Creamy Coconut Curry Noodle Bowl

This creamy coconut curry bowl is such a warm and cozy dish, and is very versatile. You can swap out any of the veggies (broccoli or snap peas would be delicious), use your favourite kind of noodles, and your favourite protein. The broth is the hero of this dish, but definitely don’t skip out on the herb garnish, because it helps bring all the flavours together.

Creamy Coconut Curry Noodle Bowl

Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Servings 2 people


  • 1 Chinese eggplant
  • 1/2 package Medium firm tofu
  • 2 tbsp sesame oil, or neutral oil
  • 2 tbsp Thai red curry paste
  • 1 tbsp minced ginger
  • 3 cloves minced garlic
  • 2 cups vegetable broth
  • 1 can full-fat coconut milk
  • 1 cup water
  • 1 cup Bok Choy
  • 1 tbsp lime, plus more for garnish
  • 2 tsp coconut sugar (optional)
  • 2 servings rice noodles (or noodles of choice)
  • basil and cilantro, for garnish
  • scallions, for garnish
  • chili oil or chillies, for garnish (optional)


  • Prep all ingredients: slice eggplant and salt each side, cut tofu in half and then diagonals (to make triangles), mince ginger and garlic, and cut bok choy in half length-wise. Chop up herbs for garnish, but cover when setting aside.
  • Pat tofu dry, and lightly dust each side with some cornstarch (I used a sifter to do this, but you can also sprinkle with your fingers). Add a little salt and pepper. Set aside.
  • Heat large pan with some sesame oil over medium heat. Pat eggplant dry, and pan fry for 2-3 minutes per side, until golden brown and cooked through. Remove eggplant and set aside.
  • Add a little more sesame oil, and add tofu. Pan fry for 2-3 minutes per side, until golden brown on edges. Remove from pan and set aside.
  • Add a little more sesame oil, and add ginger, garlic, and 2 tbsp red curry paste. Stir until fragrant. Add 2 cups vegetable broth, 1 can coconut milk, 1 cup water, and stir through. Bring to a simmer, and turn heat down to medium-low. Add lime, and coconut sugar (if using). Stir, and let simmer for 10 minutes. Add bok choy to the curry and let cook through for 5-7 minutes (I like to keep my veggies a little crunchy, but if you like it more cooked through then you can simmer for a little longer). Meanwhile, cook noodles.
  • In a separate pot, bring water to a boil and add noodles. Cook as per package instructions (usually 3-5 minutes), and drain once cooked. Run cold water over them to stop the cooking process.
  • In a bowl, place noodles, and pour broth over (this will heat them up again, but will keep them from overcooking if adding to the pot with the broth). Add tofu and eggplant to the bowl. Serve with some basil, cilantro, scallions, a squeeze of lime, and a drizzle of chili oil.

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