Description
This bold and flavorful ramen combines creamy coconut milk, spicy curry paste, and tender noodles for the ultimate comfort food. Packed with aromatics and fresh toppings, this dish is a perfect fusion of Thai and Japanese flavors!
Ingredients
Units
Scale
For the Broth:
- 1 tbsp olive oil (or sesame oil)
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste (adjust to spice level)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp fish sauce (optional, adds depth)
- 1 tsp sriracha (optional, for extra heat)
- 1 (14 oz) can coconut milk (full-fat for creaminess)
- 3 cups vegetable broth (or chicken broth)
- 1 tbsp lime juice
- 1 tsp brown sugar (balances flavors)
For the Ramen & Toppings:
- 2 packs ramen noodles (discard seasoning packets)
- 1/2 cup mushrooms, sliced
- 1/2 cup baby bok choy or spinach
- 1/2 cup shredded carrots
- 1/2 block tofu, cubed (or shredded chicken for non-vegan option)
- 2 soft-boiled eggs (optional)
- 2 tbsp green onions, sliced
- 1 tbsp cilantro, chopped
- 1/2 red chili, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add garlic and ginger, sautéing for 1 minute until fragrant.
- Stir in the red curry paste, cooking for 1-2 minutes to release its flavors.
- Make the Broth:
- Pour in coconut milk, vegetable broth, soy sauce, fish sauce, sriracha, lime juice, and brown sugar.
- Stir well and bring to a simmer. Let cook for 10 minutes, stirring occasionally.
- Cook the Noodles & Vegetables:
- Add ramen noodles and mushrooms, cooking according to noodle package instructions (usually 3-4 minutes).
- In the last 2 minutes, add bok choy, carrots, and tofu (or chicken).
- Assemble & Serve:
- Divide ramen into bowls.
- Top with soft-boiled eggs, green onions, cilantro, red chili slices, and sesame seeds.
- Serve hot and enjoy!
Notes
- Make it Vegan: Omit fish sauce and eggs, and use tofu or mushrooms as protein.
- Adjust Spice Level: Add more sriracha for heat or reduce curry paste for milder flavor.
- Protein Options: Swap tofu for shrimp, shredded chicken, or ground pork.
- Storage: The broth can be stored separately in the fridge for 3-4 days. Add fresh noodles when reheating to avoid sogginess.
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg (if using eggs)