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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
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
- 13.5 ounce (383 ml) can of full fat coconut milk
- ½ – ⅔ cup (276 ml) vegetable broth or water or more if you like your soup thinner
- 21 ounces (595 g) of fresh ramen
- Salt, to taste
Add-ins and toppings
- Mushrooms
- Snow peas
- Red cabbage
- Squeeze of lime
Instructions
- In a large pot over medium high heat, add the red curry paste, lemongrass, ginger, and garlic. Sauté for 2-3 minutes until fragrant.3 tablespoons red curry paste*, 1 tablespoon lemongrass paste or 2 stalks of fresh lemongrass, 2 teaspoons ginger paste, 2 cloves of garlic
- Add the coconut milk and vegetable broth and bring to a simmer.13.5 ounce (383 ml) can of full fat coconut milk, 1/2 – 2/3 cup (276 ml) vegetable broth or water or more if you like your soup thinner
- 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 :)Mushrooms, Snow peas, Red cabbage, Squeeze of lime
- 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.21 ounces (595 g) of fresh ramen
- Season with salt, to taste.Salt
- Divide evenly amongst bowls and enjoy!
This looks great! Is it possible to sub Jamaican curry powder for the red curry paste?
two completely different flavor profiles and densities, but if you’re ok with that (i haven’t tried the Jamaican), then go for it. i just don’t know how that’ll taste since the flavor profile i was going for in this recipe was not with Jamaican curry powder.
I’ve been craving some delicious curry ramen for so long now and I’m so happy to have found this recipe. It was super easy and turned out delicious. I used dried lo mein noodles instead of fresh ramen since that’s what I happened to have on hand – boiled them in the sauce for 3 minutes to cook. Such great flavor! Highly recommend!
I think this was a great recipe!! The only thing is I used a pretty thick ramen noodle and I didn’t follow the instruction on the package! I think I should have cooked the noodles separate!! I would love this sauce on some chicken and rice though!!
How do I get fresh Ramen, all I know of is the packaged kind?
I get mine at Wegmans; if you can’t find fresh, you can just use the packaged kind
Soooo good! I actually added a dab of chili paste because I like my food spicy! My husband on the other hand does not, do he enjoyed it as is. He even said it taste better than the restaurant down the street! #winning
Wow, awesome!
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.
Hope you enjoy!! Ramen is good year-round!
I am using packaged dry ramen. How many ramen cakes should I use for this recipe? Thank you!
I would use 2-3
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!
It IS like fresh pasta, actually!!
Where can I find fresh ramen?
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.
@Julie, the lotus brand brown rice and millet ramen noodles are the best!! From Costco! They don’t get soggy like cheap ramen