Description
Enjoy the bold flavors of this Spicy Coconut Curry Ramen, a comforting and aromatic dish that combines the richness of coconut milk with the heat of red curry paste. Loaded with vegetables and topped with a soft-boiled egg, this ramen is a satisfying meal that’s perfect for any day.
Ingredients
Scale
Ramen:
- 2 packs ramen noodles (discard seasoning)
- 1 tablespoon vegetable oil
Coconut Curry Broth:
- 1 tablespoon red curry paste
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable or chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon sriracha (or more to taste)
- 1 cup sliced mushrooms
- 1 cup baby spinach
- ½ cup shredded carrots
Garnish:
- 1 soft-boiled egg (per bowl)
- Fresh cilantro, green onions, and lime wedges
Instructions
- In a large pot, heat the oil over medium heat. Add red curry paste, garlic, and ginger, and sauté for 1–2 minutes until fragrant. Pour in coconut milk and broth, whisking to combine. Stir in soy sauce and sriracha, then bring to a gentle simmer.
- Add mushrooms and carrots and cook for 5–6 minutes until tender.
- Meanwhile, cook ramen noodles in a separate pot according to package directions. Drain and set aside.
- Add spinach to the curry broth and stir until wilted, about 1 minute.
- Divide cooked noodles between two bowls, ladle hot coconut curry broth and veggies over the top, and add a soft-boiled egg to each bowl.
- Garnish with cilantro, green onions, and lime wedges before serving.
Notes
- Add tofu, chicken, or shrimp for extra protein.
- Use green curry paste for a variation.
- Adjust heat level with more or less sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 110 mg
