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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!

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 8 votes
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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
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Calories: 92kcal
Author: Holly Gray

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
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