Spicy Coconut Curry Ramen Recipe
This Spicy Coconut Curry Ramen combines creamy coconut milk, red curry paste, and your choice of protein for a bold and flavorful broth. With tender ramen noodles, crunchy vegetables, and fresh herbs, this dish is both satisfying and customizable. Perfect for weeknight dinners or meal prepping ahead.
Ingredients
- 4 packs ramen noodles 1 pack per serving
- 1 can coconut milk full-fat
- 2 tbsp red curry paste
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 4 cups chicken or vegetable broth
- 1 small onion chopped
- 1-2 green onions for garnish
- 1 lime juiced
- 1 carrot julienned
- 1 small head bok choy chopped
- 1 cup tofu or protein of choice: shrimp, chicken
- 2 tbsp soy sauce
- 1 tsp chili paste optional
- Fresh herbs cilantro or basil, for garnish
Instructions
- Prep all ingredients by chopping, mincing, and grating.
- Heat oil in a large pot and sauté garlic, ginger, and onion until softened and fragrant.
- Stir in curry paste, then add coconut milk, broth, soy sauce, lime juice, and optional chili paste. Bring to a boil, then reduce to a simmer.
- Add protein and simmer until cooked through.
- Toss in noodles, carrots, and bok choy. Cook for 5-7 minutes until noodles are tender and veggies are slightly crunchy.
- Serve the ramen in bowls and garnish with green onions, fresh herbs, and a lime wedge. Drizzle with chili oil for added spice.
Notes
- Full-fat coconut milk gives the best creamy broth.
- Adjust the curry paste or chili paste for your preferred spice level.
- For meal prep, cook noodles separately to prevent them from soaking up too much broth.
- Leftovers can be stored in the fridge for up to 3 days, with noodles and toppings separated.