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Coconut Curry Noodles

The drop in temperatures and snow blanketing the ground makes comfort food a go-to for dinners in the Miso Vegan kitchen. This coconut curry noodle bowl delivers heat to the palate as well as warmth to the belly.

Coconut Curry Soup

Serves 2


  • 1/2 (8-ounce) box Annie Chun’s Brown Rice Noodles
  • 1 tablespoon sesame oil
  • 1 onion, halved, thinly sliced
  • 1 red bell pepper, seeded, diced
  • 1 (14-ounce) can coconut milk (shake before opening)
  • 2 tablespoons curry paste (red or green)
  • Zest and juice of 1 lime
  • 1 tablespoon brown sugar
  • 2/3 cup frozen peas, thawed
  • 3 tablespoons minced fresh cilantro
  • Annie Chun’s Roasted Sesame Seaweed Snacks (optional)


  1. Prepare noodles according to package directions. Drain and reserve 1/2 cup of the cooking liquid.
  2. Meanwhile, heat oil in a medium soup pot over medium heat. Cook onion and pepper, stirring often, until vegetables are softened.
  3. Add coconut milk and curry (add half of the curry, taste, then add more, if desired), stirring to combine. Simmer for 5 minutes.
  4. Stir in lime zest and juice, brown sugar, and peas. Add noodles, tossing to coat. Add cilantro and toss again.
  5. Divide curry among 2 bowls and top with crumbled seaweed chips, if using. Serve hot.

More Vegan Recipes

Acorn Squash with Crushed Hazelnuts and Died Cherries
Baked Banana Bread
Vegan Eggplant Manicotti

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