Description
Spicy Coconut Curry Ramen is a vibrant and comforting dish that brings the flavors of Asian street markets right to your kitchen. This delightful bowl combines rich coconut milk, aromatic curry paste, and colorful vegetables for a fusion of spices and creaminess. Perfect for cozy evenings or quick weeknight meals, it’s easy to customize according to your taste preferences.
Ingredients
Scale
- 4 oz ramen noodles
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red or green curry paste
- 2 cups vegetable broth
- 1 cup bell peppers, diced
- 1 cup carrots, sliced
- 1 cup bok choy, chopped
- 7 oz tofu or chicken, cubed
- 2 tbsp low-sodium soy sauce
- Fresh cilantro and lime wedges for garnish
Instructions
- Gather all ingredients to streamline the cooking process.
- Cook ramen noodles in boiling water according to package instructions until al dente; drain and set aside.
- In a large pot, heat oil over medium heat and sauté chopped onions until translucent.
- Add minced garlic and ginger; sauté until fragrant.
- Stir in curry paste and cook for an additional minute.
- Pour in coconut milk and vegetable broth while stirring continuously; bring to a simmer.
- Add bell peppers, carrots, and bok choy; cook until vegetables are tender-crisp (about 5 minutes).
- Incorporate protein (tofu or chicken) and cook until heated through.
- Season with soy sauce to taste; adjust spices as desired.
- Add cooked ramen noodles to the pot; stir gently to combine.
- Serve hot with garnishes of cilantro and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 590
- Sugar: 6g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 25g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Customize with favorite veggies like mushrooms or spinach for added nutrition. For extra heat, increase the amount of curry paste or add chili flakes. Store leftovers in an airtight container for up to three days; reheat with a splash of coconut milk or broth.