Bangkok Curry Bowls with Rice Noodles & Vegetables
Remember those packages of preservative-laden dehydrated noodles that you probably ditched when you started eating clean? The beauty of those packages was their simplicity – just add boiling water and eat. We’ve recreated the convenience with this layered noodle bowl with mushrooms, carrots, edamame and bok choy. Simply prepare the broth before leaving the house, store in a heat-proof container and pour over top when you're ready.
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Ingredients
- 1/2 cup coconut milk (TRY: Native 
Forest Unsweetened Organic 
Coconut Milk Classic)
- 1/4 cup fresh lime juice
- 4 tsp red curry paste
- 1 tsp fish sauce
- 4 oz brown rice vermicelli noodles
- 1 large carrot, peeled and grated
- ½ large bunch bok choy (about 
8 leaves), thick stems removed 
and thinly sliced
- 1 1/3 cups sliced mushrooms
- 1 cup shelled, frozen edamame
- 1 lb boneless, skinless chicken breasts, cooked, cooled and chopped into bite-size pieces (NOTE: Use any cooked chicken you have on hand, or season with salt and pepper and roast in the oven or poach.)
- 1/4 cup chopped fresh cilantro leaves
- 4 cups low-sodium chicken broth, 
for serving
Equipment:
- 4 1-qt heat-proof jars or containers
- Insulated thermos
Preparation
- In a small bowl, whisk together coconut milk, lime juice, curry paste and fish sauce. Cover and refrigerate.
- Divide noodles, carrot, bok choy, mushrooms, edamame, chicken and cilantro evenly among jars. Cover and refrigerate until ready to serve, up to 4 days.
- To serve, empty the contents of one jar into a heat-proof-thermos. In a small saucepan, bring 1 cup broth and 1 cup water to a boil; add one-quarter of coconut milk mixture (about 3½ tbsp) and heat through. Pour into thermos and keep covered until ready to eat. Alternatively, heated broth mixture can be transported separately in thermos and added to jar just before serving; let stand for 5 minutes before eating. A microwave may also be used to heat the broth mixture.
Nutrition Information
- Serving Size 1 jar
- Calories 391
- Carbohydrate Content 35 g
- Cholesterol Content 67 mg
- Fat Content 13 g
- Fiber Content 5 g
- Protein Content 38 g
- Saturated Fat Content 7 g
- Sodium Content 427 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g