Description
This Spicy Coconut Curry Ramen is a vibrant, comforting vegan noodle soup that perfectly balances creamy coconut milk with spicy red curry paste. Packed with nutritious vegetables and aromatic flavors, it’s a quick and satisfying meal ideal for a cozy weeknight dinner.
Ingredients
Scale
Noodles
- 2 packs ramen noodles (discard seasoning)
Broth and Sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 teaspoon sriracha (adjust to taste)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
Vegetables and Garnishes
- 1 cup sliced shiitake mushrooms
- 1/2 red bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 2 green onions, sliced
- Juice of 1 lime
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Aromatics: Heat sesame oil in a large saucepan over medium heat. Add minced garlic and grated ginger, sautéing for 1–2 minutes until fragrant to build the flavor base.
- Add Curry Paste: Stir in red curry paste and cook for another minute, allowing the spices to bloom and deepen in aroma.
- Create the Broth: Pour in the coconut milk, vegetable broth, soy sauce, and sriracha. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Cook the Vegetables: Add sliced shiitake mushrooms, red bell pepper, and shredded carrots. Let the vegetables cook in the simmering curry broth for 5–7 minutes until tender yet vibrant.
- Cook Noodles: While the broth simmers, cook ramen noodles according to package instructions without using the seasoning packets. Drain and set aside.
- Combine Noodles and Broth: Add the cooked noodles to the saucepan with the curry broth, stirring gently to coat the noodles evenly in the flavorful sauce.
- Finish and Serve: Squeeze fresh lime juice into the bowl, stir once more, and serve hot. Garnish with sliced green onions, fresh cilantro leaves, and lime wedges for an extra burst of freshness.
Notes
- For added protein, top with soft-boiled eggs or cubed tofu.
- Feel free to swap vegetables based on availability, such as spinach, bok choy, or snap peas.
- Adjust the spice level by modifying the amount of sriracha and red curry paste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg
