Description
This Spicy Coconut Curry Ramen is a flavorful and comforting vegan noodle soup that combines creamy coconut milk with bold red curry paste and fresh vegetables. Quick to prepare and perfect for a cozy meal, it features tender shiitake mushrooms, bell pepper, and carrots simmered in a fragrant broth, finished with lime juice and fresh cilantro for a bright, spicy kick.
Ingredients
Scale
Soup Base
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sriracha (adjust to taste)
Vegetables
- 1 cup sliced shiitake mushrooms
- 1/2 red bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 2 green onions, sliced
Other
- 2 packs ramen noodles (discard seasoning)
- Juice of 1 lime
- Fresh cilantro and lime wedges for garnish
Instructions
- Sauté aromatics: Heat sesame oil in a large saucepan over medium heat. Add minced garlic and grated ginger, sautéing for 1 to 2 minutes until fragrant to build the flavor base.
- Add curry paste: Stir in red curry paste and cook for another minute, allowing the spices to bloom and enhance the aroma of the dish.
- Make the broth: Pour in the full-fat coconut milk, vegetable broth, soy sauce, and sriracha. Stir to combine all ingredients thoroughly, then bring the mixture to a simmer to meld flavors.
- Cook vegetables: Add sliced shiitake mushrooms, thinly sliced red bell pepper, and shredded carrots to the simmering broth. Cook for 5 to 7 minutes until the vegetables are tender but still vibrant.
- Prepare noodles: While the broth and vegetables cook, cook ramen noodles according to package instructions without adding the seasoning packet. Drain the noodles once cooked.
- Combine noodles and broth: Add the cooked ramen noodles to the curry broth and stir well to coat the noodles in the flavorful sauce.
- Finish with lime and garnish: Squeeze the juice of one lime into the soup for brightness. Stir to combine, then serve hot topped with sliced green onions, fresh cilantro leaves, and extra lime wedges on the side.
Notes
- For added protein, top with soft-boiled eggs or cubes of tofu.
- Feel free to use any vegetables you have on hand such as spinach, bok choy, or snap peas.
- Adjust the spice level by reducing or increasing the amount of sriracha and red curry paste according to your taste.
