Spicy Coconut Curry Ramen is a delightful fusion of flavors that combines the rich creaminess of coconut milk with the bold, spicy kick of curry. This comforting dish is perfect for a cozy night in or when you’re craving a restaurant-quality meal at home. With its aromatic broth, tender noodles, and vibrant toppings, this ramen will quickly become a favorite in your kitchen.
Ingredients
For the Broth:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
- 1 can (13.5 oz) coconut milk
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional)
- 1 teaspoon sugar
- 1 teaspoon chili flakes (adjust to taste)
For the Ramen:
- 2 packs of ramen noodles (discard seasoning packets)
- 1 cup shredded cooked chicken or tofu cubes (optional)
Toppings (optional but recommended):
- Sliced green onions
- Soft-boiled eggs
- Fresh cilantro leaves
- Bean sprouts
- Lime wedges
- Sesame seeds
- Thinly sliced red chili
Instructions
- Prepare the Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 3-5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant. - Add the Curry Base
Mix in the red curry paste and curry powder, stirring to coat the onions. Cook for 1-2 minutes to release the spices’ aroma. - Create the Broth
Pour in the coconut milk and stir until smooth. Add the chicken or vegetable broth, soy sauce, fish sauce (if using), sugar, and chili flakes. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to let the flavors meld. - Cook the Noodles
While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside. - Combine and Serve
If using shredded chicken or tofu, add them to the broth and let them warm through. Divide the cooked noodles into serving bowls and ladle the hot broth over them. - Add Toppings
Garnish with your choice of toppings such as green onions, soft-boiled eggs, cilantro, bean sprouts, lime wedges, sesame seeds, or sliced red chili.
Serving and Storage Tips
- Serving: Serve the ramen immediately after preparing for the best texture and flavor. Add the toppings right before eating to keep them fresh and vibrant.
- Storage: Store leftover broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving. Keep the noodles separate to prevent them from becoming soggy.
FAQs
1. Can I make this dish vegan?
Yes! Substitute the chicken broth with vegetable broth, omit the fish sauce, and use tofu as the protein for a delicious vegan version.
2. How can I make the broth spicier?
To make the broth spicier, increase the amount of chili flakes or add a dollop of chili paste, such as sambal oelek or sriracha.
3. What kind of noodles should I use?
Traditional ramen noodles work best, but you can also use udon, soba, or rice noodles as a substitute.
4. Can I prepare the broth ahead of time?
Absolutely! The broth can be made a day in advance and stored in the refrigerator. Reheat it gently and cook the noodles fresh before serving.
Enjoy this Spicy Coconut Curry Ramen as a satisfying, flavor-packed meal that warms you from the inside out!
PrintSpicy Coconut Curry Ramen
This Spicy Coconut Curry Ramen combines the comforting flavors of creamy coconut milk with bold spices to create a rich and satisfying noodle dish. Packed with tender ramen noodles, fresh vegetables, and your choice of protein, this dish is perfect for a quick weeknight dinner or an indulgent weekend treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
- For the broth:
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp red curry paste
- 1 tsp curry powder
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth (or chicken broth)
- 1 tbsp soy sauce
- 1 tsp fish sauce (optional)
- 1 tbsp brown sugar
- 1–2 tsp sriracha (adjust for spice preference)
- Juice of 1 lime
- For the ramen:
- 2 packs of ramen noodles (discard seasoning packets)
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach
- 1 cup shredded carrots
- Optional toppings:
- Soft-boiled eggs
- Sliced green onions
- Chopped cilantro
- Lime wedges
- Sesame seeds
- Crushed peanuts
Instructions
- Make the broth:
- Heat vegetable oil in a large pot over medium heat. Sauté the onion until soft and translucent, about 3-4 minutes.
- Add the garlic and ginger, cooking for 1 minute until fragrant. Stir in the red curry paste and curry powder, cooking for another minute.
- Simmer the broth:
- Pour in the coconut milk and stir until combined. Add the vegetable broth, soy sauce, fish sauce (if using), brown sugar, and sriracha. Bring to a boil, then reduce heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
- Cook the vegetables:
- Add the mushrooms, red bell pepper, and shredded carrots to the broth. Simmer for 5 minutes until the vegetables are tender.
- Prepare the noodles:
- While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
- Assemble the ramen:
- Stir the spinach into the broth and let it wilt for 1-2 minutes. Divide the cooked noodles between bowls, then ladle the hot broth and vegetables over the top.
- Garnish and serve:
- Top with your favorite garnishes, such as soft-boiled eggs, green onions, cilantro, lime wedges, sesame seeds, or crushed peanuts. Serve immediately.
Notes
- For added protein, consider adding cooked shrimp, chicken, tofu, or tempeh.
- Adjust the level of spice by increasing or decreasing the amount of curry paste or sriracha.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.