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Green Curry Noodle Bowl

A bright, savory green curry noodle bowl with creamy coconut, fresh cilantro, and a poached egg.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 2 servings

Ingredients

  • 2 teaspoons coconut oil
  • 2 cloves garlic peeled, minced
  • 1 small jalapeño deseeded and diced
  • 1 tablespoon ginger minced
  • 2 scallions diced (reserve some greens for serving)
  • 3 tablespoons Thai green curry paste
  • 2 tablespoons lime juice
  • 2 teaspoons cane sugar
  • 1/2 cup whole-fat coconut milk
  • 1/3 cup cilantro loosely packed
  • 1 1/2 cups low-sodium vegetable broth
  • 1 1/2 cups water
  • 4 ounces uncooked udon noodles
  • 2 cups baby spinach
  • salt to taste
  • 2 poached eggs
  • toasted coconut flakes for serving
  • cilantro for serving

Instructions

  • Heat the coconut oil in a stockpot over medium heat.
  • Add the minced garlic, diced jalapeño, minced ginger, and diced scallions; cook until fragrant and softened, about 3 to 4 minutes.
  • Transfer the cooked aromatics to a blender and add the green curry paste, lime juice, cane sugar, coconut milk, and 1/3 cup cilantro; puree until smooth to make the curry sauce.
  • In the same or a clean pot, combine the vegetable broth and water and bring to a boil.
  • Reduce to a simmer and add the udon noodles; cook until just tender according to package timing.
  • Stir the pureed curry sauce into the pot with the cooked noodles, then add the baby spinach and cook about 1 minute more, until the spinach wilts.
  • Taste and season with salt as needed.
  • Divide the noodles and broth between two bowls and top each with a poached egg, toasted coconut flakes, reserved scallion greens, and extra cilantro if desired.

Equipment

  • stockpot
  • blender or food processor
  • Measuring spoons
  • measuring cups
  • slotted spoon or tongs
  • small pan for poaching eggs (optional)

Notes

  • Freeze extra curry sauce for later use.
  • Use leftover cilantro in other dishes.
  • Use leftover coconut milk in smoothies or curries.
  • Use leftover noodles in stir-fries.