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30-Minute Coconut Curry Noodles (a delicious, comforting bowl of noodles that is vegetarian and gluten free!
5 from 5 votes
Servings: 4
Author: Lisa Lin

30-Minute Yellow Curry Noodles

This 30-minute yellow curry noodles is something that I cook often on weeknights. The broth is rich and incredibly flavorful. It is a great dish that you can customize with whatever vegetables and protein you have around the house. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins


Broth and Noodles

  • 1/2 small yellow onion, roughly chopped (about 1/2 to 2/3 cup)
  • 8 cloves of garlic, peeled and roughly chopped (see note 1)
  • 1 1/2 inch piece of ginger, peeled and sliced
  • 3 stalks of scallions, sliced
  • 3 tablespoons lemongrass paste (see note 2)
  • 2 teaspoons ground coriander
  • 3 Thai chilis, sliced
  • 2 tablespoons canola (or any vegetable oil)
  • 5 cups (1.2L) vegetable stock (see note 3)
  • 2 teaspoons curry powder
  • 2 tablespoons honey (or any sweetener of choice)
  • 1 teaspoon kosher salt
  • 1 cup (about 240ml) full-fat coconut milk
  • 8 ounces (225g) wide rice noodles
  • juice from 1 lime (about 2 to 3 tablespoons)

Tofu and Vegetables

  • 10 ounces (about 280g) fried tofu puffs
  • 2 to 3 cups several handfuls bean sprouts, depending on how much you enjoy them
  • 2 carrots, sliced or julienned
  • lime wedges to serve

Optional Toppings


  • Make the flavor paste: Add the onions, garlic, ginger, scallions, lemongrass paste, coriander, Thai chilis, and oil to a food processor. Blend until you get a paste. You may need to scrape the sides of the bowl to ensure all the herbs and spices are fully chopped. Transfer the paste to a large pot.
  • Cook the broth: Heat the pot over medium heat and cook the flavor paste for about 1 to 2 minutes, stirring frequently to keep it from burning. Add the curry powder, vegetable stock, honey, and salt, and bring the broth to boil. Once it boils, add the coconut milk and stir.
  • Cook the noodles: Bring a small pot of water to boil and cook the rice noodles according to package instructions. I used wide noodles, so they took a little longer to cook (about 8 to 9 minutes). If you are using rice noodles, make sure to stir them a few times to keep them from sticking to each other. Once cooked, drain and rinse the noodles under cold water.
  • Add the Tofu and Vegetables: Add the tofu puffs, carrots, and bean sprouts, and cook them for about 2 minutes. I like leaving some uncooked bean sprouts and carrots on the side for serving because I like the crunch of those vegetables raw.
  • Serve: Add the lime juice and taste the broth to see if it is to your liking. Adjust the seasonings to your taste. Divide the noodles into bowls and ladle broth, tofu, and vegetables over the noodles. Serve the noodles with cilantro, sliced scallions, chopped peanuts, and lao gan ma spicy chili crisp, if desired.


  1. Yes, that is right. EIGHT cloves of garlic!
  2. See my notes in the blog post if using fresh lemongrass. If you are using it, make sure to fish out the chunks before adding the tofu and vegetables to the broth.
  3. I get questions about what kind of vegetable stock I use. I might lose my food blogger card for this, but I usually use Better Than Bouillon.
  4. This is by far my favorite hot sauce. It is spicy and has a lot of crispy flavor bits (fried shallots and fermented black beans). I usually get it at Asian supermarkets for about $2.50. It's available on Amazon, but at 4 times the price.


Serving: 1serving | Calories: 601kcal | Carbohydrates: 87g | Protein: 9g | Fat: 25.6g | Saturated Fat: 12.5g | Sodium: 1314mg | Fiber: 5.4g | Sugar: 17.6g
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!