Description
A simple recipe for rich and flavorful coconut curry ramen.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 8 ounces ramen noodles
- 4 ounces firm tofu, cubed (optional)
- 1 cup mixed vegetables (e.g., sliced carrots, spinach)
- Fresh cilantro, chopped, for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add red curry paste and cook for 1 minute, stirring constantly.
- Pour in coconut milk and vegetable broth. Add soy sauce and brown sugar. Bring the mixture to a simmer.
- Add tofu, if using, and simmer for 5 minutes.
- Add ramen noodles and cook according to package directions, usually 3-4 minutes.
- Stir in mixed vegetables during the last minute of cooking.
- Divide the ramen and broth into bowls. Garnish with fresh cilantro before serving.
Notes
- For a spicier flavor, increase the amount of red curry paste.
- You can substitute chicken or shrimp for tofu.
- If you do not have fresh ginger, use 1/2 teaspoon ground ginger.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8
- Sodium: 850
- Fat: 35
- Saturated Fat: 28
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 18
- Cholesterol: 0
Keywords: coconut curry ramen, vegetarian ramen, quick soup, asian noodles, coconut milk soup