One-Pot Thai Coconut Curry Noodles with Shrimp and Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant one-pot dish of rice noodles simmered in a rich Thai coconut curry broth with tender shrimp and crisp bok choy for a quick, satisfying meal. This thai-inspired one pot ready in about 25 minutes pairs raw shrimp, peeled and deveined, rice noodles (medium width), (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute to release the aroma.
  3. Step 3: Pour in 1 can (13.5 oz) coconut milk and 3 cups vegetable broth, stirring to combine. Bring the mixture to a simmer.
  4. Step 4: Add 8 oz rice noodles to the pot and cook for 5 minutes, stirring occasionally to prevent sticking.
  5. Step 5: Add 1 lb raw peeled and deveined shrimp and 3 cups chopped bok choy to the pot. Simmer for another 3-4 minutes until shrimp turn pink and bok choy is tender-crisp.
  6. Step 6: Season with 1 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp lime juice. Stir gently to combine.
  7. Step 7: Remove from heat, sprinkle 1/4 cup chopped fresh cilantro on top, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Thai Coconut Curry Noodles with Shrimp and Bok Choy take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Thai Coconut Curry Noodles with Shrimp and Bok Choy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles (medium width) from drying out.

Can I substitute ingredients in One-Pot Thai Coconut Curry Noodles with Shrimp and Bok Choy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Thai Coconut Curry Noodles with Shrimp and Bok Choy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Thai Coconut Curry Noodles with Shrimp and Bok Choy?

Thai one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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