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

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 25 minutes, pairs raw shrimp, peeled and deveined, rice noodles (medium width), 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

1 lb raw shrimp, peeled and deveined
8 oz rice noodles (medium width)
1 can (13.5 oz) coconut milk
2 tbsp red curry paste
3 cups vegetable broth
3 cups bok choy, chopped into 2-inch pieces
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
1/4 cup fresh cilantro, chopped
1 tbsp vegetable oil
2 garlic cloves, minced

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Instructions

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.
Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute to release the aroma.
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.
Step 4: Add 8 oz rice noodles to the pot and cook for 5 minutes, stirring occasionally to prevent sticking.
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.
Step 6: Season with 1 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp lime juice. Stir gently to combine.
Step 7: Remove from heat, sprinkle 1/4 cup chopped fresh cilantro on top, and serve immediately.