Description
A flavorful and comforting Spicy Coconut Curry Ramen that combines creamy coconut milk and bold red curry paste with fresh veggies and tender noodles. This Asian-inspired vegetarian dish is quick to make on the stovetop, perfect for an easy weeknight meal that’s packed with taste and satisfying textures.
Ingredients
Scale
Main Ingredients
- 2 packs instant ramen noodles (discard seasoning packets)
- 1 tablespoon sesame oil
- 1 tablespoon red curry paste
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sriracha (or more to taste)
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1/2 cup shredded carrots
- 1 soft-boiled egg (optional, per serving)
- 2 green onions, sliced
- Fresh cilantro, for garnish
- Lime wedges, for garnish
Instructions
- Heat aromatics: In a large pot, heat sesame oil over medium heat. Add the red curry paste, grated ginger, and minced garlic, then sauté for 1–2 minutes until fragrant to develop the flavors.
- Add liquids and simmer: Stir in the full-fat coconut milk, vegetable broth, soy sauce, and sriracha. Bring the mixture to a gentle simmer to infuse the broth with the curry and spice.
- Cook vegetables: Add sliced mushrooms and shredded carrots to the pot. Allow them to simmer for about 5 minutes until they are slightly tender yet retain some texture.
- Cook noodles: Add the instant ramen noodles (discarding the seasoning packets beforehand) and cook for 2–3 minutes or until the noodles are just tender but not mushy.
- Add spinach: Stir in the baby spinach and cook for another minute until it wilts and blends into the broth.
- Adjust seasoning: Taste the soup and adjust seasoning by adding more soy sauce or sriracha if desired to suit your spice preference.
- Serve and garnish: Ladle the curry ramen into bowls. Top each serving with a soft-boiled egg, sliced green onions, fresh cilantro, and a wedge of lime for a bright finish.
Notes
- For extra protein, add tofu, shrimp, or shredded chicken to the soup.
- Reduce the amount of red curry paste and sriracha if you prefer a milder spice level.
- To make this dish gluten-free, use gluten-free ramen noodles and tamari instead of soy sauce.
