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Coconut Curry Ramen

A rich and creamy broth infused with coconut and spices, served with noodles and fresh vegetables. Quick and satisfying, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups vegetable broth
  • 1 can 14 oz coconut milk
  • 2 tbsp red curry paste
  • 2 packs ramen noodles discard the seasoning packets
  • 1 cup sliced bell peppers
  • 1 cup snap peas or snow peas
  • 1 cup mushrooms sliced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • Fresh cilantro for garnish
  • Chili flakes for garnish (optional)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Bowls for serving

Method
 

  1. In a large pot, heat a drizzle of oil over medium heat. Add the minced garlic and ginger, stirring for about a minute until fragrant.
  2. Stir in the red curry paste and cook for another minute.
  3. Add the vegetable broth and bring to a simmer.
  4. Pour in the coconut milk and stir until well combined.
  5. Mix in the sliced bell peppers, snap peas, and mushrooms.
  6. Add the ramen noodles and let them cook according to package instructions, usually about 3-4 minutes.
  7. Stir in the soy sauce and lime juice to taste.
  8. Divide the ramen into bowls and garnish with fresh cilantro and chili flakes if desired.

Notes

Use fresh vegetables for a crunchier texture and more vibrant colors.