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!
½ - ⅔cup(276ml)vegetable broth or water or more if you like your soup thinner
Saltto taste
21ounces(595g)of fresh ramen
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.
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!
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.