Description
There’s something deeply comforting about a bowl of noodles that can be ready in under 30 minutes, especially when it’s as flavorful and soul-warming as this Spicy Coconut Curry Ramen. This recipe is proof that you don’t need hours or complicated techniques to create a bowl of homemade ramen that rivals your favorite takeout spot.
Ingredients
Scale
- 1 tablespoon coconut oil or avocado oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons red or yellow curry paste (adjust for spice preference)
- 1 (13.5-ounce) can full-fat coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon maple syrup or coconut sugar (optional, to balance spice)
- 2 packs ramen noodles (discard seasoning packets)
- 1 cup sliced shiitake or cremini mushrooms
- 1 red bell pepper, thinly sliced
- 2 cups fresh spinach or kale
- Juice of 1 lime
- Toppings: sliced green onion, cilantro, lime wedges, chili oil, baked tofu or edamame
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add sliced onion and cook until softened, about 3–4 minutes. Stir in garlic and ginger, cook for another minute until fragrant.
- Bloom the Curry Paste: Add curry paste to the pot and stir constantly for 1–2 minutes to unlock full aromatic potential.
- Create the Broth: Pour in coconut milk and vegetable broth, stirring to combine. Add soy sauce and maple syrup (if using). Bring to a gentle simmer.
- Cook the Noodles and Veggies: Add ramen noodles, mushrooms, and bell pepper to the simmering broth. Cook for 4–5 minutes until noodles are tender. Stir in spinach until wilted. Finish with lime juice.
- Serve and Customize: Ladle into bowls and top with green onion, cilantro, lime wedges, and optional protein like baked tofu or soft-boiled egg.
Notes
Store in airtight container for up to 3 days. For best freezer results, freeze without noodles and cook fresh noodles when reheating. Adjust spice level by using more or less curry paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg