Coconut Curry Ramen

This warm, creamy, and flavourful Coconut Curry Ramen brings together the richness of coconut milk and the spice of red curry, making it a comforting and satisfying meal.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 2 packs of instant ramen noodles
• 1 tbsp sesame oil
• 1 tbsp ginger, minced
• 2 garlic cloves, minced
• 1 tbsp red curry paste
• 1 can coconut milk
• 2 cups vegetable stock 
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 small carrots, julienned or sliced thin
• 1 cup spinach leaves
• 1/2 cup sliced mushrooms
• 1 boiled egg, for topping
• sriracha

Instructions

1. Prepare the ramen noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat the sesame oil over medium heat. Add the minced ginger and garlic, and sauté for 1-2 minutes until fragrant.
3. Stir in the red curry paste and cook for another minute.
4. Pour in the coconut milk and vegetable stock, stirring to combine. Add the soy sauce and lime juice. Bring the soup to a simmer and let it cook for 2-3 minutes.
5. Add the sliced carrots, spinach and mushrooms to the pot. Let everything simmer together for another 2 minutes until the vegetables are tender.
6. Add the cooked ramen noodles to the pot and stir to combine. 
7. Let it simmer for an additional minute to ensure everything is heated through.
8. Divide the coconut curry ramen into bowls.
9. Top with a boiled egg and a drizzle of sriracha for extra heat.

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