Hey there my friend 
. If you love creamy, spicy, and soul-warming ramen, this coconut curry ramen recipe is for you. It’s packed with bold flavors, rich coconut milk, and just the right amount of heat.
And the best part? You don’t need a fancy restaurant to enjoy this. I am going to show you how to make it right at home, with simple steps that will have you slurping away in no time.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot
- Wooden spoon
- Ladle
- Knife
- Cutting board
- Measuring cups and spoons
- Small bowl
- Strainer (optional, for rinsing noodles)
Important Info
- Servings: 2 large bowls
- Estimated Cost to make this recipe: About $8 for two servings
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Calories per serving: About 500 kcal
- Cook method: Stovetop
- Season: Perfect all year round
- Courses: Main Course
- Cuisine: Asian-inspired
- Diets: DairyFreeDiet, VegetarianDiet (if made without chicken)
How to Make Coconut Curry Ramen
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 cups coconut milk
- 2 cups vegetable or chicken broth
- 2 packs ramen noodles
- 1 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp oil (vegetable or sesame)
- 1/2 cup sliced mushrooms
- 1/2 cup shredded carrots
- 1/2 cup chopped bell peppers
- 1/2 cup cooked shredded chicken (optional)
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional for extra spice)
- **Fresh cilantro and green onions for garnish
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Coconut milk | Heavy cream (for a non-vegan version) |
| Red curry paste | Yellow curry paste or a mix of curry powder and chili flakes |
| Ramen noodles | Rice noodles or udon noodles |
| Soy sauce | Tamari or coconut aminos |
| Brown sugar | Honey or white sugar |
| Vegetable broth | Chicken broth |
Instructions
- Heat the oil in a large pot over medium heat. Add the minced garlic and grated ginger, then sauté for 30 seconds until fragrant.
- Stir in the red curry paste and cook for another minute to bring out its flavor.
- Pour in the coconut milk and broth. Stir well to combine.
- Add soy sauce, lime juice, brown sugar, salt, and black pepper. Let it simmer for 5 minutes.
- Toss in the mushrooms, carrots, and bell peppers. If using chicken, add it now. Simmer for another 5 minutes until the veggies are tender.
- Cook the ramen noodles separately according to the package instructions, then drain and add them to the pot.
- Stir everything together and let the noodles soak up the broth for 1-2 minutes.
- Taste and adjust seasoning if needed. If you like it spicier, add red pepper flakes.
- Serve hot, garnished with fresh cilantro and green onions.
Helpful Tips
- Use full-fat coconut milk for the best creamy texture.
- If you want a thicker broth, let it simmer for a few more minutes before adding the noodles.
- Add more veggies like spinach, bok choy, or bean sprouts for extra nutrition.
- For a protein boost, add tofu, shrimp, or extra chicken.
- Don’t overcook the ramen noodles, or they’ll turn mushy.
What to Serve with Coconut Curry Ramen
Coconut curry ramen is already a complete meal, but you can serve it with:
- Steamed dumplings
- Spring rolls
- A side of kimchi or pickled vegetables
- Crispy tofu bites
How Do You Serve the Recipe?
Use deep bowls to serve this ramen so the broth doesn’t spill over. A large spoon and chopsticks work best, but a fork will do if that’s what you have.
Where Do You Serve This Recipe the Most?
This ramen is perfect for cozy nights at home, casual dinner gatherings, or even meal prepping for busy weekdays. If you love warm, comforting meals, this one is for you. It also works great for a simple yet impressive dinner date.
Storage
Short-term Storage (Room Temperature)
- If you plan to eat it within 2 hours, keep the ramen covered in the pot to retain heat.
Refrigeration
- Store leftovers in an airtight container for up to 3 days.
- Keep the broth separate from the noodles to avoid sogginess.
- Reheat on the stove over low heat or in the microwave.
Freezing
- The broth can be frozen for up to 3 months. Let it cool before storing in a freezer-safe container.
- Do not freeze the noodles. They become too soft when thawed.
Frequently Asked Questions
Can I make this without curry paste?
Yes, you can use curry powder mixed with chili flakes, but the taste will be slightly different.
Is this a family-friendly recipe?
Yes, but if serving kids, reduce the spice level by skipping the red pepper flakes.
Can I use different types of noodles?
Yes, rice noodles, udon, or even spaghetti can work as substitutes.
How do I make this ramen vegan?
Use vegetable broth and skip the chicken. You can add tofu or more veggies for protein.
Can I prepare this ahead of time?
Yes, but store the broth and noodles separately. Mix them together just before serving to avoid sogginess.