Save A vibrant, budget-friendly noodle soup featuring creamy coconut milk, warming curry spices, and fresh vegetables for a comforting and satisfying meal.
Last winter, I made this curry coconut ramen when searching for a warm, filling meal without spending too much. The combination of coconut milk and curry makes for a rich, comforting broth that always brings smiles around my kitchen table.
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 (garnish)
- Lime: cut into wedges (garnish)
- Fresh cilantro: chopped (garnish)
- Sriracha or chili flakes: optional (garnish)
Instructions
- Prepare the Broth:
- Heat vegetable oil in a large pot over medium heat. Add onion and cook for 2 to 3 minutes until softened.
- Add Aromatics:
- Add garlic and ginger; cook for 1 minute until fragrant. Stir in red curry paste, turmeric, and coriander. Fry for 1 minute.
- Simmer:
- Pour in vegetable broth and coconut milk. Stir well and bring to a gentle simmer.
- Add Vegetables:
- Add carrot, bell pepper, and mushrooms. Simmer 5 minutes until just tender.
- Cook Noodles:
- Add ramen noodles and cook per package instructions, stirring occasionally.
- Wilt Spinach:
- Stir in spinach and cook 1 minute until wilted.
- Season & Serve:
- Taste and adjust seasoning. Ladle into bowls and top with green onions, cilantro, lime wedges, and sriracha or chili flakes as desired.
Save My kids especially love customizing their bowls with the garnishes. It has become a weeknight favorite recipe for the whole family.
Required Tools
Large pot, chefs knife, cutting board, ladle
Allergen Information
Contains wheat in noodles and soy may be present. Check labels for dietary restrictions.
Nutritional Information
Calories: 410. Total fat: 18 g. Carbohydrates: 54 g. Protein: 9 g per serving.
Save Serve piping hot and let each person add their own favorite garnishes for a personal twist. Enjoy every comforting spoonful of this easy noodle soup.
Recipe FAQ
- → Can I make this dish vegan?
Yes, by ensuring the ramen noodles and curry paste are vegan-friendly, this dish can easily be made suitable for a vegan diet.
- → What vegetables work best in this dish?
Carrots, bell peppers, mushrooms, and spinach are ideal for adding freshness and texture, but snap peas, corn, or bok choy also make great additions.
- → How spicy is the curry broth?
The spice level depends on the red curry paste used; mild or hot varieties can be chosen to suit your heat preference.
- → Can I add protein to this meal?
Yes, tofu, shredded chicken, or shrimp can be added to boost protein content to fit your dietary needs.
- → What garnishes enhance the flavors?
Green onions, fresh cilantro, lime wedges, and a drizzle of sriracha or chili flakes add brightness and a spicy kick.