Name: Spicy Coconut Curry Ramen
Prep time: PT-486511H56M50S
Cook time: 15 min
Total time: PT-486511H56M50S
Cuisine: Thai-Inspired
Ingredients: 4 cups vegetable broth; 1 can (14 oz) coconut milk; 2 tbsp red curry paste; 1 tbsp soy sauce or tamari; 1 tsp sesame oil; 1 tbsp grated ginger; 2 cloves garlic, minced; 1 tbsp lime juice; 2 tsp brown sugar; 2 packs instant ramen noodles (discard seasoning packets); 1 cup sliced mushrooms; ½ cup baby spinach; ½ cup chopped carrots; 2 green onions, sliced; Fresh cilantro, for garnish; Red pepper flakes (optional)

Why You’ll Love This Recipe

I love this ramen because it’s incredibly flavorful yet quick to prepare. The red curry paste gives it a spicy kick, balanced perfectly by the creamy coconut milk and a touch of lime. It’s totally customizable with whatever veggies I have on hand, and it always leaves me feeling warm, nourished, and full.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups vegetable broth
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon soy sauce or tamari
1 teaspoon sesame oil
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon lime juice
2 teaspoons brown sugar
2 packs instant ramen noodles (discard seasoning packets)
1 cup sliced mushrooms
1/2 cup baby spinach
1/2 cup chopped carrots
2 green onions, sliced
Fresh cilantro, for garnish
Red pepper flakes (optional, for extra heat)

directions

I start by combining the vegetable broth, coconut milk, red curry paste, soy sauce, sesame oil, grated ginger, garlic, lime juice, and brown sugar in a large pot. I bring it to a simmer over medium heat, stirring occasionally until the curry paste dissolves and the flavors meld—about 5 to 7 minutes.

Then I add the ramen noodles, gently breaking them apart, and cook according to the package instructions—usually about 3 to 4 minutes.

Once the noodles begin to soften, I add the mushrooms, carrots, and spinach to the pot and let it simmer for another 2 to 3 minutes, until the vegetables are tender and the noodles are fully cooked.

I always taste the broth and adjust it with more soy sauce or lime juice if needed. If I’m in the mood for extra spice, I add a sprinkle of red pepper flakes.

To serve, I ladle the ramen into bowls and top with sliced green onions and fresh cilantro. It’s best served hot.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 15 minutes to cook, with a total time of 25 minutes. Each serving has approximately 350 kcal.

Variations

Sometimes I add tofu or shredded chicken for protein. I also swap in bok choy or snap peas if I have them. For an even richer flavor, I use a splash of fish sauce or top with a soft-boiled egg.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it on the stove and add a bit of water or broth to loosen the noodles and revive the broth’s creaminess. I try to store the noodles separately from the broth if I know I’m making it ahead.

FAQs

Can I make this recipe vegan?

Yes, it’s already vegan as long as I use plant-based ramen noodles and ensure the curry paste doesn’t contain shrimp or fish.

Can I use light coconut milk?

I can, but I find full-fat coconut milk makes the broth creamier and more satisfying.

What if I don’t have red curry paste?

I can use green or yellow curry paste, but the flavor profile will change. Red curry gives the best balance of spice and depth.

Can I make this less spicy?

Absolutely. I just use 1 tablespoon of red curry paste and skip the red pepper flakes.

What other toppings can I use?

I like adding sliced jalapeños, sesame seeds, or even crushed peanuts for texture.

Conclusion

Spicy Coconut Curry Ramen is the cozy, flavorful meal I turn to when I want something warming and packed with personality. It’s fast, flexible, and incredibly satisfying—perfect for weeknights, rainy days, or anytime I’m craving a big bowl of comfort.