Thai Coconut Curry Noodles with Lemongrass Recipe

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

Warm, creamy, and bursting with Thai-inspired flavors, these Thai Coconut Curry Noodles with Lemongrass blend the richness of coconut milk with the citrusy fragrance of lemongrass and zesty curry paste. Tender rice noodles are coated in a silky curry sauce and mixed with vibrant vegetables, creating a comforting, satisfying meal perfect for any day of the week. This easy stovetop noodle recipe is dairy-free, halal-friendly, and packed with flavor in every bite.

Ingredients
    For the Curry Base
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil (optional, for flavor)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 2 stalks lemongrass (trimmed, outer leaves removed, inner part finely minced)
  • 2 tbsp Thai red curry paste
  • 1 can (400 ml)
  • 1 cup vegetable broth (unsalted preferred)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp brown sugar (or coconut sugar)
  • 1 tbsp lime juice (freshly squeezed)
    • For the Noodles & Vegetables
  • 250 g rice noodles (medium or flat type)
  • 1 cup bell peppers (sliced thinly, mix of red and yellow)
  • 1 cup carrots (julienned)
  • 1 cup broccoli florets
  • ½ cup baby corn (sliced)
  • ½ cup snow peas (trimmed)
  • 1 cup tofu (cubed and lightly pan-fried or air-fried until golden)
    • For Garnish
  • Fresh cilantro (chopped)
  • Sliced red chili (optional, for heat)
  • Lime wedges (for serving)
  • Toasted sesame seeds or crushed peanuts (optional)
Instructions
    Prepare the Noodles
  1. 1
    Soak or cook rice noodles according to package instructions until just tender (al dente). Drain and rinse under cold water to stop the cooking process. Set aside.
    2. Infuse the Aromatics
  2. 2
    Heat vegetable oil and sesame oil in a large skillet or wok over medium heat. Add minced garlic, ginger, and lemongrass. Sauté for about 2–3 minutes until fragrant and lightly golden — this forms the aromatic base of your curry.
    3. Build the Curry Sauce
  3. 3
    Stir in Thai red curry paste and cook for 1 minute, allowing it to blend with the aromatics. Slowly pour in coconut milk and vegetable broth, stirring well. Add soy sauce and brown sugar. Let the sauce simmer gently for about 5–7 minutes at 180°C until it slightly thickens.
    4. Add the Vegetables
  4. 4
    Add bell peppers, carrots, broccoli, baby corn, and snow peas to the simmering sauce. Stir to coat evenly and cook for another 5–7 minutes until vegetables are tender but still crisp.
    5. Add the Noodles and Tofu
  5. 5
    Toss the cooked noodles and golden tofu into the pan. Mix well so the noodles are fully coated in the curry sauce. Let everything simmer together for 2–3 minutes to absorb flavors.
    6. Finish with Freshness
  6. 6
    Turn off the heat and squeeze fresh lime juice over the noodles. Adjust seasoning with extra soy sauce or a pinch of salt if needed.
    7. Serve & Garnish
  7. 7
    Transfer to bowls, top with chopped cilantro, sliced red chili, and toasted sesame seeds or peanuts. Serve hot with lime wedges on the side.
Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of coconut milk or broth.

Protein Alternatives: Substitute tofu with cooked shrimp, chicken breast, or chickpeas (all halal).

Spice Level: Adjust curry paste to taste — add more for a stronger, spicier kick or use a mild Thai curry for a subtle flavor.

Noodle Options: You can also use soba, udon, or egg noodles (halal-certified) for variation.

Make it Vegan: The recipe is naturally vegan-friendly. Just ensure the curry paste doesn’t contain shrimp paste.

Keywords: quick dinner, coconut curry noodles, Thai lemongrass recipe, vegan curry, easy noodle recipe
Read it online: https://petitepanini.com/recipe/thai-coconut-curry-noodles-with-lemongrass-recipe/