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Curry Coconut Ramen Bowl

Featured in: Evening Suppers

This vibrant dish features noodles bathed in a creamy coconut broth infused with warming curry spices. Fresh vegetables like carrots, bell peppers, mushrooms, and spinach add texture and brightness. The broth is gently simmered with aromatics like garlic, ginger, and turmeric, then combined with ramen noodles and garnished with green onions, cilantro, and lime wedges. Quick to prepare and easily customizable with added proteins or vegetable substitutions, this comforting bowl suits vegetarian and vegan preferences.

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Updated on Thu, 20 Nov 2025 08:00:00 GMT
Steaming bowl of Curry Coconut Ramen with colorful vegetables and fresh cilantro garnish. Save
Steaming bowl of Curry Coconut Ramen with colorful vegetables and fresh cilantro garnish. | moonthyme.com

A vibrant, budget-friendly noodle soup featuring creamy coconut milk, warming curry spices, and fresh vegetables for a comforting and satisfying meal.

This ramen was my weeknight favorite when I needed both warmth and nutrition fast. Its vibrant broth and fresh vegetables brought smiles around my table every time.

Ingredients

  • Vegetable oil: 1 tablespoon
  • Onion: 1 small, finely diced
  • Garlic: 3 cloves, minced
  • Fresh ginger: 1 tablespoon, grated
  • Red curry paste: 2 tablespoons (mild or hot as desired)
  • Ground turmeric: 1 teaspoon
  • Ground coriander: 1 teaspoon
  • Vegetable broth: 4 cups
  • Coconut milk: 1 can (13.5 oz/400 ml)
  • Dried ramen noodles: 10 oz (280 g)
  • Carrot: 1 medium, julienned
  • Red bell pepper: 1, thinly sliced
  • Baby spinach: 2 cups
  • Mushrooms: 1 cup, sliced
  • Green onions: 2, thinly sliced
  • Lime: 1, cut into wedges
  • Fresh cilantro: chopped
  • Sriracha or chili flakes: optional

Instructions

Prepare Aromatics:
Heat vegetable oil in a large pot over medium heat. Add onion and cook for 2 to 3 minutes until softened.
Add Flavor Base:
Add garlic and ginger. Cook for 1 minute until fragrant.
Spice It Up:
Stir in red curry paste, turmeric, and coriander. Stir and fry for 1 minute to release aromas.
Simmer Broth:
Pour in vegetable broth and coconut milk. Mix well and bring to a gentle simmer.
Cook Vegetables:
Add carrot, bell pepper, and mushrooms. Simmer for 5 minutes until tender.
Noodles:
Add ramen noodles. Cook as package directs (typically 3 to 4 minutes), stirring occasionally.
Add Spinach:
Stir in spinach and cook for 1 minute until wilted.
Season:
Taste then adjust salt, pepper, and curry paste as needed.
Finish & Serve:
Ladle ramen into bowls. Top with green onions, cilantro, lime wedges, and a swirl of sriracha or chili flakes if you like.
Creamy, fragrant Curry Coconut Ramen served with a lime wedge, promising a savory, satisfying taste. Save
Creamy, fragrant Curry Coconut Ramen served with a lime wedge, promising a savory, satisfying taste. | moonthyme.com

My kids love assembling their own bowls with extra lime and crunchy veggies, making dinnertime interactive and joyful.

Required Tools

Large pot, chefs knife, cutting board, ladle

Allergen Information

Contains wheat (noodles) and possibly soy; coconut is a tree nut. Always confirm with ingredient labels if you have allergies.

Nutritional Information (per serving)

Calories: 410, Total Fat: 18 g, Carbohydrates: 54 g, Protein: 9 g

Hearty and flavorful Curry Coconut Ramen, ready to eat, with floating vegetables and bright green onion. Save
Hearty and flavorful Curry Coconut Ramen, ready to eat, with floating vegetables and bright green onion. | moonthyme.com

Enjoy the bold flavors and easy comfort this ramen brings to your table on any busy evening.

Recipe FAQ

→ What type of noodles work best?

Dried ramen noodles are preferred for their texture and quick cooking time, but any thin wheat noodle can be used.

→ Can I make this dish vegan?

Yes, use vegan-friendly curry paste and noodles to keep it plant-based without compromising flavor.

→ How can I adjust the spice level?

Choose mild or hot red curry paste to control heat, and add sriracha or chili flakes as a garnish for extra kick.

→ What vegetables complement the broth well?

Carrots, bell peppers, mushrooms, and spinach add color, nutrition, and texture, but snap peas, corn, or bok choy are great alternatives.

→ Is this dish suitable for quick weeknight meals?

Absolutely, with a total cooking time of around 30 minutes, it's perfect for an easy, satisfying dinner.

Curry Coconut Ramen Bowl

A hearty, creamy noodle bowl with curry spices, coconut milk, and fresh vegetables ready in 30 minutes.

Prep Time
10 min
Time to Cook
20 min
Total Duration
30 min
Created by Lydia Brooks


Skill Level Easy

Cuisine Asian Fusion

Portions 4 Serving Size

Diet Info Vegetarian Friendly, No Dairy

What You'll Need

Broth

01 1 tablespoon vegetable oil
02 1 small onion, finely diced
03 3 cloves garlic, minced
04 1 tablespoon fresh ginger, grated
05 2 tablespoons red curry paste
06 1 teaspoon ground turmeric
07 1 teaspoon ground coriander
08 4 cups vegetable broth
09 1 can (13.5 oz) coconut milk

Noodles & Vegetables

01 10 ounces dried ramen noodles
02 1 medium carrot, julienned
03 1 red bell pepper, thinly sliced
04 2 cups baby spinach
05 1 cup sliced mushrooms

Garnishes

01 2 green onions, thinly sliced
02 1 lime, cut into wedges
03 Fresh cilantro, chopped
04 Sriracha or chili flakes (optional)

How to Make It

Step 01

Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened.

Step 02

Add Ginger and Garlic: Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.

Step 03

Incorporate Spices: Add red curry paste, ground turmeric, and ground coriander; stir and cook for 1 minute to release aromas.

Step 04

Build Broth: Pour in vegetable broth and coconut milk. Stir thoroughly and bring to a gentle simmer.

Step 05

Cook Vegetables: Add julienned carrot, sliced red bell pepper, and mushrooms. Simmer for 5 minutes until vegetables soften.

Step 06

Add Noodles: Introduce ramen noodles and cook according to package directions, usually 3 to 4 minutes, stirring occasionally.

Step 07

Wilt Spinach: Stir in baby spinach and cook for 1 minute until wilted.

Step 08

Adjust Seasoning: Taste broth and season with salt, pepper, or additional curry paste as preferred.

Step 09

Serve and Garnish: Ladle soup into bowls and top with green onions, cilantro, lime wedges, and a drizzle of sriracha or chili flakes if desired.

Tools Needed

  • Large pot
  • Chef's knife
  • Cutting board
  • Ladle

Allergen Details

Review every ingredient for allergens and ask a medical professional when unsure.
  • Contains wheat (ramen noodles) and may contain soy (curry paste or broth). Coconut is a tree nut allergen.

Nutrition Details (each serving)

These details are for reference only, and shouldn't replace healthcare advice.
  • Energy: 410
  • Fats: 18 g
  • Carbohydrates: 54 g
  • Proteins: 9 g