Quick way to grow 5-Star Thai Coconut Curry Ramen
This recipe provides a quick and delicious way to make 5-star Thai Coconut Curry Ramen at home, perfect for a satisfying meal. It combines the rich flavors of coconut milk and red curry with tender ramen noodles.
Equipment
- Large Pot
- Dutch Oven
Ingredients
Main Ingredients
- 12 oz Ramen Noodles
- 28 oz Coconut Milk full-fat
- 4 tbsp Red Curry Paste
- 4 cups Vegetable Broth
- 2 tbsp Soy Sauce
- 1 tbsp Brown Sugar
- 2 tbsp Lime Juice
- 1 tsp Sesame Oil
- 4 cloves Garlic minced
- 1 tbsp Ginger grated
- 1 red Bell Pepper sliced
- 8 oz Mushrooms sliced
- 5 oz Spinach
Garnish (Optional)
- Fresh Cilantro chopped
- Green Onions sliced
- Lime Wedges
- Sriracha to taste
Instructions
Prepare the Aromatics
- Heat sesame oil in a large pot or Dutch oven over medium heat. Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
Build the Curry Base
- Stir in red curry paste and cook for another minute, allowing the flavors to deepen. Pour in coconut milk and vegetable broth, then bring the mixture to a simmer.
Add Vegetables and Seasonings
- Add sliced bell pepper and mushrooms to the pot. Season with soy sauce, brown sugar, and lime juice.
Cook the Ramen
- Add ramen noodles to the simmering broth and cook according to package directions, typically 3-5 minutes, until tender. Stir in the spinach during the last minute of cooking until wilted.
Serve and Garnish
- Ladle the ramen into bowls. Garnish with fresh cilantro, sliced green onions, and lime wedges. Add a dash of Sriracha if desired for extra heat.
Notes
For a richer flavor, consider using homemade vegetable broth. You can also customize the vegetables based on what you have on hand, such as bok choy or snap peas.