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 made this coconut curry ramen on a rainy weekend when I craved something quick and nourishing with bold flavors. The simple ingredients come together in under 30 minutes making this noodle soup a perfect weeknight comfort dish.
Ingredients
- Vegetable oil: 1 tablespoon for sautéing aromatics
- Small onion: Finely diced
- Garlic: 3 cloves minced
- Fresh ginger: 1 tablespoon grated
- Red curry paste: 2 tablespoons (mild or hot as preferred)
- 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 for heat
Instructions
- Make the Broth:
- Heat vegetable oil in a large pot over medium heat. Add onion and sauté for 2 3 minutes until softened.
- Add Aromatics:
- Add garlic and ginger cook for 1 minute until fragrant.
- Spice It Up:
- Stir in curry paste turmeric and coriander fry for 1 minute to release aromas.
- Simmer:
- Pour in vegetable broth and coconut milk. Stir 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 4 minutes stirring occasionally.
- Wilt Spinach:
- Stir in spinach and cook for 1 minute until wilted.
- Adjust Seasonings:
- Taste and adjust seasoning with salt pepper or more curry paste if desired.
- Serve:
- Ladle ramen into bowls. Top with green onions cilantro lime wedges and a drizzle of sriracha or chili flakes if desired.
Save Whenever I cook this ramen my family gathers in the kitchen eager to choose their own toppings and enjoy steaming bowls of coconut curry noodles together.
Required Tools
Large pot chefs knife cutting board ladle
Allergen Information
Contains wheat (ramen noodles) and soy (possible in some curry pastes or broths). Always read ingredient labels to ensure suitability for your dietary needs.
Nutritional Information
Per serving: 410 calories 18 g fat 54 g carbohydrates 9 g protein
Save This coconut curry ramen is best enjoyed steaming hot with lots of fresh garnishes tailored to your taste.
Recipe Guide
- → Can I make this vegan?
Yes, use vegan-friendly noodles and curry paste to keep it plant-based while maintaining full flavor.
- → How do I adjust the spice level?
Choose mild or hot red curry paste and add sriracha or chili flakes according to your preferred heat.
- → What vegetables work best here?
Carrots, bell peppers, mushrooms, and spinach provide color and texture, but snap peas or bok choy also work well.
- → Can I add protein to this dish?
Tofu, shredded chicken, or shrimp are great additions for extra protein and heartiness.
- → How long does the dish take to prepare?
About 30 minutes total, including 10 minutes prep and 20 minutes cooking time.