Pin A vibrant, budget-friendly noodle soup featuring creamy coconut milk, warming curry spices, and fresh vegetables for a comforting and satisfying meal.
When I first made this ramen on a rainy Sunday, the aroma filled the kitchen and instantly lifted our moods. The coconut-curry broth quickly became a favorite for cozy nights in.
Ingredients
- Broth: 1 tablespoon vegetable oil, 1 small onion (finely diced), 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 tablespoons red curry paste (mild or hot as desired), 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 4 cups vegetable broth, 1 can (13.5 oz, 400 ml) coconut milk
- Noodles (Vegetables): 10 oz (280 g) dried ramen noodles, 1 medium carrot (julienned), 1 red bell pepper (thinly sliced), 2 cups baby spinach, 1 cup mushrooms (sliced)
- Garnishes: 2 green onions (thinly sliced), 1 lime (cut into wedges), Fresh cilantro (chopped), Sriracha or chili flakes (optional)
Instructions
- Sauté aromatics:
- Heat vegetable oil in a large pot over medium heat. Add onion and cook for 2 to 3 minutes until softened.
- Add garlic (ginger):
- Add garlic and ginger. Stir and cook for 1 minute until fragrant.
- Spice it up:
- Stir in red curry paste, turmeric, and coriander. Fry for 1 minute to release aromas.
- Create broth:
- Pour in vegetable broth and coconut milk. Stir and bring to a gentle simmer.
- Simmer vegetables:
- Add carrot, bell pepper, and mushrooms. Simmer 5 minutes until just tender.
- Cook noodles:
- Add ramen noodles and cook according to instructions (usually 3 to 4 minutes), stirring occasionally.
- Add spinach:
- Stir in spinach and cook 1 minute until wilted.
- Adjust seasoning:
- Taste and adjust with salt, pepper, or more curry paste as desired.
- Serve:
- Ladle ramen into bowls. Top with green onions, cilantro, lime wedges, and sriracha or chili flakes if desired.
Pin This ramen gets passed around our dinner table with plenty of lime wedges and laughter, making weeknights feel a little more festive.
Required Tools
Large pot, Chefs knife, Cutting board, Ladle
Allergen Information
Contains wheat (ramen noodles), soy (found in some curry pastes or broths), coconut. Always confirm labels for allergies.
Nutritional Information
Per serving: 410 calories, 18 g total fat, 54 g carbohydrates, 9 g protein.
Pin Finish with a squeeze of lime and fresh herbs for an extra burst of flavor. Grab your bowl and enjoy every creamy, spiced slurp!
Recipe FAQ
- → What type of noodles work best?
Dried ramen noodles are ideal for their texture and quick cooking time, but other thin wheat noodles can be used as substitutes.
- → How can I adjust the spice level?
Modify the amount or heat level of the red curry paste to suit your taste, or add chili flakes or sriracha for extra kick.
- → Can I make this vegan-friendly?
Yes, ensure the curry paste and noodles do not contain animal products and omit any non-vegan garnishes.
- → What vegetables pair well in this dish?
Carrots, bell peppers, mushrooms, and spinach provide a great balance of flavors and textures, but snap peas, corn, or bok choy are also excellent choices.
- → How do I prevent the noodles from becoming mushy?
Add the noodles towards the end of cooking and follow package instructions closely, stirring gently to avoid overcooking.
- → What garnishes enhance the flavor?
Fresh green onions, cilantro, and lime wedges add brightness, while sriracha or chili flakes introduce a subtle heat contrast.