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 discovered coconut curry ramen when hunting for a weeknight dinner that would satisfy everyone at home. Its fragrant broth and colorful veggies made it an instant favorite.
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: 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
Instructions
- Prepare the broth:
- Heat vegetable oil in a large pot over medium heat. Add onion and cook for 2 to 3 minutes until softened.
- Add aromatics:
- Add garlic and ginger, stirring for 1 minute until fragrant.
- Spice it up:
- Stir in the red curry paste, turmeric, and coriander. Cook for 1 minute to develop flavors.
- Simmer soup base:
- Pour in vegetable broth and coconut milk. Bring to a gentle simmer, mixing well.
- Add vegetables:
- Add carrot, bell pepper, and mushrooms. Simmer for 5 minutes until just tender.
- Cook noodles:
- Add ramen noodles, cooking per package instructions, stirring occasionally.
- Add spinach:
- Stir in spinach, cooking for 1 minute until wilted.
- Season and finish:
- Taste and season with salt, pepper, or extra curry paste if desired.
- Serve:
- Ladle ramen into bowls, top with green onions, cilantro, lime wedges, and sriracha or chili flakes if you like.
Save to Pinterest This coconut ramen quickly became a go-to for family dinners—even the picky eaters ask for seconds every time.
Required Tools
For preparation you will need a large pot a chefs knife a cutting board and a ladle.
Allergen Information
This dish contains wheat from the noodles and may contain soy if your curry paste or broth includes it. Always check labels if you have any allergies or dietary concerns. Coconut may cause reactions for some people.
Nutritional Information
Each serving provides about 410 calories 18 g fat 54 g carbohydrates and 9 g protein.
Save to Pinterest Serve hot and enjoy with fresh lime wedges. Leftovers keep well for lunch the next day.
Recipe FAQs
- → Can I use different noodles instead of ramen?
Yes, rice noodles or udon can substitute ramen for varying textures and flavors while maintaining soup integrity.
- → How do I adjust the spiciness of the soup?
Modify the amount or type of curry paste used, or add optional chili flakes or sriracha to suit your preferred heat level.
- → What vegetables work best in this dish?
Carrots, bell peppers, spinach, and mushrooms add color and nutrition, but snap peas, bok choy, or corn are great alternatives.
- → Is this dish suitable for vegans?
Yes, using vegan-friendly noodles and curry paste ensures the dish remains plant-based and flavorful.
- → Can I add protein to this soup?
Adding tofu, shredded chicken, or shrimp can enhance protein content and add variety to the meal.