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–+ servings
Coconut Curry Ramen

Savory Coconut Curry Ramen Ready in 25 Minutes

Experience flavorful Coconut Curry Ramen in just 25 minutes for your dinner cravings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons vegetable oil or coconut oil for a richer taste
  • 14 ounces extra firm tofu or chickpeas for a different protein source
  • 1 shallot/onion or leeks if preferred
  • 3 cloves garlic fresh is recommended
  • 1 tablespoon fresh ginger ground can be used if fresh is unavailable
  • 8 ounces shiitake mushrooms or button mushrooms if preferred
  • 3 tablespoons green curry paste adjust for spice level
  • 1 can coconut milk light coconut milk can be used as an alternative
  • 3 cups vegetable broth homemade or store-bought
  • 1 tablespoon fish sauce or omit for a vegetarian version
  • 1 tablespoon lime juice lemon juice can be an alternative
  • 5 ounces dry ramen noodles any noodle type can work
  • 2 cups bok choy or replace with spinach or kale
  • 1 cup shredded purple cabbage omit or replace with regular cabbage if desired

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Coconut Curry Ramen
  1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat for about 1–2 minutes.
  2. Sauté the diced shallots or onions for 3–4 minutes until soft and translucent. Add minced garlic and freshly grated ginger, cooking for another minute.
  3. Incorporate sliced shiitake mushrooms into the pot and stir for approximately 4–5 minutes until tender.
  4. Stir in 3 tablespoons of green curry paste and let it cook for 1–2 minutes, stirring continuously.
  5. Pour in 1 can of coconut milk and 3 cups of vegetable broth, along with 1 tablespoon of fish sauce and lime juice. Bring to a gentle boil.
  6. Add the dry ramen noodles and let them simmer for about 4–5 minutes or until tender.
  7. Stir in chopped bok choy and shredded purple cabbage, cooking for an additional minute.
  8. Ladle the Coconut Curry Ramen into bowls and serve immediately, garnishing as desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 2500IUVitamin C: 30mgCalcium: 120mgIron: 3.5mg

Notes

Feel free to customize with seasonal vegetables or your favorite proteins.

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