Save A comforting, budget-friendly noodle soup featuring a rich coconut curry broth, ramen noodles, and vibrant vegetables. Perfect for a quick, satisfying meal that feels indulgent yet affordable.
This creamy coconut curry ramen quickly became a favorite in my household for its comforting taste and ease of preparation.
Ingredients
- Broth: 2 tablespoons vegetable oil, 3 cloves garlic, minced, 1 tablespoon fresh ginger, grated, 2 tablespoons red curry paste, 1 (13.5 oz / 400 ml) can coconut milk, 3 cups vegetable broth, 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 teaspoon lime juice
- Noodles: 4 packs instant ramen noodles (discard seasoning packets)
- Vegetables: 1 cup carrots, julienned, 1 cup bell pepper, thinly sliced, 1 cup baby spinach, 1/2 cup frozen peas (optional), 2 green onions, sliced
- Garnish: Fresh cilantro leaves, Lime wedges, Sriracha or chili flakes (optional)
Instructions
- Step 1:
- Heat the vegetable oil in a large pot over medium heat. Add garlic and ginger sauté for 1 minute until fragrant.
- Step 2:
- Stir in red curry paste and cook for another 1 minute.
- Step 3:
- Pour in the coconut milk and vegetable broth. Whisk until smooth.
- Step 4:
- Add soy sauce, brown sugar, and lime juice. Bring to a gentle simmer.
- Step 5:
- Add carrots and bell pepper. Simmer for 5 minutes until slightly softened.
- Step 6:
- Add ramen noodles and cook according to package instructions (usually 3-4 minutes).
- Step 7:
- Stir in spinach and peas cook until just wilted, about 1 minute.
- Step 8:
- Taste and adjust seasoning if needed.
- Step 9:
- Ladle into bowls. Top with green onions, cilantro, lime wedges, and optional sriracha or chili flakes.
Save Sharing this bowl of ramen has created many cozy family moments, especially on chilly evenings.
Required Tools
Large pot, Cooking spoon, Knife and cutting board, Measuring cups and spoons, Ladle
Allergen Information
Contains soy (soy sauce possibly curry paste). Ramen noodles may contain wheat (gluten). Double-check curry paste for fish or shrimp if strict vegetarian or allergic.
Nutritional Information
Calories: 410, Total Fat: 17 g, Carbohydrates: 57 g, Protein: 9 g per serving.
Save This recipe is a perfect balance of comfort and flavor that's easy to customize to your preferences.
Recipe FAQs
- → What type of noodles are best for this dish?
Instant ramen noodles work best for quick cooking and absorbing the flavorful broth, but fresh egg noodles or other thin wheat noodles can also be used.
- → Can I adjust the spice level of the curry broth?
Yes, reduce or omit the red curry paste and adjust optional chili flakes or sriracha to control the heat according to your taste.
- → What vegetables can I substitute if unavailable?
Feel free to swap in mushrooms, bok choy, corn, or snap peas depending on what's in season or your preference.
- → Is this dish suitable for a vegan diet?
Ensure the curry paste contains no shrimp or fish products and use vegetable broth to keep the dish fully vegan.
- → How can I add protein to this meal?
Try adding cubed tofu, tempeh, or shredded chicken for extra protein while maintaining the dish's flavor balance.
- → What is the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed to loosen the broth.