This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. Fast! For this recipe, blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the coconut milk-based sauce.
Recipe information
Yield
4 servings
Ingredients
5
2
1
4
1
1
1
1
1½
1
Preparation
Step 1
Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
Step 2
Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and ¼ cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
Step 3
Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.
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Reviews (40)
Back to TopNice recipe - very mild but plus side the kids really liked it. Squeeze some fresh lime juice on it and add sriracha to spice it up!
Anonymous
Alberta
8/24/2022
Delicious, simple recipe. Fish sauce and salt are key - salt to taste! I added a bit more of the spices as well, and sautéed them in the pan in a little oil to let them bloom. Used lite coconut milk and it was still great. Will make again!
Anonymous
1/11/2022
This dish had a great combination of flavors. I added some thinly-cut sauteed chicken breast to make it a full meal. Other than that, I made the recipe as written, but skipped the coconut. I think of this dish as a change of pace comfort food.
JeanieS
Chicago, IL
1/10/2022
I remember this dish as a "Sri Lankan breakfast dish/soup"; very good and vegan
Anonymous
Norway
10/25/2021
So this recipe was good, but heres how how to turn it into a tasty complete meal. Follow per the recipe but double turmeric, season broth with soy sauce. After bringing the broth to a simmer, add ~10oz of any whitefish, cut into cubes, cook for additional 5 min. Incorporate quartered baby bok choy, remove from heat. Serve with chopped peanuts.
Derek
Norfolk
3/19/2021
This was bland as hell :( I tried to salvage it with some cayenne pepper, soy sauce, more fish sauce, and some spring onions on top. I wouldn't make this again.
Anonymous
New Zealand
6/29/2020
Loved how this turned out (once I made a couple tweaks). Highly agree with some others that the flavor was a little lacking at first. I would do a few things: 1) add a little more turmeric and ginger, as others have suggested 2) add some extra sweetness. It made a tremendous change, more than even adding the extra spices. I used some cream of coconut that I had accidentally opened a couple days prior, but I suspect that more of the honey would also do the trick 3) maybe use fewer noodles, since i think the noodle-broth ratio was too high, and I personally liked getting little spoonfuls of the liquid.
andidani
Boston
4/16/2019