Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen is a warm, flavorful, and comforting dish perfect for when you crave something creamy, spicy, and full of rich Asian-inspired flavors.

Combining tender noodles with a bold coconut curry broth, this recipe is a satisfying one-pot meal that’s easy to customize with your favorite proteins and vegetables. Whether you’re cooking for a cozy night in or a quick weeknight dinner, this dish brings the perfect balance of spice and creaminess to the table.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board and knife
• Measuring cups and spoons
• Ladle

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 tsp chili flakes (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 4 cups (1 liter) chicken or vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tbsp fish sauce (optional)
• 1 tbsp brown sugar
• 2 packs (5 oz each) ramen noodles (discard seasoning packets)
• 1 cup cooked chicken, shrimp, or tofu (optional)
• 1 cup vegetables (e.g., spinach, carrots, bell peppers, mushrooms)
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Sliced green onions (for garnish)

Directions

1. Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
2. Cook Curry Paste: Add the red curry paste and chili flakes to the pot, stirring constantly for about 1–2 minutes to release the flavors.
3. Make the Broth: Pour in the coconut milk, chicken or vegetable broth, soy sauce, fish sauce (if using), and brown sugar. Stir well and bring to a gentle simmer.
4. Add Noodles and Protein: Add the ramen noodles to the pot, breaking them apart as they cook. Stir in your choice of cooked chicken, shrimp, or tofu, along with the vegetables. Simmer for 5–7 minutes until the noodles are tender and the vegetables are cooked to your liking.
5. Finish with Lime: Remove the pot from heat and stir in the lime juice.
6. Serve: Ladle the ramen into bowls and garnish with fresh cilantro, green onions, and additional chili flakes if desired.

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Nutrition (Per Serving, Approx.)

• Calories: 400
• Protein: 15g
• Carbohydrates: 45g
• Fat: 18g
• Fiber: 4g

Expert Tips

• Adjust Spice Levels: For a milder version, reduce the red curry paste or omit the chili flakes. Add more if you love it spicy!
• Protein Options: Swap chicken with shrimp, tofu, or even hard-boiled eggs for variety.
• Vegetable Ideas: Try broccoli, snap peas, or zucchini for additional texture and flavor.
• Noodle Substitutes: Use rice noodles or udon for a fun twist.

FAQs

Can I use green or yellow curry paste instead of red?
Absolutely! Green curry paste will give a brighter, herbaceous flavor, while yellow curry paste adds a milder, sweeter taste.

Can this be made vegan?
Yes, use vegetable broth, omit the fish sauce, and replace protein with tofu or additional vegetables.

How spicy is this dish?
The spice level is moderate, but you can adjust it by increasing or decreasing the curry paste and chili flakes.

Can I make this ahead of time?
The broth can be made ahead, but for the best texture, cook the noodles fresh before serving.

Storing & Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently on the stovetop, adding a splash of broth or water to thin the soup if needed.
• Freezing: The broth (without noodles) can be frozen for up to 2 months.

Substitutions & Variations

• Coconut Milk Substitute: Use cashew cream or light coconut milk for a lighter option.
• Add a Twist: Stir in a tablespoon of peanut butter for a nutty flavor.
• Herbal Variations: Add fresh Thai basil for an authentic touch.

Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen is a warm, flavorful, and comforting dish perfect for when you crave something creamy, spicy, and full of rich Asian-inspired flavors.

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Equipment

• - Large pot or Dutch oven
• - Cutting board and knife
• Measuring cups and spoons
• - Ladle

Ingredients

  

• - 2 tbsp vegetable oil
• - 1 medium onion diced
• - 3 cloves garlic minced
• - 1 tbsp fresh ginger grated
• - 2 tbsp red curry paste
• - 1 tsp chili flakes adjust to taste
• - 1 can 13.5 oz coconut milk
• - 4 cups 1 liter chicken or vegetable broth
• - 1 tbsp soy sauce or tamari
• - 1 tbsp fish sauce optional
• - 1 tbsp brown sugar
• - 2 packs 5 oz each ramen noodles (discard seasoning packets)
• - 1 cup cooked chicken shrimp, or tofu (optional)
• - 1 cup vegetables e.g., spinach, carrots, bell peppers, mushrooms
• - Juice of 1 lime
• - Fresh cilantro chopped (for garnish)
• - Sliced green onions for garnish

Instructions

 

• **Sauté Aromatics:** Heat vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
• **Cook Curry Paste:** Add the red curry paste and chili flakes to the pot, stirring constantly for about 1–2 minutes to release the flavors.
• **Make the Broth:** Pour in the coconut milk, chicken or vegetable broth, soy sauce, fish sauce (if using), and brown sugar. Stir well and bring to a gentle simmer.
• **Add Noodles and Protein:** Add the ramen noodles to the pot, breaking them apart as they cook. Stir in your choice of cooked chicken, shrimp, or tofu, along with the vegetables. Simmer for 5–7 minutes until the noodles are tender and the vegetables are cooked to your liking.
• **Finish with Lime:** Remove the pot from heat and stir in the lime juice.
• **Serve:** Ladle the ramen into bowls and garnish with fresh cilantro, green onions, and additional chili flakes if desired.