Coconut Curry Noodle Bowls Recipe - Pinch of Yum
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Coconut Curry Noodle Bowls

219 reviews / 4.9 average

These are the best Coconut Curry Noodles Bowls! Homemade (and super easy) coconut curry sauce, rice noodles, lots of fresh veggies, and a pile of herbs on top.

These Coconut Curry Noodle Bowls are quick to throw together and packed with veggies and brown rice noodles. Healthy AND easy.

This this this this thisssss. 😍😍😍

I am eating this Coconut Curry Noodle Bowl for L & D every day right now and I guess you could say it’s going alright.

Alright as in –> creamy coconut curry sauce clinging to brown rice noodles (these are the ones I buy) with bright green asparagus nuggets and crunchy broccoli bites and carrot shreds and basil ribbons and a little pop of purple cabbage, because we’re all about eating the rainbow around here. That is SO MUCH MORE than alright in my spicy noodle loving book.

Does it win your heart over even more if I tell you it takes less than 30 minutes to make?

It’s the truth. Last night I made this for dinner (again) – I started things around 8:30pm, and we had our steaming rainbow bowls of it on the table before 9pm. So just take one of two things from that: a) I’m not lying when I say this is a 30 minute super-quickie little coconut curry noodle bowl meal, and/or b) we are those people who eat dinner at 9pm.

Wait, does anyone even do that?

Just, here, take some chopsticks.

How To Make Our Coconut Curry Noodle Bowls (1 MIN):

These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy - can be made vegetarian, vegan, or gluten free! |

Okay, so what is this exactly?

Probably a good question to ask about many-most-maybe-all of my recipes.

This is a spin off of the Bangkok Curry from Noodles & Co. because fact: I eat at Noodles & Co and I likey. 🍜

It’s also kind of Pad Thai inspired (think this vegetarian Pad Thai wonder) because I’m using those same brown rice Pad Thai type noodles, and apparently this mashup got a jolt of some other influences as well since we’re sprinkling sesame seeds on top and they’re looking like they fit right in.

As with most of my recipes on this blog, this is less of an authentic anything and more of a what-do-I-have-in-the-fridge kind of recipe that turned out to be really delicious to me. And Bjork? What to even say about Bjork. Obsessed, maybe?

As long as there’s five hundred potential ways you could judge me for this post, let’s keep ’em coming. –> I used pre-chopped broccoli, onions, and shredded carrots that I bought in the lazy person section of the produce area in the grocery store. OH YES I DID. It was so slick and easy and wonderful. I got a big ol pile of veggie awesomeness within the constraints of what I felt like I could handle in the five minutes before the hangry-ness reached dangerous levels.

I mean, did you forget that it’s Monday or something?

These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy - can be made vegetarian, vegan, or gluten free! |
These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy - can be made vegetarian, vegan, or gluten free! |

If you’re a Noodle Friend, aka a Kindred Spirit, aka the Best Kind of Person, you and these Coconut Curry Noodle Bowls have a weeknight date.

Starting, like, right now.

Jellies! Have fun! 💃

These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy - can be made vegetarian, vegan, or gluten free! |

Source notes: This recipe was previously titled “Bangkok Coconut Curry Noodle Bowls” but was updated in August 2021 to better reflect and respect the cultural origins from which this dish came from. This is a Thai-inspired curry bowl that uses red curry paste, coconut milk, fresh aromatics, and herbs, which is traditionally how red Thai curry is made. It is delicious, salty, spicy, fresh, and we hope you love it as much as we do!

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Bangkok Coconut Curry Noodle Bowl with chopsticks.

Coconut Curry Noodle Bowls

  • Author: Pinch of Yum
  • Total Time: 1 hour
  • Yield: 4 servings 1x


These are the best Coconut Curry Noodles Bowls! Homemade (and super easy) coconut curry sauce, rice noodles, lots of fresh veggies, and a pile of herbs on top. 


Units Scale

For the Coconut Curry Sauce:

  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
  • 2 tablespoons red curry paste
  • 1 14ounce can regular coconut milk
  • 1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
  • 3 tablespoons sugar
  • 1 tablespoon hot chili paste (sambal oelek)
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce

For the Bowls:

  • 4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones
  • 1 tablespoon oil
  • half an onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • 1 cup shredded purple cabbage
  • sesame seeds for topping
  • limes for serving
  • a handful of fresh basil for serving


  1. Noodles: Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rinse.
  2. Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
  3. Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.



If you want more of a saucy, soupy consistency to the curry, add the broth with the coconut milk. Otherwise leave it out – you won’t have as much sauce and it will be more like a velvety, sticky sauce on the noodles (also yummy). The pictures here show the version WITH the broth.

For a vegetarian or vegan version, make sure your curry paste is vegetarian, or make your own, and omit the fish sauce in this recipe or use a vegan alternative (you could make up for the missing saltiness with more soy sauce).

For those who like spice, add more chili paste or anything else you like to get a touch more heat! I would rate this as mild +.

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Dinner
  • Cuisine: Thai

Keywords: noodle bowl, curry noodles, vegetarian noodle bowl

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Note: This post contains affiliate links for the brown rice noodles. There aren’t many foods I would buy online, but brown rice noodles are one of them! ✔️

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Instagram images of Bangkok Coconut Curry Noodles.

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Recipe rating


  1. Pinch of Yum Logo

    oh yum! just my kind of food!!
    will definitely be trying this – could you use vermicelli rice noodles or are they to thin?
    thanks 🙂

      1. Pinch of Yum Logo

        I used rice vermicelli because that’s what I had on hand. Super good – just less slurpable!

    1. Pinch of Yum Logo

      Amazing!!! 10/10 – I doubled the sauce recipe (didn’t use shallot because I forgot to get some at the store, did not use stock) and used vermicelli noodles (whole package). The dish was absolutely phenomenal! For veg I used white onion, red bell, broccoli, and carrot. For protein I added shrimp. Topped with cilantro, chopped peanuts, and lime. I will 100000% make this again! my husband said it was the best stir fry I’ve made!

  2. Pinch of Yum Logo

    I just need to point out the fact that it has been almost 2 months since anything curry related has touched this blog. I was beginning to wonder if I knew Lindsay -the Curry Lover- at all anymore?! Welcome back, Curry, we missed you <3…. and Noodles. We ALWAYS miss you.

    Looks fabulous 🙂 your photography never disappoints on the -I-want-to-lick-the-screen- meter. #awkard

  3. Pinch of Yum Logo

    Okay 1. THAT BOWL! I NEED IT. Like, the actual bowl AND the food inside it.
    2. Curry and coconut are basically my life, and I am pretty sure that they run through my veins. So this? B + L +D ALL THE DAYS! Pinned!

  4. Pinch of Yum Logo

    This looks so good! I love how you piled it high with all of that beautiful purple cabbage. I’m obsessed with that purple on a plate right now. This looks like such a win. I can’t wait to try it!
    xx Sydney

  5. Pinch of Yum Logo

    LOVE me some curry. And I LOVE Noodles and Co. I eat there at least once a week because they’re always sending me coupons (BOGO, hello!) and their bowls are freaking amazing. This bowl looks delish! Can’t wait to try it. 🙂

      1. Pinch of Yum Logo

        Lindsey! I’m making this tonight due to your Instagram post on this recipe. I tried searching, but couldn’t find anything: did you ever recreate the Japanese Pan Noodles? That’s my favorite dish from N&C!

  6. Pinch of Yum Logo
    Alexandra Caspero

    High 5 for this one! I JUST ate at N&C for the first time last week and of course, my eyes were drawn directly to —> Bangkok Curry Bowl. You had me at curry and bowl. So good and I’ve been thinking about recreating it ever since. Thank you for doing my homework for me! Can’t wait to try this one.

  7. Pinch of Yum Logo

    I wonder how this would work sans sugar. I’m Whole30-ing it and cannot do the sugar or the noodles… for the love… they are my love language. For reals.
    I am thinking of doing this and pouring this hot mess over noodles. Not the same, but whatever, man. What do you think? No sugar in this recipe gonna make me feel all stabby?

    1. Pinch of Yum Logo

      I think it would still work! 🙂 I mean, the sugar does make it extra sweet and wonderful, but I think it would still be good without. I wouldn’t cook the zoodles very long – I like them more crunchy!

  8. Pinch of Yum Logo

    If I had this bowl – I’d forget it was stinky Monday! That coconut-curry sauce could be the answer to domestic peace! No Lie! I mean – every one would be mmm mmm mm-ing and licking bowls clean and just being in an agreeable state of mind – moms/wives wouldn’t be snappish that kids/husbands weren’t doing dishes…Dogs were have upset stomachs as they licked the dishes – dang! Domestic peace!

  9. Pinch of Yum Logo


    Is there ANYWAY to add the nutritional data when printing the recipe. Having a diabetic in the family makes carb counts essential..



  10. Pinch of Yum Logo
    Liz in St. Paul

    Yum, yum, yummmmaaaaaaay! I know you’re a rockstar and make your own curry pastes, but what do you recommend for one off the shelf? I like the teeny tiny Thai Kitchen ones, but I’m not sure if that’s mostly because of the teen tiny jar.

  11. Pinch of Yum Logo

    This looks delicious! and thank you so much for keeping it real with the pre-cut veggies! every now and then I need a little break from the cutting board and it’s nice to know that you do too!

  12. Pinch of Yum Logo
    John K

    Thanks so much for including the vegan/vegetarian conversions & options. I really enjoy your blog and save most recipes for a future date, but usually only the ones that are vegan or vegetarian friendly – my wife and I just went vegan 5 months ago and we’re still searching for meals that are whole food based. This one looks really good too!

  13. Pinch of Yum Logo

    I cannot believe the recipe takes less than 30 minutes to make! That’s music to my ears, what a fab weekday supper!