Coconut Curry Noodle Bowl

Coconut Curry Noodle Bowl is a delectable, light, and refreshing dish. Chicken, shrimp, and spices are tossed in a coconut curry noodle bowl. Stocking my cupboard with necessities is something I like doing. Because I usually have all of the Asian spices, herbs, and vegetables I need to make a nutritious dinner in my kitchen, I want to buy canned goods that serve many uses, such as coconut milk and chicken broth.

Soups, boiling vegetables, and flavoring rice and other grains benefit from chicken broth. For main meals that require a little extra sauce, I prefer to thicken it using cornstarch.

You’d be astonished at the variety of coconut milk alternatives. Instead of milk in pastries, use it to give them a tropical, sweet taste. Curry comes to mind when it comes to delicious foods.

To demonstrate how both come together to make a beautiful summer supper, I’m providing a Coconut Curry Noodle Bowl dish. Despite the fact that this meal is served hot, the lime juice, red curry paste, and coconut milk make it light and pleasant. This noodle dish can also be made using green curry noodles.

I garnished the bowl with plenty of fresh herbs, shredded chicken, and shrimp for a substantial finale. I wrote a sponsored article on behalf of Albertsons & Safeway. All of the material and thoughts are mine.

“Cans Get You Cooking” is a phrase that means “Cans Get You Cooking.”

Cans Get You Cooking highlights the benefits of canned goods in terms of nutrition, freshness, and flavor. You can get through the week with innovative nutritious, homemade dinners if you have a well-stocked pantry — or Country.

– One of the most acceptable methods to transport food from the farm to the table is in a can, which locks in nutrients at the height of ripeness only hours after harvest.

– Adding vitamins and minerals to your meals by using canned fruits and veggies is a terrific method to do it.

– Cans save time in the kitchen and allow you to serve a nutritious dinner more frequently

– Canned foods are approximately half the price of frozen meals and 15 to 20% cheaper than fresh goods.

Make the following recipes for a filling meal. Each serving of this meal has just 208 calories.


  • 3 tins (411 g each can) broth made with chicken
  • 2 breasts of chicken
  • 1/2 pound peeled and deveined shrimp
  • 2 containers (400 ml each can) milk made from coconut
  • 3 garlic cloves, minced
  • 3 teaspoons of oil (45 ml), curry paste (red)
  • 1 tablespoon of oil (15 ml) fish sauce
  • 4 ramen noodle squares
  • 1 lime, peeled and sliced into wedges


  • Leaves of Thai basil
  • Thai chili peppers, green onions, cilantro, and cilantro leaves, chopped


  1. Boil the chicken stock in a saucepan. Boil the chicken breasts until they are thoroughly done. Place the chicken on a dish to cool before shredding. Transfer the shrimp to a plate after cooking them in the liquid.
  2. Add the coconut milk, garlic, red curry paste, and fish sauce to the broth. Mix until all of the paste is incorporated. Reduce the heat to low and let for 15 minutes of simmering.
  3. Boil water in a second pot and prepare the ramen according to the package directions. Using cold water, drain, and flush.
  4. Distribute the noodles evenly among the four bowls. Serve with shrimp and chicken on top. Pour as much or as little broth as you’d like over the top. Serve with lime wedges and garnished with toppings.
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