Coconut Chili Noodle Bowl

Sometimes the best recipes come from, as my sister would say, throwing sh*t in a pot. This is one such recipe. Inspired by Thai Chili Soup and what ever I had in my fridge. This dish has a light flavor with the perfect amount of spice. I hope you enjoy.

The nutrition label is a sum of the base ingredients. There are instructions below for how to substitute the shellfish, add ingredients, or remove entirely for a vegetarian dish.

Servings: 8

Prep Time: 20 minutes

Cook Time: 15 minutes

Base Ingredients

  • 3 carrots

  • 1 zucchini

  • 1 red pepper

  • 6 green onions

  • Thai chilies (1 mild, 2 medium, 3 hot, 4+ fire breathing dragon)

  • 1 TBSP Ginger (freshly grated)

  • 1 chicken or vegetable bullion cube

  • 1 1/2 cups water

  • ***or 1 1/2 cups of chicken or vegetable broth instead of bullion cube and water

  • 1/2 can (200ml) coconut milk


  • 125g rice noodles

  • 500g peeled shrimp

I used flat rice noodles for this noodle bowl which added 56.3 calories, 0.2g of fat, 12.5g of carbohydrates, and 1.3g of protein to each serving. Shirataki noodles could be used for anyone trying to reduce calories or carbohydrates. Soba noodles could be used for anyone trying to increase calories and carbohydrates.

I used shrimp in this dish adding 74 calories, 1g of fat, 1g of carbohydrates, and 13.9g of protein to each serving.

To calculate adding ingredients to this base dish find the sums of the calories and macros of what you're adding then divide those sums by 8 (number of servings for this dish) and add those values to the values on the nutrition label.

If you are new to counting calories or macros and you are not sure how to calculate values, check out this article What Is A Calorie? or if you are really struggling, shoot us a message and we are happy to help.


Bring the water and bullion cube/broth to a simmer on medium heat with the finely chopped Thai chilies and fresh ginger in a large wok.

Thinly slice (or slice with a mandolin slicer) the carrots, zucchini, and red pepper. Chop green onions and add all vegetables to the wok. Let simmer on medium heat until vegetables soften.

Add coconut milk and shrimp to the wok.

In a separate pot, bring rice noodles to a boil or prepare what ever noodles you have chosen for this dish. Drain water and add noodles to the wok. Let all ingredients simmer on low heat while covered for 5 minutes.

Serve and enjoy. Leave us a comment and let us know how your Coconut Chili Noodle Bowl turned out.

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