Coconut Curry Ramen

  • This coconut curry ramen will warm you right up! A delicious broth coats the tender ramen noodles. You will want to slurp up every last drop of this soup and ramen!

    I eat my weight in ramen when it is super cold out. My body just craves it and partly it’s because it also comes with piping hot soup.

    One could argue that winter has the best food options. But I like the cold so I would naturally think that. However, I kind of think the argument that winter has the best food options is true because I definitely don’t ever crave a giant bowl of ramen (such as this coconut curry ramen) or a piping hot chowder in the dead of summer in the humidity. You definitely could eat this in the summertime but there is just something I feel that it is innately wrong about that. It’s like why would you want to make yourself sweat more?! Haha

    Although, I will say when we were in Taiwan, we went to this outdoor food court and there were men in suits slurping up piping hot beef noodle soup. So, I guess I can’t truly argue what dishes are suitable for weather because it’s all relative.

    I definitely do know that once the weather hits the 20’s, my body is like GIVE ME ALL THE SOUP BOWLS!

    This coconut curry ramen will warm you right up! A delicious broth coats the tender ramen noodles. You will want to slurp up every last drop of this soup and ramen!

    This coconut curry ramen is everything your body and tastebuds will crave. It’s creamy, salty, has so much flavor, and it’ll warm you right up. I could NOT stop eating it. I love the coconut flavor in this paired with the red curry.

    I used fresh ramen noodles (the best ever) so it was slightly chewy but so tender. I also threw in a bunch of vegetables and the ginger and lemongrass flavors in this are so spot on. They just completely make for the perfect cold weather soup.

    This coconut curry ramen will warm you right up! A delicious broth coats the tender ramen noodles. You will want to slurp up every last drop of this soup and ramen!

     

    This coconut curry ramen will warm you right up! A delicious broth coats the tender ramen noodles. You will want to slurp up every last drop of this soup and ramen!

    It was impossible to just eat one bowl. We had enough for four servings and we had them for both lunch and dinner.

    You can’t go wrong with ramen for both meals!

    Especially when it’s 20 degrees outside.

    This coconut curry ramen will warm you right up! A delicious broth coats the tender ramen noodles. You will want to slurp up every last drop of this soup and ramen!

    That STEAM!!! You know it’s gonna be good.

    Coconut Curry Ramen
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     

    This coconut curry ramen is creamy, piping hot, and full of delicious coconut and curry flavor! Subtle flavor notes of ginger and lemongrass can be found in the soup and you will slurp it all right up!

    Servings: 4
    Calories: 439 kcal
    Ingredients
    For the soup
    • 3 tablespoons red curry paste* see note below
    • 1 tablespoon lemongrass paste or 2 stalks of fresh lemongrass smashed
    • 2 teaspoons ginger paste
    • 2 cloves of garlic minced
    • 1 : 13.5 ounce can of full fat coconut milk
    • 1/2 cup - 2/3 cup vegetable broth or water or more if you like your soup thinner
    • Salt to taste
    • 21 ounces of fresh ramen
    Add-ins and toppings
    • Mushrooms
    • Snow peas
    • Red cabbage
    • Squeeze of lime
    Instructions
    1. In a large pot over medium high heat, add the red curry paste, lemongrass, ginger, and garlic. Sauté for 2-3 minutes until fragrant.
    2. Add the coconut milk and vegetable broth and bring to a simmer.
    3. You can add in your vegetable add-ins at this point to cook along with the soup. If you're using red cabbage, I suggest topping that raw since you don't want to turn your ramen into a funky color :)
    4. Once the soup has been simmering for about 10 minutes, add in the fresh ramen and cook for an additional 3 minutes, tossing the ramen in the soup to coat the strands.
    5. Season with salt, to taste.
    6. Divide evenly amongst bowls and enjoy!
    Recipe Notes

    Some have noted that this is spicy. We did not feel any heat whatsoever but I thought I should note this. If you are sensitive to heat, start with 1 tablespoon and increase, to taste. I used Thai Kitchen's red curry paste.

    Nutrition Facts
    Coconut Curry Ramen
    Amount Per Serving (1 serving)
    Calories 439 Calories from Fat 297
    % Daily Value*
    Total Fat 33g 51%
    Total Carbohydrates 33g 11%
    Dietary Fiber 2g 8%
    Sugars 7g
    Protein 4g 8%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate. 

  • 8 Comments
    Julie Wampler of Table for Two Blog
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    Comments

  • Nilam says:

    Where can I find fresh ramen?

    • Julie says:

      I found mine at Wegmans but you can try an Asian market too! But if you can’t find fresh, you can use the ramen packets and just use those noodles and not use the seasoning packets that come with them.

  • Elizabeth @ Take On E says:

    Ahhhhhh this is warming me up just looking at it! I can’t believe how freakin’ cold it is outside lately. I’ve never had fresh ramen before, but if it’s anything like fresh pasta, I’ll bet I won’t want to go back to dried after I try it!

    • Julie says:

      It IS like fresh pasta, actually!!

  • Patty says:

    I am using packaged dry ramen. How many ramen cakes should I use for this recipe? Thank you!

    • Julie says:

      I would use 2-3

  • Micuko says:

    Ah, it’s June, I am at the beach, and all I crave is a bowl of spicy ramen. Hence looking up ramen recipes. xD This looks good, I love ramen and I love curry, I will surely love this then, thank you for the recipe.

    • Julie says:

      Hope you enjoy!! Ramen is good year-round!

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