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–+ servings
Thai Coconut Curry Ramen

Irresistible Thai Coconut Curry Ramen for Cozy Nights

Enjoy a comforting bowl of Thai Coconut Curry Ramen, rich in flavors and perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons red curry paste Consider using green curry paste for a milder flavor.
  • 1 can coconut milk Adds creaminess and richness.
  • 4 cups vegetable broth Chicken broth can be substituted.
For the Noodles
  • 8 ounces noodles (e.g., rice noodles or egg noodles) Gluten-free noodles can replace standard if needed.
For the Vegetables
  • 2 cups mixed vegetables (e.g., bell peppers, snap peas, carrots) Any seasonal vegetables can be swapped.
For Protein Options
  • protein (e.g., tofu, chicken, shrimp) Optional, adds heartiness.
For Seasoning
  • 1 tablespoon lime juice Brightens flavors.
  • fresh herbs (e.g., cilantro, basil) Enhances flavor and presentation.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat a tablespoon of oil over medium heat. Add 2 tablespoons of red curry paste and sauté for about 2 minutes or until fragrant.
  2. Pour in one can of coconut milk and 4 cups of vegetable broth, stirring gently to combine. Increase the heat to medium-high and bring to a gentle simmer.
  3. Once simmering, add 8 ounces of noodles and 2 cups of mixed vegetables. Cook for 5 to 7 minutes, stirring occasionally.
  4. If using protein, add it to the pot during the last 2 minutes of cooking.
  5. Remove the pot from heat and stir in the juice of one lime. Serve warm, garnished with fresh herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Add broth when reheating if needed.

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