A comforting bowl of ramen in a rich, creamy coconut curry broth with aromatic spices, fresh vegetables, and noodles.

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)

Cook Mode Prevent your screen from going dark

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.

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.