Description
Spicy Coconut Curry Ramen is a vibrant and comforting Asian fusion dish combining rich coconut milk and fragrant red curry paste with tender ramen noodles and fresh vegetables. This flavorful and warming recipe is perfect for an easy weeknight dinner, featuring a creamy, spicy broth enhanced with garlic, ginger, and a hint of lime. Optional cooked chicken or tofu add protein, making it a versatile meal for vegetarians or vegans.
Ingredients
Scale
Main Ingredients
- 8 ounces ramen noodles
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
- 1 teaspoon chili flakes (optional for extra heat)
- 1 can (14 ounces) coconut milk
- 3 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 1 cup cooked shredded chicken or tofu (optional)
- 2 green onions, sliced for garnish
- Fresh cilantro, for garnish
Instructions
- Heat the oil: Warm 1 tablespoon of vegetable oil in a large pot over medium heat to prepare the base for sautéing the aromatics.
- Sauté onions: Add the diced onion and cook for 3 to 4 minutes until softened and translucent, which builds flavor.
- Add garlic and ginger: Stir in minced garlic and grated fresh ginger, cooking for about 1 minute until fragrant to enhance the broth’s aroma.
- Incorporate spices: Mix in 2 tablespoons red curry paste, 1 teaspoon curry powder, and 1 teaspoon chili flakes (optional) to coat the aromatics and deepen the flavor profile.
- Add liquids and seasoning: Pour in the 14-ounce can of coconut milk and 3 cups of vegetable broth, then add 2 tablespoons soy sauce and 1 tablespoon brown sugar. Stir well to combine all ingredients.
- Simmer vegetables: Bring the broth to a gentle simmer, then add the thinly sliced red bell pepper and sliced mushrooms. Cook for 5 to 7 minutes until vegetables are tender.
- Cook noodles: Add the ramen noodles to the pot and cook according to package instructions until tender, usually about 3 to 5 minutes.
- Add protein and greens: If using cooked shredded chicken or tofu, stir it in now to heat through. Then turn off the heat and stir in 1 tablespoon lime juice and 1 cup baby spinach, allowing the spinach to wilt gently in the residual heat.
- Serve: Ladle the spicy coconut curry ramen into bowls and garnish with sliced green onions and fresh cilantro. Serve hot and enjoy.
Notes
- For a vegan option, replace chicken with tofu and ensure the curry paste is vegan-friendly.
- Adjust the spice level by varying the amount of chili flakes added.
- A soft-boiled egg makes a delicious additional topping for non-vegan servings.
- You can substitute ramen noodles with rice noodles or any preferred noodle variety.
