Coconut Curry Ramen

Coconut Curry Ramen ~

This flavorful and aromatic dish combines the creamy richness of coconut milk with the bold spices of curry, all in one comforting bowl of noodles.

This quick and easy ramen dinner is ready to serve in 15 minutes or less, making it a perfect option for a busy weeknight!

Curry Ramen Recipe

I like this recipe because it’s perfect for those who love bold and complex flavors, as well as those who appreciate the comfort and warmth of a hearty bowl of soup.

The addition of the coconut curry broth and fresh baby bok choy takes everyday ramen to another level. It’s also a perfect comfort food on a cold or rainy day!

What are Curry Spices?

Curry spices, frequently sold as ‘curry powder’ or ‘curry spice,’ are a blend of various herbs and spices. The specific combination used can vary depending on region but these are some of the most commonly used spices in U.S. curry blends:

• Turmeric – a bright yellow spice that gives curry its signature color and a slightly bitter flavor.
• Cumin – a warm and earthy spice that adds depth and complexity to curry dishes.
• Coriander – a fragrant spice with a citrusy flavor that complements the other spices in the curry blend.
• Cardamom – a sweet and floral spice that adds a unique aroma and flavor to the curry.
• Cloves – a warm and slightly sweet spice that provides a rich and complex flavor to curry.
• Cinnamon – a sweet and spicy spice that adds warmth and depth to the curry.
• Ginger – a pungent and spicy root that adds heat and depth to the curry.

These spices, when combined in the right proportions, create a flavorful and aromatic blend that is the foundation of many delicious curry dishes.

Ingredients for Coconut Curry Ramen

You will need:

• 1 tablespoon sesame oil
• 1/4 cup yellow onion, chopped
• 1 tablespoon fresh ginger, minced
• 1 tablespoon garlic, minced
• 1 tablespoon red curry paste
• 1 tablespoon curry powder
• 1 (13.5) ounce can full-fat coconut milk
• 4 cups vegan chicken-style broth, or vegetable broth
• 3 (3-ounce) packages dried ramen noodles, discard spice packet
• 2 cups baby bok choy, chopped
• 2 tablespoons scallions, chopped

How to Make Coconut Curry Ramen

STEP ONE: Heat a medium soup pot over medium heat, then add the sesame oil. When the oil is hot, add the onions and ginger and cook for 2 minutes, to soften. Add the garlic and continue cooking for an additional 30 seconds.

STEP TWO: Whisk in the red curry paste, curry powder, coconut milk, and chicken-style broth. Bring to a boil then add the dried ramen noodles and book choy. Cook for 3 minutes, until noodles are done, stirring occasionally to separate the noodles.

STEP THREE: Adjust seasoning to taste then divide the ramen into soup bowls. Sprinkle with scallions and serve hot.

More Recipes You’ll Love!

• Sriracha Ramen Soup
• Coconut Chickpea Curry
• Wild Rice and Garbanzo Bean Soup
• Vegan Tomato Bisque
• Chana Masala

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Coconut Curry Ramen

This flavorful and aromatic dish combines the creamy richness of coconut milk with the bold spices of curry, all in one comforting bowl of noodles!

5 from 10 votes

Print Pin Rate

Course: Main Course, Side Dish, Soup

Cuisine: Indian

Keyword: 30 minutes or less, comfort food, dairy free, quick and easy, soup, vegan, vegetarian

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 3

Calories: 92kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1 tablespoon sesame oil
• 1/4 cup yellow onion chopped
• 1 tablespoon fresh ginger minced
• 1 tablespoon garlic minced
• 1 tablespoon red curry paste
• 1 tablespoon curry powder
• 1 13.5 ounce can full-fat coconut milk
• 4 cups vegan chicken-style broth or vegetable broth
• 3 3-ounce packages dried ramen noodles, discard spice packets
• 2 cups baby bok choy chopped
• 2 tablespoons scallions chopped

Instructions

• Heat a medium soup pot over medium heat, then add the sesame oil. When the oil is hot, add the onions and ginger and cook for 2 minutes, to soften. Add the garlic and continue cooking for an additional 30 seconds.
• Whisk in the red curry paste, curry powder, coconut milk, and chicken-style broth. Bring to a boil then add the dried ramen noodles and book choy. Cook for 3 minutes, until noodles are done, stirring occasionally to separate the noodles.
• Adjust seasoning to taste then divide the ramen into soup bowls. Sprinkle with scallions and serve hot.

Nutrition

Calories: 92kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 153mg | Potassium: 84mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7881IU | Vitamin C: 74mg | Calcium: 202mg | Iron: 2mg

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!