One-Pot Curry Noodles

20 min
15 min
Make sure to use a large soup pot so the pasta has plenty of room to absorb the broth and expand in the pan. Serve with lime wedges and hot sauce.


uncooked linguini

6 oz

sweet red pepper(s)

1 large, thinly sliced

uncooked carrot(s)

1 large, cut into match-stick thin strips (about 1 c)

uncooked red onion(s)

1 small, thinly sliced

Thai curry paste

1 Tbsp, red variety

ginger root

2 tsp, peeled, grated

fat free vegetable broth

3 cup(s)

light unsweetened coconut milk

1 cup(s)

uncooked savoy cabbage

2 cup(s), shredded, or thinly sliced

lime zest

1 tsp

fresh lime juice

1½ Tbsp

table salt

½ tsp


¼ cup(s), fresh, chopped


  1. Combine pasta, pepper, carrot, onion, curry paste, ginger, broth and coconut milk in a large soup pot; bring to a boil over high heat. Cook, uncovered, stirring and turning pasta frequently with tongs, 8 minutes.
  2. Stir in cabbage; cook, stirring, until pasta is al dente and liquid has reduced to a saucy consistency, about 2 minutes more. Remove pan from heat; stir in lime zest, lime juice and salt. Serve sprinkled with cilantro.
  3. Serving size: 1 1/3 c

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