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.
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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)
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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.
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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.
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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.
