This Spicy Coconut Curry Ramen is a comforting, flavorful bowl of noodles in a creamy, rich broth. The combination of aromatic spices and coconut milk makes it the perfect dish to cozy up with on chilly evenings or when I need something both hearty and satisfying. The vibrant colors and fresh ingredients bring both warmth and nourishment, making it an all-around favorite for spice lovers.
Ingredients
4 cups vegetable broth
1 can (14 oz) coconut milk
1 tablespoon soy sauce or tamari
2 tablespoons red curry paste
1 teaspoon sesame oil
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon lime juice
2 teaspoons brown sugar
2 packs instant ramen noodles (discard seasoning packets)
1 cup sliced mushrooms
1/2 cup baby spinach
1/2 cup chopped carrots
2 green onions, sliced
Fresh cilantro, for garnish
Red pepper flakes (optional, for extra heat)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large pot, I combine the vegetable broth, coconut milk, red curry paste, soy sauce, sesame oil, grated ginger, garlic, lime juice, and brown sugar. I bring the mixture to a simmer over medium heat, stirring occasionally for about 5-7 minutes until the curry paste dissolves and the flavors meld together.
Then I add the ramen noodles to the pot, breaking them apart gently. I cook the noodles according to the package instructions (about 3-4 minutes).
Next, I toss in the sliced mushrooms, carrots, and spinach. I let everything simmer for another 2-3 minutes, or until the vegetables are tender and the noodles are fully cooked.
I taste the broth and adjust the seasoning with more soy sauce or lime juice if needed. For an extra kick, I add some red pepper flakes.
I serve the ramen hot, garnished with sliced green onions and fresh cilantro on top.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2-3 days. To reheat, I simply heat it up on the stove over low heat until it’s warmed through, adding a splash of broth or water if needed to loosen the soup.
FAQs
Can I use a different type of broth for this recipe?
Yes, I can easily swap the vegetable broth with chicken broth or even miso broth if I prefer.
Is this recipe gluten-free?
I can make this recipe gluten-free by using gluten-free ramen noodles and tamari instead of soy sauce.
Can I make this ahead of time?
I recommend cooking the ramen fresh, but I can prepare the broth and store it separately in the fridge. When I’m ready to eat, I just heat the broth and cook the noodles and vegetables.
How can I adjust the spice level?
If I want it milder, I can reduce the amount of red curry paste or omit the red pepper flakes. If I love a spicy kick, I can add extra curry paste or chili oil.
Can I add protein to this dish?
Yes! I can add tofu, tempeh, or even chickpeas to make this dish more filling and provide some extra protein.
Conclusion
This Spicy Coconut Curry Ramen is one of my go-to meals when I want something quick, satisfying, and full of flavor. The creamy coconut broth, tender noodles, and fresh vegetables come together to create a comforting and nourishing dish. It’s customizable, so I can adjust the heat or add protein depending on my preferences. Whether I’m looking for a cozy weeknight dinner or a dish to impress friends, this ramen is always a hit.
Recipe:
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Spicy Coconut Curry Ramen
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A comforting bowl of ramen in a rich, creamy coconut curry broth with aromatic spices, fresh vegetables, and noodles.
Ingredients
4 cups vegetable broth
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon soy sauce or tamari
1 teaspoon sesame oil
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon lime juice
2 teaspoons brown sugar
2 packs instant ramen noodles (discard seasoning packets)
1 cup sliced mushrooms
1/2 cup baby spinach
1/2 cup chopped carrots
2 green onions, sliced
Fresh cilantro, for garnish
Red pepper flakes (optional, for extra heat)
Instructions
- In a large pot, combine the vegetable broth, coconut milk, red curry paste, soy sauce, sesame oil, grated ginger, garlic, lime juice, and brown sugar. Bring the mixture to a simmer over medium heat, stirring occasionally for 5-7 minutes until the curry paste dissolves and the flavors meld together.
- Add the ramen noodles to the pot, breaking them apart gently. Cook the noodles according to the package instructions (about 3-4 minutes).
- Toss in the sliced mushrooms, carrots, and spinach. Let everything simmer for another 2-3 minutes, or until the vegetables are tender and the noodles are fully cooked.
- Taste the broth and adjust the seasoning with more soy sauce or lime juice if needed. For extra heat, add red pepper flakes.
- Serve the ramen hot, garnished with sliced green onions and fresh cilantro on top.
Notes
For a gluten-free version, use gluten-free ramen noodles and tamari instead of soy sauce.
You can swap the vegetable broth with chicken or miso broth if preferred.
This recipe is vegan and dairy-free, making it great for those with dietary restrictions.
For added protein, tofu, tempeh, or chickpeas can be added.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
