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.
The first time I made this curry coconut ramen, I was amazed by how simple ingredients could create such a flavorful, satisfying bowl. It has since become one of my go-to meals whenever I crave something nourishing and comforting.
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
- Start the base:
- Heat vegetable oil in a large pot over medium heat. Add onion and cook for 2–3 minutes until softened.
- Add aromatics:
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Build the flavor:
- Add red curry paste, turmeric, and coriander. Fry for 1 minute to release aromas.
- Simmer the broth:
- Pour in vegetable broth and coconut milk. Stir, then bring to a gentle simmer.
- Add vegetables:
- Put in carrot, bell pepper, and mushrooms. Simmer for 5 minutes until just tender.
- Cook noodles:
- Add ramen noodles and cook according to package instructions (about 3–4 minutes), stirring occasionally.
- Wilt spinach:
- Stir in baby spinach and cook for 1 minute until wilted.
- Finish and taste:
- Adjust seasoning with salt, pepper, or more curry paste as needed.
- Serve:
- Ladle ramen into bowls. Top with green onions, cilantro, lime wedges, and optional sriracha or chili flakes.
Save to Pinterest We love gathering around the table with a steaming pot of ramen & letting everyone add their favorite garnishes. It's a delicious way to enjoy a comforting meal together.
Required Tools
Large pot, chefs knife, cutting board, and ladle help make this recipe easy to pull together.
Allergen Information
Contains wheat and may contain soy. Coconut is technically a tree nut. Always check ingredient labels for dietary suitability.
Nutritional Information
Each serving provides 410 calories, 18 g total fat, 54 g carbohydrates, and 9 g protein.
Save to Pinterest This ramen is perfect for weeknights & keeps well for leftovers. Enjoy every vibrant spoonful!
Common Recipe Questions
- → What type of noodles work best in this dish?
Dried ramen noodles are ideal as they absorb the creamy broth and cook quickly, but you can substitute with other wheat-based noodles if preferred.
- → Can I adjust the spice level?
Absolutely! Use mild red curry paste for a gentle warmth, or hot curry paste and add chili flakes for extra heat tailored to your taste.
- → How do I make the dish vegan?
Ensure the curry paste and noodles are vegan-friendly and avoid any animal-based broth. Tofu is a great protein addition to keep it plant-based.
- → What are good vegetable substitutions?
Feel free to swap in snap peas, bok choy, corn, or other fresh vegetables you prefer, keeping the cooking time consistent for tenderness.
- → How should I store leftovers?
Keep leftovers in an airtight container refrigerated for up to 2 days. Reheat gently on the stove or microwave, adding a splash of broth if needed.