Description
This Spicy Coconut Curry Ramen recipe is a flavorful and satisfying dish that combines the richness of coconut milk with the bold flavors of red curry and chili garlic sauce. Packed with vegetables and noodles, this vegan dish is perfect for a quick and easy weeknight dinner.
Ingredients
Scale
Ramen Noodles:
- 2 packs ramen noodles (discard seasoning)
Curry Base:
- 1 tablespoon vegetable oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 teaspoon chili garlic sauce (adjust to heat preference)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
Veggies:
- 1 cup sliced mushrooms
- 1/2 red bell pepper (thinly sliced)
- 1/2 cup shredded carrots
- 1 cup baby spinach
- juice of 1/2 lime
Garnish:
- fresh cilantro and green onions
Instructions
- Prepare the Curry Base: Heat oil in a large saucepan, sauté garlic and ginger, add curry paste and chili garlic sauce, pour in coconut milk, broth, soy sauce, and sugar, simmer.
- Cook the Veggies: Add mushrooms, bell pepper, and carrots, simmer until tender. Add ramen noodles and cook until softened.
- Finish the Dish: Stir in spinach and lime juice, let spinach wilt. Ladle into bowls and garnish with cilantro and green onions.
Notes
- Add tofu, shredded chicken, or a soft-boiled egg for extra protein.
- Adjust spice level by increasing or decreasing the chili garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
