Save to Pinterest A vibrant, budget-friendly noodle soup featuring creamy coconut milk, warming curry spices, and fresh vegetables for a comforting and satisfying meal.
After experimenting with coconut curry flavors during cool evenings, I found this ramen recipe makes the perfect quick dinner that always gets rave reviews from friends and family.
Ingredients
- Vegetable oil: For sautéing aromatics
- Small onion (finely diced): Adds mellow sweetness
- Garlic (minced): Builds savory base
- Fresh ginger (grated): Adds warmth
- Red curry paste: Use mild or hot to adjust spice
- Ground turmeric: Brings color and gentle flavor
- Ground coriander: Enhances depth
- Vegetable broth: Creates a flavorful base
- Coconut milk: Gives rich creaminess
- Dried ramen noodles: Hearty, chewy noodles
- Carrot (julienned): Provides crunch and color
- Red bell pepper (thinly sliced): Sweetness and vibrancy
- Baby spinach: Adds greens and nutrition
- Mushrooms (sliced): Earthy taste
- Green onions (thinly sliced): For brightness
- Lime (cut into wedges): For tangy finish
- Fresh cilantro (chopped): Herbaceous garnish
- Sriracha or chili flakes (optional): For heat
Instructions
- Start the broth:
- Heat vegetable oil in a large pot over medium heat, add onion, and sauté for 2 to 3 minutes until softened.
- Build the aromatics:
- Add garlic and ginger, cook for 1 minute until fragrant.
- Add spices:
- Stir in red curry paste, turmeric, and coriander, fry for 1 minute to release aromas.
- Combine broth and coconut milk:
- Pour in vegetable broth and coconut milk, stir and bring to a gentle simmer.
- Add vegetables:
- Add carrot, red bell pepper, and mushrooms, simmer for 5 minutes until tender.
- Cook noodles:
- Add ramen noodles and cook according to package instructions, usually 3 to 4 minutes, stirring occasionally.
- Add spinach:
- Stir in spinach and cook for 1 minute until wilted.
- Taste and season:
- Adjust seasoning with salt, pepper, or more curry paste if desired.
- Serve:
- Ladle ramen into bowls, top with green onions, cilantro, lime wedges, and if desired, a drizzle of sriracha or chili flakes.
Save to Pinterest Sharing this coconut curry ramen with my family always sparks happy conversations and comfort during busy weeknights.
Required Tools
Large pot, chefs knife, cutting board, ladle
Allergen Information
Contains wheat in ramen noodles and soy may be present in some curry pastes or broths. Coconut is technically a tree nut, always check ingredient labels for dietary suitability.
Nutritional Information
Per serving: Calories 410, Total Fat 18 g, Carbohydrates 54 g, Protein 9 g
Save to Pinterest This ramen brings tropical comfort in every bite and tastes even better the next day.
Questions & Answers
- → What type of curry paste works best?
Red curry paste works well, with mild or hot varieties depending on your spice preference. Adjust the amount to taste.
- → Can I use other noodles instead of ramen?
Yes, substitute ramen with udon or rice noodles for different textures and flavors.
- → How do I make it vegan-friendly?
Use vegan-certified curry paste and ensure the noodles contain no eggs or animal products.
- → What vegetables can I add or substitute?
Carrots, bell peppers, mushrooms, spinach are great; snap peas, corn, or bok choy also work well.
- → How do I adjust the broth thickness?
Add more vegetable broth to thin or simmer longer uncovered to thicken the broth to your liking.
- → Can I add protein to this dish?
Yes, tofu, shredded chicken, or shrimp can be added according to dietary preferences and budget.