This Thai Red Curry Noodle Bowl is filled with veggies, brown rice noodles, and zoodles for a meal that's Vegan + Gluten Free.
Cook Brown Rice Ramen Noodles according to package, drain, and set aside. If making zucchini noodles, spiralize, and set aside.
In a large saucepan over medium heat, add coconut oil and curry paste. Keep stirring to break up the curry paste. Add broth and bring to a low boil. Once curry paste has dissolved, add vegetables and coconut milk. Cover and simmer for about 5 minutes or until vegetables have softened a little but still crunchy.
Taste curry broth and see if any sugar, salt, or lime juice is needed. Add cooked noodles, and zucchini noodles to a bowl for serving and ladle curry on top.