Save A vibrant budget-friendly noodle soup featuring creamy coconut milk, warming curry spices, and fresh vegetables for a comforting and satisfying meal.
I first made this curry coconut ramen on a chilly evening and was amazed at how quickly it came together and how comforting each bowl was. The combination of spice from the curry and creaminess from the coconut milk makes it a favorite every time noodles are on the menu.
Ingredients
- Vegetable oil: 1 tablespoon, for sautéing
- 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: thinly sliced
- Baby spinach: 2 cups
- Mushrooms: 1 cup, sliced
- Green onions: 2, thinly sliced
- Lime: cut into wedges
- Fresh cilantro: chopped
- Sriracha or chili flakes: optional, for serving
Instructions
- Make coconut curry broth:
- Heat vegetable oil in a large pot over medium heat. Add onion and sauté for 2 3 minutes until softened. Add garlic and ginger, cook for 1 minute until fragrant. Stir in red curry paste, turmeric, and coriander; fry for 1 minute to release aromas.
- Simmer the soup base:
- Pour in vegetable broth and coconut milk. Stir well and bring to a gentle simmer.
- Add vegetables:
- Add carrot, bell pepper, and mushrooms. Simmer for 5 minutes until vegetables are just tender.
- Cook noodles:
- Add ramen noodles and cook according to package instructions, stirring occasionally.
- Finish and serve:
- Stir in spinach and cook for 1 minute until wilted. Taste and adjust seasoning. Ladle ramen into bowls and top with green onions, cilantro, lime wedges, and sriracha or chili flakes, if desired.
Save Sharing this curry coconut ramen recipe with my family always sparks joy around the table. It is a fun dish that everyone loves customizing with extra toppings or heat.
Required Tools
Prepare this recipe easily with a large pot, chefs knife, cutting board, and a ladle for serving. Simple equipment helps streamline the prep and cooking.
Nutritional Information
Each serving contains about 410 calories, 18 g total fat, 54 g carbohydrates, and 9 g protein, making this a hearty yet balanced main dish.
Notes & Substitutions
For a vegan version, ensure your noodles and curry paste are vegan-friendly. Add tofu, chicken, or shrimp for extra protein. Other veggies like snap peas, corn, or bok choy work well too.
Save Enjoy every spoonful of this comforting ramen. Make it spicy or mild and let everyone add their favorite toppings!
Recipe Help
- → Can I make this dish vegan?
Yes, by choosing vegan-friendly noodles and curry paste, this dish can be prepared entirely plant-based without sacrificing flavor.
- → What are good protein additions for this meal?
To boost protein, try adding tofu, shredded chicken, or shrimp based on your preference and dietary needs.
- → How spicy is the curry in this dish?
The spice level depends on the red curry paste used, which can be mild or hot according to taste.
- → Can I substitute vegetables in this dish?
Absolutely. Snap peas, corn, or bok choy can be great alternatives or additions to the carrot, bell pepper, and mushrooms.
- → What noodles work best for this meal?
Dried ramen noodles are recommended for their texture, but other Asian-style noodles can also complement the flavors well.