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 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.
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.
That STEAM!!! You know it’s gonna be good.
Coconut Curry Ramen
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
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
- Snow peas
- Red cabbage
- Squeeze of lime
- In a large pot over medium high heat, add the red curry paste, lemongrass, ginger, and garlic. Sauté for 2-3 minutes until fragrant.
- Add the coconut milk and vegetable broth and bring to a simmer.
- 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 :)
- 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.
- Season with salt, to taste.
- Divide evenly amongst bowls and enjoy!