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Coconut Curry Ramen

A delightful fusion of creamy coconut milk and rich curry flavors, this Coconut Curry Ramen is a quick and satisfying dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon coconut oil Can substitute with olive oil.
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste Adjust to taste for spice levels.
  • 4 cups vegetable broth Can substitute with chicken broth if not vegetarian.
  • 1 can (14 oz) coconut milk
  • 200 g ramen noodles
  • 1 cup baby spinach
  • 1 tablespoon soy sauce
Optional Toppings
  • crispy tofu For added crunch.
  • lime wedges For a zesty flavor.
  • fresh cilantro Garnish.
  • chopped peanuts For an extra crunch.

Method
 

Preparation
  1. In a large pot, heat the coconut oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent.
  3. Stir in the minced garlic and grated ginger, sautéing for another minute until fragrant.
Cooking
  1. Mix in the red curry paste and cook for 1-2 minutes to bring out its flavors.
  2. Pour in the vegetable broth and coconut milk, stirring to combine.
  3. Bring the mixture to a gentle simmer.
  4. Add the ramen noodles to the pot and cook according to the package instructions, usually about 4-5 minutes, stirring occasionally to prevent sticking.
  5. Stir in the baby spinach and soy sauce, letting it wilt down for about a minute.
Serving
  1. Ladle the ramen into bowls and top with your choice of crispy tofu, lime wedges, fresh cilantro, and chopped peanuts.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 1 month; reheat by warming in a pot with a bit of water or broth.