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.
I first tried making this curry coconut ramen on a chilly evening when I wanted something both nourishing and full of flavor. The creamy coconut broth instantly warmed me up and the burst of color from fresh veggies made dinner feel special.
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
- Lime: 1, cut into wedges
- Fresh cilantro: chopped, as desired
- Sriracha or chili flakes: optional, as desired
Instructions
- Sauté aromatics
- Heat the vegetable oil in a large pot over medium heat. Add onion and cook for 2 to 3 minutes until softened.
- Add garlic and ginger
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Toast spices
- Add curry paste, turmeric, and coriander; fry for 1 minute to release aromas.
- Add liquids
- Pour in the 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 just tender.
- Cook noodles
- Add ramen noodles and cook according to package instructions, stirring occasionally.
- Finish with spinach
- Stir in spinach and cook for 1 minute until wilted.
- Adjust seasoning
- Taste and adjust with salt, pepper, or more curry paste if desired.
- Serve
- Ladle into bowls. Top with green onions, cilantro, lime wedges, and a drizzle of sriracha or chili flakes if desired.
Save to Pinterest Sharing this ramen always brightens our weekend family lunches. Watching everyone add their favorite toppings makes the meal interactive and fun.
Required Tools
Large pot, chef's knife, cutting board, and ladle are all you need for this soup.
Allergen Information
Contains wheat and may contain soy. Coconut is technically a tree nut so speak with your doctor if concerned about allergies.
Nutritional Information
Each serving is about 410 calories with 18 g total fat, 54 g carbohydrates, and 9 g protein.
Save to Pinterest Ladle up a bowl, top with fresh herbs, and enjoy. This soup is sure to become a cozy favorite for dinner anytime.
Recipe Questions & Answers
- → Can I make this dish vegan?
Yes, to keep it vegan, use vegan-friendly ramen noodles and curry paste. Checking labels ensures all ingredients meet dietary preferences.
- → What protein options work well with this dish?
To add protein, consider tofu for a plant-based choice or shredded chicken and shrimp for non-vegetarian options. Adjust cooking times accordingly.
- → Which vegetables can I substitute?
Snap peas, corn, and bok choy are great alternatives that pair well with the curry coconut broth and noodles.
- → How spicy is the broth?
Spice level varies based on the curry paste used; mild or hot versions can be chosen according to taste preferences.
- → What garnishes enhance the flavor?
Fresh lime wedges, cilantro, green onions, and optional sriracha or chili flakes add brightness and spice to the bowl.