Save to Pinterest A luscious, budget-friendly ramen featuring a silky coconut curry broth, tender noodles, and vibrant vegetables—a cozy meal for chilly days.
This recipe quickly became a family favorite because of its rich flavors and simple prep time.
Ingredients
- Vegetable oil: 1 tablespoon
- Onion: 1 medium, thinly sliced
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Red or yellow curry paste: 2 tablespoons (check for vegan if needed)
- Ground turmeric: 1 teaspoon
- Ground coriander: 1 teaspoon
- Full-fat coconut milk: 1 (13.5 oz/400 ml) can
- Low-sodium vegetable broth: 4 cups (1 liter)
- Soy sauce or tamari: 1 tablespoon (for gluten-free)
- Sugar or maple syrup: 1 teaspoon
- Lime juice: juice of 1 lime
- Ramen noodles: 8 oz (225 g), fresh or instant (discard seasoning packet)
- Shredded carrots: 1 cup
- Baby spinach or bok choy: 1 cup
- Sliced mushrooms: 1 cup
- Frozen peas: 1/2 cup
- Fresh cilantro: chopped, for garnish
- Sliced red chili or green onions: for garnish, optional
- Lime wedges: for serving
Instructions
- Step 1:
- Heat the vegetable oil in a large pot over medium heat. Add onions and sauté until translucent, about 3 minutes.
- Step 2:
- Stir in garlic and ginger cook for 1 minute until fragrant.
- Step 3:
- Add curry paste, turmeric, and coriander stir for another minute.
- Step 4:
- Pour in coconut milk and vegetable broth. Whisk until combined.
- Step 5:
- Add soy sauce and sugar. Bring to a gentle simmer and cook for 10 minutes.
- Step 6:
- Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
- Step 7:
- Add mushrooms, carrots, and peas to the broth simmer for 3 5 minutes until just tender.
- Step 8:
- Stir in spinach or bok choy and cook until wilted, about 1 minute. Remove from heat and stir in lime juice.
- Step 9:
- Divide cooked noodles among bowls. Ladle the hot coconut curry broth and vegetables over noodles.
- Step 10:
- Garnish with cilantro, green onions, chili, and lime wedges as desired. Serve immediately.
Save to Pinterest Sharing this ramen brings warmth and smiles to our family table every time.
Notes
Swap in any seasonal vegetables or add tofu for extra protein. For a vegan version, ensure the curry paste contains no shrimp or fish products. For extra heat, add chili oil or sriracha to taste. Pairs well with a crisp Riesling or chilled lager.
Required Tools
Large pot, cutting board and knife, measuring cups and spoons, ladle, strainer.
Allergen Information
Always check labels for hidden allergens.
Save to Pinterest This creamy coconut curry ramen is the perfect comforting bowl for any chilly evening.
Recipe FAQs
- → What type of curry paste works best here?
Red or yellow curry paste complements the coconut broth well, lending warmth and depth while keeping the dish vibrant.
- → Can I use gluten-free noodles?
Absolutely; substituting gluten-free noodles and tamari for soy sauce ensures an allergy-friendly alternative.
- → How can I make this dish spicier?
Add sliced chilies, chili oil, or sriracha to taste when serving for a personalized heat level.
- → What vegetables are recommended?
Mushrooms, carrots, peas, and spinach or bok choy create a colorful, balanced bowl rich in texture and flavor.
- → Is tofu a good addition?
Yes, tofu adds protein and complements the creamy broth, making the meal more filling and nutritious.