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Coconut Curry Ramen

Coconut Curry Ramen

Coconut Curry Ramen features instant noodles in creamy coconut curry broth with garlic ginger and savory depth for a quick comforting soup.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Thai-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 packs Instant Ramen Noodles
  • 1 tbsp Neutral Oil
  • 3 Cloves Garlic
  • 1 tsp Fresh Ginger
  • 1 tbsp Red Curry Paste
  • 1 13.5 oz can Coconut Milk full fat
  • 2 cups Chicken Broth
  • 1 tbsp Light Soy Sauce
  • 1 tsp Brown Sugar
  • 1 tsp Lime Juice
  • 2 Green Onions
  • 1 tsp Chili Oil

Equipment

  • Saucepan
  • Ladle
  • Knife
  • Cutting board

Method
 

  1. Heat neutral oil in a saucepan over medium heat. Add garlic and ginger then sauté until fragrant and lightly golden.
  2. Stir in red curry paste and cook for 30 seconds until aromatic. This builds the base for coconut curry noodle soup.
  3. Pour in coconut milk and chicken broth. Stir well and bring to a gentle simmer until the broth turns smooth and creamy.
  4. Add soy sauce and brown sugar then stir to balance the savory sweet flavor of creamy curry ramen.
  5. Add ramen noodles directly into the simmering broth and cook until tender while gently separating strands.
  6. Remove from heat and stir in lime juice. Ladle into bowls and garnish with green onions and chili oil.

Notes

Simmer gently instead of boiling to prevent coconut milk from separating and keep the broth silky.