Coconut Red Curry Noodles with Bok Choy and Crispy Cauliflower
by Olivia Biermann
on Apr 30, 2021 (updated Dec 19, 2025)
This coconut red curry bowl is cozy, bold and the perfect thing to make for a show-stopping weeknight dinner or weekend get-together. It’s rich from the creamy coconut milk, fragrant from red curry paste, and balanced by the crisp bok choy and crunchy cauliflower from a contrasted texture. Ready in just 30 minutes and endlessly comforting for a meal you can’t stop slurping!
This is one of my recipes that didn’t necessarily draw me in with nostalgia or familiarity(except for the bok choy… I will always been a mega fan), rather, it’s one of those dishes that just has a clear sense of flavour and boldness that makes you stop mid-scroll and think “I need to make my own version of that”.
That’s what happened the first time I landed on this coconut red curry noodle dish. It expanded my culinary horizons and I’ve been adding it to the list of repeat recipes ever since. Years in the kitchen and nearly a decade vegan taught me that bold doesn’t have to be complicated or intimidating, you just need a little flair for adventure! Creamy coconut broth, vibrant red curry, and salty bright bok choy get the flavours of this dish working together instead of against.
A lot of noodle bowls fall into two camps in my opinion: Bold and tricky, or bland and simple. Not this one! What makes my coconut curry noodles stand out is the fine line it walks between approachable and flavour-packed. Not an easy feat!
Through many a taste-test, I found that treating each component of the recipe with care before combining all together is what makes it interesting.
- If the curry paste goes into my curry too early or too hot, it can lose its brightness of flavour.
- The cauliflower can be tricky! I like crisping it up directly before serving and adding to the bowl hot, and ready to eat so it doesn’t go limp.
- We all need veggies from time to time, and the bowl looks so much better for it. Treat the bok choy right to give it a little veggie lift that keeps the bowl from looking and tasting one sided.
Keep the broth bright
I’ve found citrus loses a bit of its magic and pungency when cooked. That’s why I add a splash of the lime juice after I turn the heat off. This helps to keep the broth zingy and flavourful.
How this bowl holds up over time
One of the many reasons I keep coming back to this vibrant noodle soup recipe is how it continues to behave after it’s made. The broth stays creamy without splitting, the noodles don’t turn to mush and the cauliflower(being the trickiest of the bunch), reheats like a dream to stay crispy for leftovers the following day.
I’ve learned to store my noodles and broth together to absorb all that fragrant flavour, and to keep extra cauliflower on the side to reheat later. That’s what turns my noodles from a one-night meal, to a reliable cooking strategy I can count on in a pinch.
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Coconut Red Curry Noodles with Bok Choy and Crispy Cauliflower
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dishes
- Cuisine: Asian
- Diet: Vegan
Description
This coconut red curry bowl is cozy, bold and the perfect thing to make for a show-stopping weeknight dinner or weekend get-together. It’s rich from the creamy coconut milk, fragrant from red curry paste, and balanced by the crisp bok choy and crunchy cauliflower from a contrasted texture. Ready in just 30 minutes and endlessly comforting for a meal you can’t stop slurping!
Ingredients
- 2 bundles vermicelli noodles (or whatever 2 servings is on your package)
- 1 tbsp oil
- 1 clove of garlic, minced
- 2 heads Shanghai baby bok choy, halved
- 1 1/2 cups coconut milk
- 1 tbsp Thai red curry paste
- pinch of salt and pepper
- 1 lime
- 1/4 cup fresh basil (optional)
- 4 crispy cauliflower cutlets (or vegan chicken, cubed tofu etc.)
Instructions
- If using cauliflower cutlets, reheat in a frying pan over low-medium heat, until hot through. I like to let them slowly reheat while I prepare the bok choy and noodles. (If using vegan chicken, cook according to package directions, then set aside.)
- Heat a small to medium frying pan on medium heat and add the oil. Once hot, add the garlic and bok choy, cut side down, and sear 2-3 minutes. Add a splash of water into the pan, then add a lid or sheet pan on top to steam the bok choy for 2 minutes or until vibrant in colour and fork-tender. Set aside.
- Bring a pot of water to a boil, then cook rice noodles according to package directions. Drain noodles, then put the pot back on the heat. Add the coconut milk, red curry paste and a pinch of salt & pepper and whisk to combine. Once the milk starts to simmer, turn heat to low and add the drained noodles, tossing to combine.
- Divide noodles between two serving bowls and pour any extra coconut curry sauce overtop. Add 2 halves of bok choy and 2 cauliflower cutlets to each bowl. Squeeze some fresh lime juice over top, and add fresh basil just before serving. Enjoy!
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