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Spicy Coconut Curry Ramen

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: Soup, Dinner
  • Method: Stovetop
  • Cuisine: Thai, Japanese

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)