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Spicy Coconut Curry Ramen

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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.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. Cook the vegetables:
    • Add the mushrooms, red bell pepper, and shredded carrots to the broth. Simmer for 5 minutes until the vegetables are tender.
  4. Prepare the noodles:
    • While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
  5. 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.
  6. 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.

Find it online: https://recipe.newsvks.com/spicy-coconut-curry-ramen/