Quick & Easy Weeknight Meal: Coconut Curry Ramen

Coconut Curry Ramen.

Quick & Easy Weeknight Meal: Coconut Curry Ramen

This recipe elevates humble instant ramen with the creamy richness of coconut milk and the vibrant flavors of curry. It's quick, easy, and customizable to your spice preference and available veggies.

Yields: 1 serving Prep time: 5 minutes Cook time: 10 minutes

Ingredients

• 1 package instant ramen noodles (discard seasoning packet or set aside for another use)1

• 1 tablespoon coconut oil or neutral oil

• 1 tablespoon red curry paste (or more, to taste)

• 1 clove garlic, minced

• 1/2 inch ginger, grated

• 1 cup coconut milk (full-fat recommended for creaminess)

• 1/2 cup water or broth (chicken or vegetable)

• 1 tablespoon soy sauce or tamari

• 1 tablespoon lime juice

• 1/2 cup vegetables, such as:

  • Mushrooms, sliced

  • Bok choy or spinach, chopped2

  • Bell peppers, sliced

  • Carrot, julienned or shredded

• Optional toppings:

  • Fresh cilantro, chopped

  • Green onions, sliced3

  • Sesame seeds

  • Lime wedges

  • Chili flakes or sriracha for extra heat
    

Equipment

• Small saucepan or pot

• Measuring spoons and cups

• Cutting board

• Knife

• Grater or microplane (for ginger)
  

Instructions

Get started:

1. If desired, use a vegetable peeler to peel strips from the carrot to create ribbons.4

2. Mince the garlic and grate the ginger.

3. Prepare any other vegetables you're using.
   

Cook the broth base:

1. Heat coconut oil or neutral oil in a small saucepan over medium heat.

2. Add red curry paste and cook for 1 minute, stirring constantly, until fragrant.

3. Add minced garlic and grated ginger and cook for another 30 seconds, until fragrant.

4. Pour in coconut milk and water or broth. Stir well to combine.

5. Add soy sauce or tamari and lime juice. Bring to a simmer.
   

Cook the noodles and veggies:

1. Add the ramen noodles to the simmering broth. Cook according to package instructions, usually about 3 minutes.

2. Add your chosen vegetables to the pot during the last 2-3 minutes of cooking time.

3. Continue to cook until noodles and vegetables are tender.
   

Assemble and serve:

1. Ladle the coconut curry ramen into a bowl.

2. Garnish with your favorite toppings like cilantro, green onions, sesame seeds, lime wedges, and chili flakes or sriracha for heat.

3. Serve immediately and enjoy!
   

Tips for Success

• Spice level: Adjust the amount of red curry paste to your liking. Start with 1 tablespoon and add more if you prefer a spicier broth.

• Vegetable variations: Feel free to use any vegetables you enjoy. Broccoli, snap peas, and bean sprouts also work well.

• Protein boost: Add cooked chicken, shrimp, or tofu for extra protein.

• Creamier broth: Use full-fat coconut milk for a richer and creamier broth.

• Homemade ramen: If you don't want to use instant ramen, udon noodles or other Asian-style noodles can be used instead. Be sure to cook them according to package instructions.
  

Storage: Leftover ramen can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.