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 tried this curry coconut ramen on a chilly evening, and the rich, creamy broth instantly became a favorite comfort food. It is especially perfect for quick weeknight dinners when you crave something hearty but healthy.
Ingredients
- Vegetable oil: 1 tablespoon for sautéing aromatics
- Onion: 1 small, finely diced
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Red curry paste: 2 tablespoons (mild or hot as desired)
- Ground turmeric: 1 teaspoon for color and flavor
- Ground coriander: 1 teaspoon for warm spice notes
- Vegetable broth: 4 cups to build the soup base
- Coconut milk: 1 can (13.5 oz/400 ml) for rich creaminess
- 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 for garnish
- Lime: 1, cut into wedges
- Fresh cilantro: Chopped, for garnish
- Sriracha or chili flakes: Optional, for heat
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 & Ginger:
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add Spices & Paste:
- Mix in the red curry paste, turmeric, and coriander; fry for 1 minute to release aromas.
- Create Broth:
- 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 just tender.
- Cook Noodles:
- Stir in ramen noodles and cook according to package instructions (usually 3 to 4 minutes), stirring occasionally.
- Add Spinach:
- Stir in spinach and cook for 1 minute until wilted.
- Season & Serve:
- Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with green onions, cilantro, lime wedges, and sriracha or chili flakes if desired.
Save We love sharing this noodle soup with the whole family, and it is the perfect meal for cozy evenings together. The vibrant colors and flavors always make dinner feel special.
Required Tools
Large pot, chefs knife, cutting board, and ladle make preparation quick and easy.
Allergen Information
This recipe contains wheat from ramen noodles and may contain soy depending on curry paste or broth choices. Always review package labels for your dietary preferences.
Nutritional Information
Per serving: 410 calories, 18 g total fat, 54 g carbohydrates, 9 g protein.
Save Enjoy this ramen as an easy weeknight dinner! Customize your bowl with plenty of garnishes for added texture and flavor.
Recipe FAQs
- → What kind of curry paste should I use?
Use red curry paste for an authentic flavor; mild or hot varieties work depending on your spice preference.
- → Can I substitute the noodles?
Yes, other thin wheat noodles or rice noodles can be used, adjusting cooking time accordingly.
- → How can I make this dish vegan?
Use vegan-friendly curry paste and noodles, and skip any animal-based garnishes or additions.
- → What vegetables work well in this dish?
Carrots, bell peppers, mushrooms, and spinach are perfect, but snap peas, corn, or bok choy are great alternatives.
- → How do I add protein to this dish?
Incorporate tofu, shredded chicken, or shrimp for added protein while adjusting seasoning as needed.