Pin It A vibrant budget-friendly noodle soup featuring creamy coconut milk warming curry spices and fresh vegetables for a comforting and satisfying meal.
The first time I made this curry coconut ramen it quickly became a weeknight staple because it comes together quickly and always feels special with its creamy broth and colorful vegetables.
Ingredients
- Vegetable oil: For sautéing aromatics
- Onion: Finely diced for sweetness
- Garlic: Minced for bold flavor
- Fresh ginger: Grated for zing
- Red curry paste: Use mild or hot as desired
- Ground turmeric: Adds earthy color
- Ground coriander: Enhances curry depth
- Vegetable broth: The base of the soup
- Coconut milk: For a creamy rich broth
- Dried ramen noodles: Quick-cooking
- Carrot: Julienne for sweetness
- Red bell pepper: Thinly sliced for color
- Baby spinach: Stirred in at the end
- Mushrooms: Sliced for substance
- Green onions: For topping
- Lime: Wedges for squeezing
- Fresh cilantro: Chopped for herbaceousness
- Sriracha or chili flakes: Optional for heat
Instructions
- Sauté aromatics:
- Heat oil in 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.
- Add spices and paste:
- Stir in red curry paste turmeric and coriander. Fry for 1 minute to release aromas.
- Combine liquids:
- 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 tender.
- Cook noodles:
- Add ramen noodles. Cook according to package instructions about 3 to 4 minutes stirring occasionally.
- Add spinach:
- Stir in spinach and cook for 1 minute until wilted.
- Finish and season:
- Taste and adjust seasoning with salt pepper or extra curry paste as desired.
- Serve:
- Ladle chili coconut ramen into bowls. Top with green onions cilantro lime wedges and if desired a bit of sriracha or chili flakes.
Pin It My family loves gathering around a big pot of coconut curry ramen especially on chilly nights when something nourishing and vibrant brings everyone to the table.
Required Tools
Large pot chefs knife cutting board and ladle are all you need to whip this up.
Allergen Information
This dish contains wheat coconut and potentially soy. Always check labels if you have dietary restrictions.
Nutritional Information
Each serving provides 410 calories 18 g total fat 54 g carbohydrates and 9 g protein.
Pin It For a comforting bowl every time taste and adjust the seasoning to suit your preferences. Serve hot with plenty of fresh herbs for extra flavor.
Recipe FAQs
- → Can I make this dish vegan?
Yes, by ensuring the noodles and curry paste are free from animal products, this dish is easily adapted to a vegan diet.
- → What vegetables can I substitute?
Feel free to replace the included vegetables with snap peas, corn, bok choy, or other seasonal produce for variety.
- → How do I adjust the spice level?
Use mild or hot red curry paste depending on your heat preference, and add sriracha or chili flakes to taste.
- → Can I add protein to this dish?
Yes, tofu, shredded chicken, or shrimp can be added to increase protein content.
- → What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to preserve texture.