Keeping things healthy, warm and cozy, with these 30-minute Thai Coconut Noodles with Turmeric Cauliflower. Made with flavourful Thai curry paste, creamy coconut milk, fresh herbs, and lime juice. Toss in roasted gingery turmeric cauliflower and plenty of delicious noodles and it’s hard to beat. It’s the perfect any night-of-the-week dinner that’s made in just half an hour, hearty, and pretty healthy too.
As you would guess with a 30-minute cooking time, these Thai noodles come together pretty easily.
I like to start with the cauliflower. I toss it with ground turmeric, ginger, soy sauce and some olive oil. This is key to creating super tasty cauliflower that’s savoury, sweet and spicy. It’s easiest to throw in the air fryer but you can also roast it in the oven if you don’t have one.
Then I like to start on the soup buy frying off garlic and Thai red curry paste. The trick is to cook everything together for a minute or two before adding in the liquids. This will activate the flavours in the curry paste and give a richer-tasting sauce. Now add in all the liquids and simmer everything together for a few minutes before adding in the pak choy at the last minute so it stays a little crunchy.
While that’s happening, boil some noodles. Any noodle works, rice noodles, egg noodles, and even regular pasta, but I love opting for fresh noodles. I like to use the Evergreen Foods egg noodles you can buy from Woolies. By the time the noodles are ready, the curry should be ready as well.
This one is simple, healthy and of course delicious.
More vegetarian dinner ideas you’ll love:
- Roasted cauliflower flatbread
- Roasted vegetable and chickpea quinoa salad
- Hidden veg creamy alfredo pasta
- Sheet-pan chipotle black bean nachos
- Creamy harissa beans on toast
- Avocado pesto pasta salad
Lastly, if you like these Thai Coconut Noodles with Turmeric Cauliflower be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
THAI COCONUT NOODLES WITH TURMERIC CAULIFLOWER
Course: MainDifficulty: Easy4
servings10
minutes20
minutes30
minutesA creamy, healthy, vegetarian noodle soup, the perfect dinner for any night of the week.
Ingredients
1 head of cauliflower, cut into florets
1 tbsp olive oil
1/4 cup soy sauce
1 tsp ginger powder
2 tsp turmeric
1 tbsp Thai red chilli paste
1 tsp minced garlic
400ml coconut milk
1/2 cup water or vegetable stock
additional splash of soy sauce
1 pak choy
fresh noodles
fresh lime, coriander and green onion for garnish
Directions
- In a large bowl toss the cauliflower florets with olive oil, soy sauce, ginger powder and turmeric. Spread evenly on an oven tray and roast for 20-25 minutes at 200°C. Or chuck in the air fryer for 20 minutes.
- While that’s cooking, fry off the chilli paste and garlic for about a minute in a pot. Add the coconut milk, veg stock and soy sauce and bring to the boil. Simmer over medium heat until the sauce thickens slightly, 5-7 minutes. In the last minute of cooking add the pak choy to the pot.
- Meanwhile, cook noodles according to package directions.
- Divide the noodles between bowls and ladle the sauce over. Add the cauliflower and top each bowl as desired with herbs, green onions, and lime juice.
