Minute Coconut Curry Ramen

$- 2 packs of instant ramen noodles (discard the seasoning packets) - 1 can (400ml) coconut milk - 1 tablespoon red curry paste - 2 cups vegetable broth - 1 tablespoon soy sauce - 1 cup snow peas - 1 red bell pepper, thinly sliced - 1 cup mushrooms, sliced - 1 tablespoon lime juice - Fresh cilantro for garnish - Sliced chili for heat The heart of this dish lies in its simple yet vibrant ingredients. Instant ramen noodles form the base, providing a quick and hearty texture. Coconut milk adds creaminess and a subtle sweetness. Red curry paste gives the dish its bold flavor. Next, vegetable broth enhances the soup's depth. Soy sauce adds saltiness, balancing the creaminess. Fresh vegetables like snow peas, red bell pepper, and mushrooms bring crunch and bright colors. For a zesty touch, lime juice is fantastic. Fresh cilantro adds a refreshing note, while sliced chili can give your ramen a spicy kick. Adjust these optional ingredients to fit your taste. Feel free to mix and match. Each ingredient contributes to the overall flavor. The beauty of this recipe is its flexibility. Enjoy creating your perfect bowl of Minute Coconut Curry Ramen! 1. Heat a drizzle of oil in a large pot over medium heat. 2. Add minced garlic and grated ginger. Sauté for about 1 minute. 3. The smell will be amazing! Stir in 1 tablespoon of red curry paste. Cook for another minute. 1. Pour in 1 can of coconut milk and 2 cups of vegetable broth. 2. Stir well to combine all the flavors. 3. Bring the mixture to a gentle simmer. 1. Add 1 cup of sliced mushrooms, 1 thinly sliced red bell pepper, and 1 cup of snow peas. 2. Let it all simmer for about 5 minutes. You want the veggies tender but not mushy. 3. While the veggies cook, prepare 2 packs of instant ramen noodles. Follow the package instructions. Usually, it takes 3-4 minutes in boiling water. Drain the noodles and set them aside. 1. Once the vegetables are cooked, add 1 tablespoon of soy sauce and 1 tablespoon of lime juice to the pot. 2. Mix in the cooked ramen noodles with the broth. Stir well to coat the noodles in the flavor. 3. Serve immediately in bowls. Garnish with fresh cilantro and optional sliced chili for some extra heat. Enjoy your delicious meal! To make your coconut curry ramen just right, adjust the spice levels. If you like heat, add sliced chili. You can stir it in or use it as a garnish. This small change can really amp up the flavor. Fresh herbs also make a big difference. Cilantro adds a bright taste. Just sprinkle it on top before serving. This simple step elevates your dish and makes it look great. Prepping vegetables ahead of time is a smart move. Chop your snow peas, bell pepper, and mushrooms the day before. Store them in the fridge. This way, your cooking time will be much shorter. Using pre-cooked noodles is another great trick. You can buy these at the store. They save you time and can be ready in just a minute. Pair your ramen with simple sides. A fresh salad or some spring rolls work well. They balance the meal and add variety. For garnishes, get creative! Besides cilantro, try adding lime wedges or sesame seeds. These extras make your dish look fancy and taste even better. {{image_2}} To make this dish vegetarian or vegan, simply swap chicken broth for vegetable broth. This keeps the flavor rich without meat. You can also add tofu for extra protein. Firm tofu works best. Just cube it and toss it in when you add the veggies. It absorbs the curry flavor well. Want to switch things up? Try green or yellow curry paste instead of red. Each paste has its own unique taste. You can also mix in different vegetables or proteins. Broccoli, carrots, or zucchini can add crunch. If you like meat, consider chicken or shrimp. They cook quickly and blend nicely with the curry. If you need gluten-free ramen, look for rice noodles. They cook fast and taste great. You can also add an egg for a creamy texture. To do this, crack an egg into the broth just before serving. Shrimp is another tasty option. Add it when the veggies are almost done cooking. It cooks quickly and adds a nice touch. To keep your leftover ramen fresh, place it in the fridge right away. Use an airtight container to prevent moisture loss. This helps keep the noodles from drying out. You can store it in the fridge for up to three days. When reheating, add a splash of water or broth to keep it moist. Heat it slowly on the stove for the best flavor. Stir gently to mix everything well. Avoid using the microwave if you can. It can make the noodles mushy. You can freeze coconut curry ramen, but it’s best to freeze the broth and noodles separately. This keeps the noodles from getting too soft. To freeze, pour the cooled broth into freezer-safe bags. Lay the bags flat for easy storage. When you are ready, thaw it in the fridge overnight. Reheat and add freshly cooked noodles. Minute Coconut Curry Ramen takes about 20 minutes to make. You will spend 10 minutes preparing the ingredients. The cooking time is also around 10 minutes. This quick meal is perfect for busy days when you need something tasty fast. Yes, you can add meat to this recipe. Chicken or beef works well. For chicken, use cooked, shredded pieces. You can also add thin strips of beef. Just add the meat to the pot with the vegetables. This will let the flavors blend nicely. You should use instant ramen noodles for this recipe. They cook quickly and soak up the curry flavor. Discard the seasoning packets that come with them. You can also try whole wheat ramen or rice noodles if you prefer. Yes, this recipe is great for meal prep. You can make a big batch and store it. Just keep the noodles and broth separate until serving. This will help the noodles stay firm. Store in airtight containers in the fridge for up to three days. You can make delicious Minute Coconut Curry Ramen with just a few simple ingredients. Start with instant ramen, coconut milk, and red curry paste. Add fresh veggies and adjust the spice to your liking. Remember, you can personalize this dish, whether you want it vegetarian or with meat. This recipe is quick, easy, and perfect for meal prep. With the right tips, you can maximize flavor and enjoy your ramen at its best. Now, it's time to get cooking and enjoy a tasty bowl of comfort!$

Savor a taste of Thailand with this Minute Coconut Curry Ramen that’s ready in just 20 minutes! This flavorful dish combines creamy coconut milk, zesty red curry paste, and fresh veggies for a delicious meal that’s both quick and satisfying. Perfect for busy weeknights, it's a bowl of warmth and comfort. Click through to discover the full recipe and learn how to elevate your ramen game today!

Print Recipe Pin Recipe

Ingredients

2 packs of instant ramen noodles (discard the seasoning packets)

1 can (400ml) coconut milk

1 tablespoon red curry paste

2 cups vegetable broth

1 tablespoon soy sauce

1 teaspoon ginger, grated

2 cloves garlic, minced

1 cup snow peas

1 red bell pepper, thinly sliced

1 cup mushrooms, sliced

1 tablespoon lime juice

Fresh cilantro for garnish

Optional: sliced chili for extra heat

Instructions

In a large pot, heat a drizzle of oil over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.

Stir in the red curry paste and cook for another minute to incorporate the flavors.

Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.

Add the sliced mushrooms, bell pepper, and snow peas to the pot. Allow to simmer for about 5 minutes or until the vegetables are tender.

Meanwhile, cook the ramen noodles according to the package instructions (usually about 3-4 minutes in boiling water). Drain and set aside.

Once the vegetables are cooked, add the soy sauce and lime juice to the curry broth, adjusting seasoning to taste.

Add the cooked ramen noodles directly into the pot, mixing them with the delicious curry broth.

Serve immediately in bowls, garnishing with fresh cilantro and optional sliced chili for an extra kick.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4