Description
Warm up with a bowl of this comforting and vibrant **Spicy Coconut Curry Ramen**! This vegetarian-friendly ramen features a rich and creamy coconut milk broth infused with aromatic ginger, garlic, and fiery red curry paste. Loaded with crisp-tender vegetables and perfectly cooked ramen noodles, it’s a quick and satisfying meal that delivers bold, comforting flavors in under 30 minutes.
Ingredients
**Ramen Noodles:** 2 packs (3-4 ounces each), discard seasoning packets (or use fresh ramen if available).
**Coconut Milk:** 1 can (13.5 ounces), full-fat, for creamy richness.
**Vegetable Broth:** 3 cups, low-sodium, for the base.
**Red Curry Paste:** 2-3 tablespoons, for spicy, aromatic flavor (adjust for heat preference).
**Ginger:** 1 tablespoon, freshly grated, for zesty warmth.
**Garlic:** 3 cloves, minced, for depth.
**Soy Sauce:** 2 tablespoons, low-sodium, for umami (tamari for gluten-free).
**Lime Juice:** 1 tablespoon, fresh, for brightness.
**Brown Sugar:** 1 teaspoon, to balance flavors.
**Bell Pepper:** 1 medium (red or yellow), thinly sliced, for color and crunch.
**Carrots:** 1 medium, julienned or thinly sliced, for sweetness.
**Baby Spinach:** 2 cups, for fresh green bite.
**Olive Oil:** 1 tablespoon, for sautéing.
**Green Onions:** 2, thinly sliced, for garnish.
**Fresh Cilantro:** 2 tablespoons, chopped, for garnish.
**Optional Toppings:** Sriracha, chopped peanuts, or soft-boiled egg for protein.
Instructions
1. Prepare Your Ingredients (Mise en Place): Mince garlic, grate ginger, slice bell pepper, carrots, and green onions, and chop cilantro. Measure out curry paste, soy sauce, lime juice, and brown sugar for the broth.
2. Cook the Noodles: Bring a pot of water to a boil and cook ramen noodles according to package instructions, about 2-3 minutes. Drain and rinse briefly with cold water to prevent sticking. Set aside.
3. Sauté Aromatics: Heat 1 tablespoon olive oil in a large pot over medium heat. Add garlic and ginger, cooking for 1 minute until fragrant. Stir in red curry paste and cook for another 1-2 minutes to release flavors.
4. Build the Broth: Pour in coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar. Stir to combine and bring to a gentle simmer. Let cook for 5 minutes to meld flavors.
5. Add Vegetables: Add bell pepper and carrots to the broth, simmering for 3-4 minutes until crisp-tender. Stir in baby spinach and cook for 1 minute until just wilted.
6. Assemble and Serve: Divide cooked noodles into bowls. Ladle hot broth and vegetables over the noodles. Garnish with green onions, cilantro, and optional toppings like sriracha, peanuts, or a soft-boiled egg. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish, Soup, Asian, Vegetarian
- Method: Simmering, Sautéing
- Cuisine: Thai-Inspired, Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400-500 kcal
- Sugar: 5-7 g
- Sodium: 800-1000 mg
- Fat: 20-25 g
- Saturated Fat: 15-18 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45-50 g
- Fiber: 4-6 g
- Protein: 8-10 g
- Cholesterol: N/A