Description
This Coconut Curry Ramen is bold, flavorful, and ready in under 30 minutes. Creamy coconut milk, red curry paste, tender noodles, and fresh veggies come together in a fragrant broth that hits all the right notes—spicy, savory, and slightly sweet.
Ingredients
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- 1 tablespoon coconut oil or olive oil
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons red curry paste (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar or maple syrup (optional)
- 4 cups vegetable broth (or chicken broth)
- 1 (14 oz) can full-fat coconut milk
- 2 packs ramen noodles (discard seasoning packets if using instant ramen)
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- 1 cup baby spinach or bok choy
- Juice of 1/2 lime (plus more for serving)
- Fresh cilantro, chili oil, or sliced green onions (for garnish)
Instructions
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Sauté Aromatics:
- In a large pot, heat coconut oil over medium heat.
- Add onion and cook for 3–4 minutes until soft.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
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Add Curry Paste & Broth:
- Stir in red curry paste, cooking for 1 minute to bloom the flavor.
- Add soy sauce, brown sugar, vegetable broth, and coconut milk. Bring to a gentle simmer.
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Simmer & Cook Noodles:
- Add mushrooms and simmer for 5–7 minutes until tender.
- Add ramen noodles and cook according to package instructions (usually 3–4 minutes).
- Stir in spinach or bok choy and lime juice just before serving.
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Serve:
- Ladle into bowls and top with fresh cilantro, green onions, and a drizzle of chili oil or sriracha if desired.
- Serve with extra lime wedges on the side.
Notes
- Add tofu, shredded chicken, or shrimp for extra protein.
- Want it creamier? Stir in 1–2 tablespoons of peanut butter for a Thai-style twist.
- Leftovers will thicken—add a splash of broth or water to loosen when reheating.