Description
A rich and flavorful noodle soup made with creamy coconut milk, red curry, and fresh veggies—comforting, spicy, and ready in minutes.
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)
Instructions
In a large pot, combine broth, coconut milk, curry paste, soy sauce, sesame oil, ginger, garlic, lime juice, and brown sugar. Simmer 5–7 minutes until well blended.
Break in ramen noodles and cook 3–4 minutes per package instructions.
Add mushrooms, carrots, and spinach, simmering another 2–3 minutes until tender.
Taste and adjust with extra soy sauce or lime juice; add red pepper flakes if desired.
Serve hot, garnished with green onions and cilantro.
Notes
Add tofu, shredded chicken, or a soft‑boiled egg for more protein.
Swap veggies to bok choy, snap peas, or bell peppers.
Use a splash of fish sauce for an extra umami boost.
Light coconut milk works, but full‑fat keeps the broth creamier.
For milder heat, use 1 tbsp curry paste and omit pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
