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Coconut Curry Noodle Bowl Recipe

Coconut Curry Noodle Bowl
Source: silk



  • 2 Tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 small jalapeño, seeded and finely minced
  • 1 Tbsp curry powder or 1 Tbsp red or green Thai curry paste
  • 2 cups vegetable broth
  • 14 oz (1 box) unsweetened coconut milk
  • 1 cup Silk Unsweetened Soy or Almondmilk
  • 1 tsp salt
  • 2 tsp freshly grated ginger
  • 1/2 lb rice vermicelli noodles
  • 1 block extra firm tofu, cut into 1/2-inch cubes
  • 2 small tomatoes, cored and cut into 1-inch chunks
  • 3 Tbsp fresh lime juice
  • 1/3 cup chopped fresh coriander
  • Asian chili oil to taste, if desired 


  • In a heavy saucepan heat the vegetable oil over moderately low heat and cook garlic and jalapeño, stirring, for 2-3 minutes until fragrant.
  • Add the curry powder (or paste) and cook, stirring constantly, for 30 seconds.
  • Stir in the broth, coconut milk, Silk, salt and ginger and bring mixture to a boil. Lower heat and simmer for 10 minutes.
  • While the soup is simmering, place noodles in a large bowl, cover with warm water and let sit for 5 minutes. Meanwhile, bring a large pot of salted water to a boil.
  • Add noodles and cook for 5 minutes.
  • Pour noodles into a colander, rinse under cold water, and drain well.
  • Once soup has simmered, add tofu, tomatoes and lime juice. Cook over moderate heat, stirring, until soup is hot.
  • Divide the noodles among four bowls and ladle the soup over noodles. Sprinkle each serving with chopped coriander and drizzle with chili oil, if desired. 



A recipe from silk

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