Creamy Coconut Curry Ramen
Experience warmth and comfort with this aromatic Coconut Curry Ramen, infused with creamy coconut milk and spices. It's a quick meal with nourishing ingredients perfect for any occasion.
Equipment
- Large pot
- Cooking spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the Broth
- 4 cups vegetable broth
- 1 can (13.5 oz / 400 ml) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon ginger, grated
For the Noodles
- 400 g (14 oz) ramen noodles (or any quick-cooking noodles)
For the Toppings
- 1 cup shiitake mushrooms, sliced
- 1 bell pepper, thinly sliced
- 1 cup baby spinach
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Prepare the Broth
- In a large pot over medium heat, combine the vegetable broth, coconut milk, red curry paste, soy sauce, ginger, and lime juice. Stir well to blend all the ingredients, letting the mixture come to a gentle simmer.
- Tip: Adjust the amount of curry paste based on your spice preference.
Cook the Noodles
- While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside. The noodles will soak up the delicious flavors of the broth once combined.
Add the Vegetables
- Once the broth is ready, add the shiitake mushrooms and bell pepper. Allow them to cook for about 5-7 minutes until tender. Stir in the baby spinach just before serving, allowing it to wilt slightly.
Combine and Serve
- Divide the cooked noodles among serving bowls and ladle the hot broth and vegetables over them. Garnish with fresh cilantro and lime wedges for a bright finish.
Notes
Pro tips
- Use fresh ingredients whenever possible to amplify flavors.
- Feel free to swap in your favorite vegetables – snap peas and carrots work beautifully.
- For added protein, toss in some tofu or cooked chicken.
- Experiment with different types of noodles to find your perfect match.