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Coconut Curry Ramen

Coconut Curry Ramen
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Coconut Curry Ramen is a comforting and flavorful bowl combining creamy coconut milk with aromatic curry spices, tender ramen noodles, fresh vegetables, and your choice of protein. Ready in under 30 minutes, this quick and easy recipe delivers a perfect balance of sweet, spicy, and savory flavors in a warming, nourishing dish suitable for any day.

Ingredients

Scale

Broth Base

  • 1 tablespoon oil (vegetable or coconut)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons curry powder
  • 2 cups coconut milk
  • 3 cups vegetable or chicken broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice

Vegetables

  • 1 bell pepper, sliced
  • 2 medium carrots, sliced
  • 1 cup fresh spinach (or kale, bok choy, snap peas as variations)

Protein

  • 1 cup cooked chicken, tofu, or shrimp (choose as preferred)

Noodles

  • 200g ramen noodles (or udon/rice noodles)

Garnishes (Optional)

  • Chopped cilantro
  • Sliced green onions
  • Bean sprouts
  • Wedge of lime
  • Toasted sesame seeds
  • Drizzle of sesame oil

Instructions

  1. Prepare the Aromatics: Heat oil in a pot over medium heat. Sauté the minced garlic and ginger until fragrant, about 1-2 minutes, to build warmth and depth in the broth.
  2. Build the Broth: Stir in the curry powder and toast for about 30 seconds to release its aroma. Pour in the coconut milk and vegetable or chicken broth. Add soy sauce or tamari, then bring the mixture to a gentle simmer allowing the flavors to meld, about 5 minutes.
  3. Add Vegetables and Protein: Add sliced bell peppers, carrots, and your choice of protein into the broth. Cook until the protein is cooked through and the vegetables are tender but still vibrant—approximately 5-7 minutes.
  4. Cook the Ramen Noodles: In a separate pot, cook ramen noodles according to package instructions until just tender. Drain and rinse briefly with warm water to stop the cooking process.
  5. Combine and Finish: Divide noodles evenly into bowls. Ladle the hot coconut curry broth with veggies and protein over the noodles. Finish each bowl by squeezing fresh lime juice on top and garnishing with chopped cilantro or green onions for freshness and added flavor.

Notes

  • Use fresh curry powder or paste for the best flavor.
  • Do not overcook the noodles; slightly undercooked noodles are ideal since they soak up the broth.
  • Toast the spices before adding liquids to deepen flavor complexity.
  • Balance the creaminess of coconut milk with a splash of lime juice or vinegar for brightness.
  • Consider garnishing with fresh herbs, chili flakes, or toasted nuts for added texture and appeal.
  • Store leftover broth and ingredients in an airtight container in the refrigerator for up to 3 days; keep noodles separate.
  • You can freeze the broth and ingredients (without noodles) for up to 2 months.
  • Reheat broth over medium heat and add freshly cooked noodles just before serving.

Nutrition

Keywords: coconut curry ramen, coconut milk curry, ramen recipe, quick curry ramen, vegan curry ramen, comfort food, coconut curry noodles

Find it online: https://mealsbysarah.com/coconut-curry-ramen/