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!
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Servings: 3
Calories: 92kcal
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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