Last Updated on June 3, 2023
We love noodles in all shapes and cuisines! This Rice Noodles in Yellow Coconut Curry Broth is one of them. We make dishes like this often using curry powder and they always come out delicious! Now, it’s time to venture out to try the new product, Thai Yellow Curry Paste!
Yellow Curry Paste
We’ve spotted this Organic Thai Yellow Curry Paste from a company called Mekhala. They carry other organic Southeast Asian flavor products. The yellow curry paste comes in a small glass jar which is always a plus. It taste not too spicy and is definitely different than the Indian yellow curry flavor that we typically use. It’s pleasantly fragrant from shallots, garlic, galangal, and other spices. We followed the instructions on the package which is to use a half of the jar for 400 ml of coconut milk. That’s equivalent to one can (13.5 fl oz/399 ml) of coconut milk. Since we added 1 cup of water to make larger amount of broth, we adjusted the seasonings with salt.
When it comes to ingredients, we don’t like to compromise on quality and flavor. Those two are very important components of creating good food that feels good inside and out. Our go-to rice noodles is the ones from Perfect Earth Foods. They sell several different kinds of delicious rice noodles and they are all organic and taste very clean! You can check out an another recipe of ours using their Black Rice noodles cooked with a creamy ginger sauce incorporating the cashew cream.
Southeast Asian inspired noodles like this, we like serving with a choice of fresh herbs and citrus. We love fresh kick from red onion and scallion, aromatic bites from cilantro and Thai basil, and acidity with a little sweetness from fresh lime juice! Mint leaves could be a great addition to the toppings if you like. With fresh herbs and citrus cut through the richness of the yellow curry coconut broth and the whole dish comes alive and gives a super vibrant flavor!
No yellow curry paste?
You can simply replace the curry paste with regular Indian style yellow curry powder. As we mentioned above, it won’t be the Thai flavor but still delicious! Or if you are a homemade recipe aficionado, there are plenty of homemade Thai yellow curry paste recipes available. It seems fairly easy to make as long as certain key ingredients like lemongrass and galangal are available to you!
How do you use yellow curry paste?
Rice Noodles in Yellow Coconut Curry Broth
- 1/2 cup thinly sliced red onion
- 1 scallion thinly sliced
- A handful of cilantro
- A handful of Thai basil
- Lime wedges/slices
- 2 1/2 tbsp yellow curry paste (we use the one from Mekhala)
- 1 can (13.5 fl oz ) full-fat unsweetened coconut milk (we use Edward & Sons)
- 1 cup water
- 1 tsp salt
- 1 tbsp freshly squeezed lime juice
- 1 tsp sugar (optional)
- 1 package (7.9 oz) rice noodles (organic padthai chia pasta) (we use Perfect Earth Foods)
- 1 tbsp vinegar (optional)*
- In a large pot, start boiling water for cooking rice noodles.
- Meanwhile, make the broth. In a medium pot, combine yellow curry paste, coconut milk, water, and salt. Heat it up at medium heat. As it’s getting heated, use a whisk to mix until curry paste is dissolved. Bring it to soft boil then reduce the heat to medium low to low. Let it simmer for about 8-10 minutes or until rice noodles are done.
- Once water is boiling, start cooking rice noodles with a splash of vinegar (optional*) for 6-8 minutes. Use a colander to drain water then rinse under running water to remove starch. Set aside.
- Add fresh lime juice to the broth. You may add sugar to balance out the spiciness and acidity (optional.) Turn up the heat to medium to warm it up again, then transfer the noodles to the broth just to heat it through. Or simply transfer the noodles in a serving bowl (without re-heating) and pour the broth over.
- Serve immediately along with the fresh topping on the side.
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