Coconut Curry Ramen Bowl (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon coconut oil or olive oil
02 -
1 small onion, sliced
03 -
2 garlic cloves, minced
04 -
1 tablespoon fresh ginger, grated
05 -
2–3 tablespoons red curry paste
06 -
1 tablespoon soy sauce
07 -
1 teaspoon brown sugar or maple syrup (optional)
08 -
4 cups vegetable broth
09 -
1 (14 oz) can full-fat coconut milk
10 -
2 packs ramen noodles (discard seasoning packets)
→ Vegetables and Garnish
11 -
1 cup sliced mushrooms (shiitake, cremini, or button)
12 -
1 cup baby spinach or bok choy
13 -
Juice of 1/2 lime
14 -
Fresh cilantro, chili oil, or sliced green onions (for garnish)
# Instructions:
01 -
In a large pot, heat coconut oil over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic and ginger and cook for 1 minute until fragrant.
02 -
Stir in red curry paste, cooking for 1 minute to bloom the flavor. Add soy sauce, brown sugar, vegetable broth, and coconut milk. Bring to a gentle simmer.
03 -
Add mushrooms and simmer for 5–7 minutes until tender. Add ramen noodles and cook according to package instructions (usually 3–4 minutes). Stir in spinach or bok choy and lime juice just before serving.
04 -
Ladle into bowls and top with fresh cilantro, green onions, and a drizzle of chili oil or sriracha if desired. Serve with extra lime wedges on the side.
# Notes:
01 -
Add tofu, shredded chicken, or shrimp for extra protein.
02 -
Want it creamier? Stir in 1–2 tablespoons of peanut butter for a Thai-style twist.
03 -
Leftovers will thicken; add a splash of broth or water to loosen when reheating.