One-Pot Thai Green Curry Noodles

These Thai Green Curry Noodles are loaded with veggies and bursting with flavor from coconut milk, lemongrass, ginger, and garlic. Plus, the whole thing cooks up in just one pot, making for a simple weeknight meal.

Recipe

Ingredients

• 1 package No Yolks Broad Noodles
• 14 oz coconut milk
• 3 tbsp green curry paste
• 1 tbsp lemongrass paste
• 2 cloves garlic chopped
• 1 tbsp ginger paste
• 1 tsp red chili flakes plus extra for garnish
• 2 tbsp fresh cilantro chopped
• 8 oz mushrooms washed and sliced
• 1 cup shredded carrots
• 1 red bell pepper sliced
• ½ yellow onion peeled and sliced
• 2 cups vegetable broth
• Olive oil
• Salt to taste

Instructions

• Heat a drizzle of olive oil over medium heat. Add red bell pepper and onion. Cook for 3-5 minutes, until just softened.
• Add carrots and mushrooms. Cook for additional 3-5 minutes.
• Add garlic, ginger paste, and lemongrass paste. Cook for 1-2 more minutes.
• Add coconut milk. (Shake the can well first!) Stir.
• Add green curry paste and red chili flakes. Stir well to combine. Cook for 5 minutes over medium heat.
• Add vegetable broth and bring to a boil. Stir in No Yolks Noodles.
• Cook for 12 minutes, until noodles are fully cooked and sauce is thickened.
• Add salt, as desired. Stir to combine. (The amount of salt found in vegetable broth can vary widely by brand. Be sure to taste first!)
• Serve topped with fresh cilantro and additional red chili flakes.

Nutrition