Go Back
Spicy Coconut Curry Ramen Recipe
Ash Tyrrell

Spicy Coconut Curry Ramen Recipe

I can’t wait to share my experience making this spicy coconut curry ramen. It’s one of those dishes that feels like a warm hug in a bowl. The creamy coconut milk perfectly balances the heat from the curry paste, creating an irresistible blend of flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Ramen noodles 1 pack per serving: Use fresh or dried ramen for the best texture. Avoid overcooking them.
  • Coconut milk 1 can: Full-fat is best for a rich and creamy broth!
  • Red curry paste 2 tablespoons: Brings the heat and depth to the broth. Adjust to taste.
  • Garlic 3 cloves, minced: Adds flavor and an aromatic base to the dish.
  • Ginger 1 tablespoon, grated: Brings a warm, spicy note that complements the curry.
  • Chicken or vegetable broth 4 cups: Choose a flavorful broth to enhance the richness of the dish.
  • Onion 1 small, chopped: Adds a hint of sweetness when sautéed.
  • Green onions for garnish: Fresh and vibrant, they’re perfect as a final topping.
  • Lime 1, juiced: Brightens the flavors with a tangy twist.
  • Carrot 1, julienned: Adds crunch and color to the ramen.
  • Bok choy 1 small head, chopped: A leafy vegetable that’s tender and mild.
  • Tofu or protein of choice 1 cup: Use firm tofu, shrimp, or chicken based on your preference.
  • Soy sauce 2 tablespoons: A salty umami kick for seasoning.
  • Chili paste optional, to taste: For an extra layer of spice.
  • Fresh herbs cilantro or basil, for garnish: Elevates the dish’s look and flavor.

Method
 

  1. Start by preparing all your ingredients. Dice the garlic, grate the ginger, and chop the onions, carrots, and bok choy. Cut your protein, like tofu, into bite-sized pieces. With everything ready, you’ll breeze through the cooking process!
  2. Heat a drizzle of oil in a large pot over medium heat. Add the minced garlic, grated ginger, and chopped onions, cooking them until fragrant and slightly softened. This builds the base of the dish and awakens all those bold flavors.
  3. Stir in the red curry paste and cook for a minute to release its aroma. Then pour in the coconut milk and mix thoroughly. Watch as the broth turns into a creamy, vibrant base that’s the heart of this dish.
  4. Slowly add the chicken or vegetable broth, soy sauce, lime juice, and optional chili paste. Stir well and bring it to a gentle boil. Reduce to a simmer and add your chosen protein, letting it cook and absorb the broth’s flavors.
  5. Toss in the ramen noodles, carrots, and bok choy into the simmering broth. Stir everything gently, cooking for about 5-7 minutes until the noodles are tender and the vegetables are cooked but still slightly crunchy.
  6. Ladle the ramen into bowls and garnish with green onions, fresh herbs like cilantro or basil, and a lime wedge. Drizzle with chili oil for spicy fans. This step elevates the dish and makes it as visually appealing as it is delicious!

Notes

  • Full-Fat Coconut Milk: Always go for the full-fat version for the richest broth.
  • Customize the Spice: Adjust red curry paste or chili paste to match your preferred heat level.
  • Cook Noodles Separately for Meal Prep: Prevent them from soaking up too much broth by cooking noodles separately if you plan to save leftovers.
  • Don’t Skip Fresh Herbs: Cilantro and basil add a burst of flavor and brightness to every bite.
  • Evenly Chop Veggies: This ensures uniform cooking and balances texture in each spoonful