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.
This ramen first appeared on my regular weeknight rotation after I craved some comfort with a spicy twist. The simple steps bring together a deeply satisfying bowl without fuss or hard-to-find ingredients—perfect for when friends drop by and you need something delicious in a hurry.
Ingredients
- Vegetable oil: 1 tablespoon, for sautéing
- Onion: 1 small, finely diced
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Red curry paste: 2 tablespoons (choose mild or hot)
- Ground turmeric: 1 teaspoon
- Ground coriander: 1 teaspoon
- Vegetable broth: 4 cups
- Coconut milk: 1 can (13.5 oz or 400 ml)
- 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
- Lime: 1, cut into wedges
- Fresh cilantro: Chopped, for garnish
- Sriracha or chili flakes: Optional, for serving
Instructions
- Start the broth:
- Heat vegetable oil in a large pot over medium heat. Add onion and sauté for 2 to 3 minutes until softened.
- Aromatics:
- Add garlic and ginger; cook for 1 minute until fragrant.
- Spices:
- Stir in red curry paste, turmeric, and coriander; fry for 1 minute to release aromas.
- Simmer the soup:
- 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 vegetables are just tender.
- Cook noodles:
- Add ramen noodles and cook according to package instructions (usually 3 to 4 minutes), stirring occasionally.
- Finish ramen:
- Stir in spinach and cook for 1 minute until wilted. Taste and adjust seasoning with salt, pepper, or more curry paste as desired.
- Garnish and serve:
- Ladle ramen into bowls. Top with green onions, cilantro, lime wedges, and a drizzle of sriracha or chili flakes if desired.
Save to Pinterest My kids love helping garnish their bowls with extra lime and cilantro. The interactive aspect makes dinner fun and brings everyone together around the table.
Variations
Try adding tofu, shredded chicken, or shrimp for extra protein. Use whatever vegetables you have in the fridge, like snap peas or corn, for a new twist each time.
Serving Suggestions
Serve the ramen hot with extra lime wedges, fresh cilantro, and sriracha for those who like it spicy. Pair it with a simple cucumber salad or steamed edamame for a fuller meal.
Budget & Nutrition
This meal serves four at a modest cost, making it ideal for families or meal prep. Per serving: 410 calories, 18 g total fat, 54 g carbohydrates, 9 g protein.
Save to Pinterest Give this curry coconut ramen a try for a comforting weeknight dinner, and let everyone customize their bowl. Enjoy the flavors and warmth in every slurp.
Common Recipe Questions
- → Can I make this dish vegan?
Yes, ensure your noodles and curry paste are vegan-friendly, and omit any animal-based additions for a fully vegan option.
- → What vegetables work best in this dish?
Carrots, bell peppers, mushrooms, and spinach provide great texture and flavor, though you can substitute with snap peas, bok choy, or corn.
- → How do I adjust the spice level?
Use mild or hot red curry paste depending on your preference and add chili flakes or sriracha for extra heat.
- → Can I add protein to this meal?
Yes, adding tofu, shredded chicken, or shrimp boosts protein content and complements the flavors well.
- → What is the best way to garnish this dish?
Top with sliced green onions, fresh cilantro, lime wedges, and a drizzle of sriracha or chili flakes for brightness and heat.