Coconut Curry Ramen Soup
If you’re looking for a warm, comforting bowl of soup that’s quick and easy to make, this Coconut Curry Ramen Soup is a perfect choice. It combines creamy coconut milk, aromatic spices, and ramen noodles to create a delicious meal that feels both indulgent and wholesome. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to cozy you up. Let’s dive into the steps and get cooking!
If you’re looking for more Soups that Don’t Suck you can check them out here!
Why You’ll Love This Recipe:
This Coconut Curry Ramen Soup is your go-to recipe for several reasons:
- Quick and Easy: Ready in under 30 minutes, it’s perfect for a weeknight meal.
- Customizable: Add your favorite veggies or proteins to suit your taste.
- Rich Flavour: The combination of coconut milk, garlic, ginger, red curry paste and broth creates a deliciously creamy and aromatic broth.
- Healthful: Packed with nutrients from fresh vegetables and optional lean proteins.
How to make Coconut Curry Ramen Soup:
Step One: In a pot over medium heat, add olive oil (or coconut oil). Once hot, sauté the minced shallot, garlic, and ginger for about 2 minutes, stirring frequently until fragrant.
Step Two: Stir in the red curry paste and cook for another 2 minutes, allowing the flavours to meld.
Step Three: Pour in approximately 4 cups of broth and a can of coconut milk. Stir well and bring to a bubble. Let it simmer for 15-20 minutes to enhance the flavours.
Step Four: While the broth is simmering, boil a separate pot of water and cook the ramen noodles until tender. Drain and set aside.
Step Five: Add lime juice, soy sauce, fish sauce, and sugar to the broth. Stir to combine and adjust seasoning to your preference.
Step Six: In bowls, place a portion of cooked ramen noodles and your choice of vegetables. You can either keep the vegetables raw or steam them separately. Ladle the hot coconut curry broth over the noodles and veggies. Option to add protein of your choice as well.
Step Seven: Top with crushed peanuts, sliced green onions, and fresh cilantro before serving.
How to Store This Soup:
This Coconut Curry Ramen Soup is best enjoyed fresh, but if you have leftovers:
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the broth separately from the noodles and vegetables for up to 2 months. When ready to eat, reheat the broth, cook fresh noodles, and add any desired vegetables.
Substitutions:
Feel free to tailor this recipe to your taste!
-
- Noodles: Use any type of noodles you have on hand, such as udon or soba.
- Broth: Swap out chicken broth for vegetable broth.
- Vegetables: Incorporate any veggies you like, such as carrots, bok choy, or mushrooms.
- Protein: Add cooked chicken, shrimp, or tofu for added protein!
As always, please tag me on social if you try this recipe out! I love nothing more than seeing your creations <3
Coconut Curry Ramen Soup
Ingredients
- 2 tbsp olive oil or coconut oil
- 2 cloves garlic minced
- 1 tbsp ginger minced or grated
- 1 shallot minced
- 2 tbsp red curry paste
- 1 can coconut milk
- 1 box broth chicken or vegetable
- 2 tbsp soy sauce
- 1 tbsp sugar
- A few dashes of fish sauce
- Juice of 1 lime
- 2 packs ramen noodles
- Green onions sliced
- Vegetable toppings bell pepper, snow peas, etc.
- Fresh cilantro for garnish
- Crushed peanuts for garnish
Instructions
- In a pot over medium heat, add olive oil (or coconut oil). Once hot, sauté the minced shallot, garlic, and ginger for about 2 minutes, stirring frequently until fragrant.
- Stir in the red curry paste and cook for another 2 minutes, allowing the flavours to meld.
- Pour in approximately 4 cups of broth and a can of coconut milk. Stir well and bring to a bubble. Let it simmer for 15-20 minutes to enhance the flavours.
- While the broth is simmering, boil a separate pot of water and cook the ramen noodles until tender. Drain and set aside.
- Add lime juice, soy sauce, fish sauce, and sugar to the broth. Stir to combine and adjust seasoning to your preference.
- In bowls, place a portion of cooked ramen noodles and your choice of vegetables. You can either keep the vegetables raw or steam them separately. Ladle the hot coconut curry broth over the noodles and veggies. Option to add protein of your choice as well.
- Top with crushed peanuts, sliced green onions, and fresh cilantro before serving.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
Learn more about me here!
What noodles did you use?
I haven’t tried this quite yet, but I’m looking forward to it! I did notice that you missed adding shallot to your ingredients list. 🙂
Thank you so much for letting me know! Just fixed 🙂
Made for a soup exchange night and we all loved it, no leftovers. I will be making it again!
You left the shallot off your recipe. Also what brand ramen noodles did you use? I can’t find any anywhere that look. like those. Thanks so much.