Description
Enjoy a comforting bowl of Spicy Coconut Curry Ramen, featuring a creamy coconut milk base infused with aromatic spices and fresh vegetables. This vibrant dish is perfect for cozy nights or impressing guests with its rich flavors and textures.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon turmeric powder
- 1 teaspoon chili flakes (adjust to taste)
- 8 oz ramen noodles
- 1 cup baby spinach
- 1 cup sliced mushrooms (shiitake or button)
- 1 red bell pepper, sliced
- 1 cup bean sprouts
- Fresh cilantro, for garnish
- Chili oil, for drizzling (optional)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic and grated ginger to the pot. Stir them in and cook for another 1-2 minutes, ensuring they dont burn.
- Next, add the red curry paste. Stir it into the onion mixture, cooking for about 2 minutes.
- Pour in the can of coconut milk, stirring well to combine it with the onion and curry paste mixture.
- Add the vegetable broth to the pot. Stir everything together, and bring the mixture to a gentle simmer.
- Once simmering, add the soy sauce, lime juice, brown sugar, turmeric powder, and chili flakes. Stir well to combine all the ingredients. Taste the broth and adjust the seasoning if necessary.
- In a separate pot, bring water to a boil. Add the ramen noodles and cook according to the package instructions, usually about 3-4 minutes.
- While the noodles are cooking, add the sliced mushrooms and red bell pepper to the pot with the simmering broth. Let them cook for about 5 minutes until tender.
- After the noodles are cooked, drain them and add them directly to the pot with the broth and vegetables. Stir gently to combine everything.
- Finally, add the baby spinach and bean sprouts to the pot. Stir them in just before serving.
- Allow the ramen to simmer for an additional 2-3 minutes to meld the flavors together.
- Ladle the ramen into bowls, ensuring to include plenty of broth, noodles, and vegetables in each serving.
- Garnish with fresh cilantro and drizzle with chili oil if desired.
Notes
- Adjust the chili flakes according to your spice preference.
- Feel free to add other vegetables like carrots or zucchini for extra nutrition.
- This dish can be made vegan by ensuring all ingredients are plant-based.
- Prep Time: 15 minutes
- Cook Time: 25 minutes