in sealed containers exactly how you made the bowls for dinner.
  • It reheats well with noodles and curry together

Keywords: red curry, green curry, vegetable curry, vegan, coconut milk, quick and easy, thai food, rice noodle