Save A vibrant, budget-friendly noodle soup featuring creamy coconut milk, warming curry spices, and fresh vegetables for a comforting and satisfying meal.
The first time I made this curry coconut ramen, the aroma of simmering spices and coconut reminded me of a cozy dinner with friends. Each bowl felt like an instant comfort on a chilly evening.
Ingredients
- Vegetable oil: 1 tablespoon
- Onion: 1 small, finely diced
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Red curry paste: 2 tablespoons (use mild or hot as desired)
- Ground turmeric: 1 teaspoon
- Ground coriander: 1 teaspoon
- Vegetable broth: 4 cups
- Coconut milk: 1 can (13.5 oz/400 ml)
- Dried ramen noodles: 10 oz (280 g)
- Carrot: 1 medium, julienned
- Red bell pepper: 1, thinly sliced
- Baby spinach: 2 cups
- Mushrooms: 1 cup, sliced
- Green onions: 2, thinly sliced (for garnish)
- Lime: 1, cut into wedges (for garnish)
- Fresh cilantro: Chopped (for garnish)
- Sriracha or chili flakes: Optional (for garnish)
Instructions
- Sauté Aromatics:
- Heat the vegetable oil in a large pot over medium heat. Add onion and cook for 2–3 minutes until softened.
- Add Garlic and Ginger:
- Add garlic and ginger, cook for 1 minute until fragrant.
- Fry Spices:
- Stir in red curry paste, turmeric, and coriander, fry for 1 minute to release aromas.
- Add Liquids:
- Pour in vegetable broth and coconut milk. Stir and bring to a gentle simmer.
- Simmer Vegetables:
- Add carrot, bell pepper, and mushrooms. Simmer for 5 minutes until tender.
- Cook Noodles:
- Add ramen noodles, cook according to package instructions (usually 3–4 minutes), stirring occasionally.
- Add Spinach:
- Stir in spinach, cook for 1 minute until wilted.
- Adjust and Serve:
- Taste and adjust seasoning with salt, pepper, or more curry paste if desired. Ladle ramen into bowls and top with green onions, cilantro, lime wedges, and a drizzle of sriracha or chili flakes if desired.
Save When my family gathers for dinner, this ramen is always a favorite. Its rich, creamy broth and zesty garnishes spark joy around the table.
Required Tools
Large pot, chefs knife, cutting board, ladle
Nutritional Information
Calories: 410, Total Fat: 18 g, Carbohydrates: 54 g, Protein: 9 g (per serving)
Diet & Variations
For a vegan version, confirm your noodle and curry paste choices. Add tofu or substitute other vegetables like snap peas or bok choy.
Save This ramen is best enjoyed freshly made, but leftovers taste great for lunch the next day too.
Recipe FAQs
- → What types of noodles work best?
Dried ramen noodles are ideal for their texture and quick cooking time, but other wheat-based noodles can be substituted.
- → Can I adjust the spice level?
Yes, use mild or hot red curry paste to suit your preference, and add optional chili flakes for extra heat.
- → How do I make it vegan?
Use vegan-friendly curry paste and noodles, and omit any animal-based garnishes or additions.
- → What vegetables can I add or substitute?
Carrots, bell peppers, spinach, and mushrooms are great; try snap peas, bok choy, or corn for variety.
- → How should I store leftovers?
Keep in an airtight container in the fridge for up to 2 days; reheat gently to preserve texture and flavor.
- → Can I add protein to this dish?
Yes, tofu, shredded chicken, or shrimp can be added for extra protein, adjusting cooking times as needed.