Description
A creamy, spicy, and umami-packed ramen infused with coconut milk, red curry paste, and fresh vegetables for a rich and flavorful meal.
Ingredients
Scale
Ingredients
- Broth Base:
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp brown sugar
- Noodles & Vegetables:
- 2 packs ramen noodles (discard seasoning)
- ½ cup carrots, julienned
- ½ cup bell pepper, thinly sliced
- ¼ cup green onions, chopped
- Garnishes & Toppings:
- Fresh cilantro
- Red chili flakes (to taste)
- Lime wedges
Instructions
Instructions
- Prepare the broth: Heat sesame oil in a pot over medium heat. Sauté garlic and ginger for 1–2 minutes until fragrant.
- Add liquids: Stir in vegetable broth, coconut milk, soy sauce, red curry paste, and brown sugar. Simmer for 5–7 minutes.
- Cook the noodles: Add ramen noodles and cook for 4–5 minutes until tender.
- Add vegetables: Stir in carrots and bell peppers. Cook for 2–3 minutes until tender-crisp.
- Adjust seasoning: Taste and adjust with soy sauce, brown sugar, or red chili flakes.
- Serve & garnish: Divide into bowls, garnish with green onions, cilantro, and chili flakes. Serve with lime wedges.
Notes
- Make it protein-packed: Add tofu, chicken, or shrimp.
- Gluten-free option: Use rice noodles & tamari instead of soy sauce.
- Make it keto-friendly: Swap ramen for shirataki or zucchini noodles.
- Control spice level: Add more red curry paste or red chili flakes for extra heat.
Nutrition
- Calories: ~450 kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g