Rice noodles simmered in a fragrant coconut curry broth
One-Pot Coconut Curry Noodles
One-Pot Coconut Curry Noodles
28 minEasy
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
One-Pot Coconut Curry Noodles
Rice noodles simmered in a fragrant coconut curry broth
A quick, fragrant one-pot meal with rice noodles swimming in a coconut curry broth with vegetables and your choice of protein.
10m
Prep Time
18m
Cook Time
28m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This is one of those weeknight meals that comes together in under 30 minutes but tastes like it took much longer. A quick curry paste blooms in coconut milk, broth goes in, and then the rice noodles cook directly in the fragrant liquid, absorbing all those complex flavors.
The beauty is in the flexibility. The base stays the same, and you can vary the vegetables and protein however you like. Chicken, shrimp, tofu — they all work. Bell peppers, snow peas, bok choy — whatever you have in the fridge.
Ingredients
- 8 oz rice noodles
- 1 can coconut milk
- 2 cups chicken or vegetable broth
- 2 tbsp red or yellow curry paste
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 bell pepper, sliced
- 1 cup snap peas or snow peas
- 8 oz chicken, shrimp, or tofu
- 1 lime
- Fresh basil or cilantro
- 1 tbsp vegetable oil
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Heat the oil in a large pot and bloom the curry paste for 1 minute.
- 2
Add the coconut milk and broth. Stir in the soy sauce and brown sugar.
- 3
Add the protein and cook until nearly done.
- 4
Add the rice noodles and vegetables.
- 5
Simmer for 4 to 5 minutes until the noodles are tender and the vegetables are crisp-tender.
- 6
Squeeze in the lime juice and serve in deep bowls topped with fresh herbs.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the soy sauce matters
This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.
This pantry choice affects depth more than most seasonings here.
- Builds savory backbone quickly
- Useful across stir-fries, marinades, and dipping sauces
A better soy sauce is one of the easiest pantry upgrades for Asian cooking.
Shop soy sauce for this recipeTips & Storage
Pro Tips
Do not overcook the rice noodles — they go from done to mushy quickly.
Add a spoonful of chili garlic sauce for more heat.
This does not hold well as leftovers because the noodles absorb the broth — eat it fresh.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories390
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates42g
Fat18g
Fiber2g
Sugar6g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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