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Coconut Curry Ramen

Coconut Curry Ramen
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Coconut Curry Ramen is a comforting and flavorful fusion dish that combines the creamy richness of coconut milk with aromatic curry spices, tender noodles, fresh vegetables, and your choice of protein. This recipe offers a simple, customizable, and satisfying one-pot meal that balances creamy, spicy, and savory tastes, perfect for ramen lovers and those craving an exotic twist on traditional dishes.

Ingredients

Scale

Broth and Base

  • 2 tablespoons oil (vegetable or coconut oil)
  • 3 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 2 tablespoons curry powder or 2 tablespoons curry paste
  • 4 cups chicken, vegetable, or seafood broth/stock
  • 1 can (14 oz) coconut milk
  • 2 tablespoons soy sauce or tamari (use gluten-free tamari for gluten-free)

Noodles

  • 200g ramen noodles (or soba, udon, or rice noodles as alternatives)

Protein

  • 1 cup diced chicken breast, or
  • 1 cup firm tofu, cubed, or
  • 1 cup shrimp, peeled and deveined

Vegetables

  • 1 cup mushrooms, sliced
  • 1 cup fresh spinach or leafy greens
  • 1/2 cup bell peppers, sliced

Garnishes

  • 2 green onions, thinly sliced
  • Fresh cilantro leaves, for sprinkling
  • Optional: lime wedges
  • Optional: toasted sesame seeds or chili oil

Instructions

  1. Prepare the Aromatics and Curry Base: Begin by heating oil in a pot over medium heat. Sauté finely chopped garlic and ginger until fragrant, about 1-2 minutes. Stir in curry powder or curry paste and cook for another minute to release the spices’ aromas.
  2. Add Broth and Coconut Milk: Pour in the broth and coconut milk. Stir well and bring the mixture to a gentle simmer, allowing the flavors to meld and the broth to thicken slightly, about 5-7 minutes.
  3. Cook Proteins and Vegetables: Add your choice of diced chicken, tofu, or shrimp along with mushrooms, bell peppers, and spinach. Simmer until the proteins are fully cooked and the vegetables are tender but still crisp, about 5-8 minutes.
  4. Boil the Noodles: Meanwhile, cook ramen noodles in a separate pot according to package instructions. Drain and set aside, keeping them slightly firm to maintain the best texture in the soup.
  5. Assemble and Serve: Divide the cooked noodles into serving bowls. Ladle the hot coconut curry broth with protein and vegetables over the noodles. Garnish with sliced green onions, fresh cilantro, and a squeeze of lime juice for brightness. Optionally, sprinkle toasted sesame seeds or drizzle chili oil on top.

Notes

  • Use fresh curry paste for a more vibrant flavor; curry powder works well if that’s what you have.
  • Don’t overcook the noodles; aim for al dente texture to avoid mushiness in the soup.
  • Adjust the balance of creaminess and spice by tasting the broth as you go and adding more coconut milk or curry paste as desired.
  • Adding a little lime juice brightens and balances the richness of the broth perfectly.
  • Toast spices slightly and sauté aromatics thoroughly to build a deep and complex flavor foundation.
  • Leftovers can be stored in airtight containers for up to 3 days, keeping noodles separate to prevent sogginess.
  • Freeze broth and protein if needed, but cook fresh noodles when ready to serve for best texture.
  • For gluten-free options, use tamari and gluten-free noodles like rice noodles or shirataki.

Nutrition

Keywords: coconut curry ramen, curry ramen, coconut milk soup, Asian fusion ramen, vegan ramen, gluten-free ramen, easy ramen recipe

Find it online: https://emillycooks.com/coconut-curry-ramen/