Description
This Spicy Coconut Curry Ramen recipe is a flavorful twist on traditional ramen noodles. The creamy coconut milk base combined with red curry paste and a hint of chili garlic sauce creates a rich and aromatic broth that perfectly coats the tender vegetables and noodles. Garnished with fresh cilantro and green onions, this vegan dish is a satisfying and easy-to-make meal.
Ingredients
Scale
Main Ingredients:
- 2 packs ramen noodles (discard seasoning)
- 1 tablespoon vegetable oil
For the Curry Base:
- 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
Additional Ingredients:
- 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
- fresh cilantro and green onions for garnish
Instructions
- Sauté Aromatics: Heat oil in a saucepan. Sauté garlic and ginger until fragrant.
- Add Curry Base: Stir in red curry paste and chili garlic sauce. Pour in coconut milk, broth, soy sauce, and brown sugar; simmer.
- Cook Vegetables: Add mushrooms, bell pepper, and carrots; simmer until tender.
- Cook Noodles: Add ramen noodles; cook until softened. Stir in spinach and lime juice.
- Serve: Ladle into bowls, garnish with cilantro and green onions, and serve.
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
