Curry Noodle Bowls

Brace yo-self. These are beyond amazing and packed full of nutrients.  #eatrainbows

curry bowl.jpg

What You'll Need:

Load up on the veggies (6-8 cups).. think broccoli, cabbage, carrots, sweet bell pepper...whatever your heart desires.  And a lot of it! 

2 c organic shelled edamame OR 1 organic block tofu, cubed

Sea salt 


1 Tbsp coconut oil

1/2 purple onion, minced

1 Tbsp fresh ginger, minced


1 can full fat coconut milk

1 can filtered water (just use the coconut milk can, obvi)

2 Tbsp Tamari or soy sauce 

2 Tbsp fish sauce 

1 Tbsp raw sugar 

2 Tbsp red curry paste

1 Tbsp chili paste


4 ounces brown rice noodles

Bring a pot of water to a boil for the noodles.

Meanwhile, prepare veggies.   Place in a large saute pan with edamame or tofu.  Top with 1/2 c water and salt to taste.  Cover.  Bring to a boil and flash steam (until veggies are just tender, but still crispy.  Drain.

In the same pan, saute onion and ginger in coconut oil until aromatic.  Add remaining ingredients for the broth.  Cover, bring a boil.  Reduce heat and simmer.

While all of this goodness is happening, cook the noodles.

Finally, prepare the bowls.  Divide prepared veggies, protein of choice, and noodles evenly among 2 big soup bowls.  Use a ladle to cover each bowl with broth.

Prepare to blow your own mind.  

Serves 2-3 happy bellies.