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 tried this recipe during a chilly weeknight and was amazed at how soothing and hearty the coconut curry broth was, especially with the added crunch from fresh veggies.
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Ingredients
- Vegetable oil: 1 tablespoon
- Onion: 1 small, finely diced
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Red curry paste: 2 tablespoons (mild or hot as desired)
- 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
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Instructions
- Sauté aromatics:
- Heat vegetable oil in a large pot over medium heat. Add onion; cook for 2–3 minutes until softened.
- Add garlic and ginger:
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Fry curry spices:
- Add red curry paste, turmeric, and coriander; fry for 1 minute to release aromas.
- Simmer broth:
- 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 stirring occasionally.
- Wilt spinach:
- Stir in spinach and cook for 1 minute until wilted.
- Adjust seasoning:
- Taste and adjust seasoning with salt, pepper, or more curry paste if desired.
- Serve:
- Ladle into bowls. Top with green onions, cilantro, lime wedges, and a drizzle of sriracha or chili flakes if desired.
Save Making this ramen together is always a hit for family dinners, especially when everyone customizes their bowl with favorite toppings.
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Nutritional Information
Each serving contains 410 calories, 18 g fat, 54 g carbohydrates, and 9 g protein.
Required Tools
Large pot, chefs knife, cutting board, ladle
Allergen Information
Contains wheat (noodles) and may contain soy or tree nut (coconut). Verify all ingredient labels.
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This ramen is a quick path to comfort and flavor. Enjoy experimenting with toppings for a delicious, personalized meal.
Recipe Questions
- → What type of noodles work best?
Dried ramen noodles are preferred for their texture and quick cooking time, but you can also use udon or rice noodles depending on preference.
- → Can I adjust the spice level?
Yes, modify the amount and type of red curry paste to make the dish milder or spicier according to taste.
- → How do I make this dish vegan?
Use vegan-friendly noodles and ensure the curry paste contains no animal products. Omit any optional protein add-ins that are not plant-based.
- → What are good protein additions?
Tofu, shredded chicken, or shrimp can be added for extra protein, adjusting the cooking process slightly to accommodate each.
- → How should leftovers be stored?
Place leftovers in an airtight container and refrigerate for up to 2 days, reheating gently to maintain flavors and noodle texture.
