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 cooked this curry coconut ramen on a chilly weeknight and the soothing broth with fresh vegetables became an instant favorite. It's quick to prepare and always disappears fast at our table.
Ingredients
- Vegetable oil: 1 tablespoon
- Onion: 1 small, finely diced
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Red curry paste: 2 tablespoons (mild or hot)
- 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
- Lime: 1, cut into wedges
- Fresh cilantro: Chopped
- Sriracha or chili flakes: Optional
Instructions
- Make the Broth:
- Heat vegetable oil in a large pot over medium heat and add diced onion. Sauté for 2 to 3 minutes until softened.
- Aromatics:
- Add garlic and ginger, cook for 1 minute until fragrant.
- Spices:
- Stir in red curry paste, ground turmeric, and ground coriander. Fry for 1 minute to release aromas.
- Simmer:
- Pour in vegetable broth and coconut milk. Stir and bring to a gentle simmer.
- Add Vegetables:
- Add julienned carrot, sliced bell pepper, and mushrooms. Simmer for 5 minutes until just tender.
- Noodles:
- Add dried ramen noodles and cook (usually 3 to 4 minutes), stirring occasionally.
- Finish:
- Stir in spinach and cook for 1 minute until wilted.
- Season:
- Taste and adjust seasoning with salt, pepper, or more curry paste if desired.
- Serve:
- Ladle ramen into bowls and top with green onions, cilantro, lime wedges, and sriracha or chili flakes if desired.
Save My family loves assembling their own bowls, customizing with more lime juice or extra chili flakes for a bit of fun at dinner time.
Required Tools
Large pot, chefs knife, cutting board, and ladle are all you need for this comforting soup.
Allergen Information
Contains wheat from ramen noodles and possible soy in curry paste or broth. Double-check for coconut if you have tree nut sensitivities.
Nutritional Information
Each serving is about 410 calories, 18 g total fat, 54 g carbohydrates, and 9 g protein.
Save Enjoy this simple coconut ramen on busy nights or whenever you crave something warm and nourishing.
Recipe FAQ Section
- → What type of curry paste is best for this dish?
Red curry paste suits this recipe well, offering a balance of heat and flavor. Choose mild or hot based on personal preference.
- → Can other noodles be used instead of ramen?
Yes, substitute with rice noodles or udon for a different texture, keeping cooking times in mind.
- → How can I make this dish vegan-friendly?
Use vegan-certified curry paste and ensure noodles contain no animal products. Vegetable broth is already suitable.
- → What vegetables complement the curry and coconut flavors?
Carrots, bell peppers, mushrooms, and baby spinach add color, texture, and freshness that pair well with the creamy broth.
- → Can I add protein to this dish?
Yes, tofu, shredded chicken, or shrimp can be added according to preference to increase protein content.