Let’s dive into the world of comforting flavors with this Coconut Curry Ramen recipe. Imagine tender ramen noodles swimming in a rich, aromatic coconut curry broth. The star of our show is undoubtedly the curry paste, which infuses every spoonful with warmth and depth. As you prepare this nourishing meal, you’ll find yourself drawn to the enticing aroma and the promise of a cozy dining experience. So, let’s gather our ingredients and embark on this culinary journey together!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Ingredients:
- 2 packs (about 7 oz each) of ramen noodles
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon red curry paste
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable broth
- 1 cup sliced bell peppers (use a mix of colors for visual appeal)
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 tablespoon soy sauce
- Juice of 1 lime
- Fresh cilantro leaves for garnish
Instructions:
- Cook the Ramen Noodles:
- Boil the ramen noodles according to package instructions.
- Drain and set aside.
- Sauté the Aromatics:
- Heat vegetable oil in a large pot or deep skillet over medium heat.
- Add the thinly sliced onion and minced garlic. Sauté until the onion turns soft and translucent.
- Create the Coconut Curry Base:
- Stir in the red curry paste, coating the onions and garlic.
- Pour in the coconut milk and vegetable broth. Mix well.
- Bring the mixture to a gentle simmer.
- Add the Veggies and Noodles:
- Add the sliced bell peppers and mushrooms to the simmering broth.
- Let them cook for about 5 minutes until slightly tender.
- Toss in the cooked ramen noodles and baby spinach.
- Season with soy sauce and lime juice.
- Serve Warm:
- Ladle the Coconut Curry Ramen into bowls.
- Garnish with fresh cilantro leaves.
- Serve warm and slurp away!
Nutritional Information (per serving):
- Calories: Approximately 450 kcal
- Protein: 10 g
- Carbohydrates: 60 g
- Fat: 20 g
- Fiber: 5 g
- Vitamin C: 50% of daily value