Name: Spicy Coconut Curry Ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons coconut oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red curry paste; 4 cups vegetable broth; 1 can (14 oz) coconut milk; 1 tablespoon soy sauce or tamari; 1 teaspoon maple syrup or brown sugar; 1 teaspoon sriracha (optional, for extra spice); 2 packs ramen noodles (discard seasoning packet); 1 cup mushrooms, sliced; 1 red bell pepper, thinly sliced; 1 cup baby spinach or bok choy; ½ cup shredded carrots; ½ block firm tofu or 1 cup cooked chicken, sliced; 2 green onions, chopped; 1 tablespoon lime juice; Fresh cilantro, for garnish; Sesame seeds, for garnish

Jump to Recipe·Print Recipe

This spicy coconut curry ramen is a rich and creamy dish infused with coconut milk, red curry paste, and aromatic spices. It’s packed with fresh vegetables and your choice of tofu or chicken for a comforting, flavor-packed meal. With just the right balance of heat, creaminess, and umami, this bowl of ramen is perfect for cozy nights or when I crave something hearty and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons coconut oil

1 small onion, finely chopped

1 tablespoon fresh ginger, grated

3 cloves garlic, minced

2 tablespoons red curry paste

1 can (14 oz) coconut milk

1 tablespoon soy sauce or tamari

4 cups vegetable broth

1 teaspoon maple syrup or brown sugar

1 teaspoon sriracha (optional, for extra spice)

2 packs ramen noodles (discard seasoning packet)

1 cup mushrooms, sliced

1 red bell pepper, thinly sliced

½ cup shredded carrots

1 cup baby spinach or bok choy

½ block firm tofu or 1 cup cooked chicken, sliced

2 green onions, chopped

1 tablespoon lime juice

Fresh cilantro, for garnish

Sesame seeds, for garnish

Directions

Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

Stir in garlic and grated ginger, cooking for another 30 seconds until fragrant.

Add the red curry paste and mix well, cooking for about a minute to deepen the flavor.

Pour in the vegetable broth and bring it to a gentle simmer. Add the coconut milk, soy sauce, maple syrup, and sriracha (if using), stirring to combine.

Add the mushrooms and red bell pepper, letting them cook for about 5 minutes until slightly tender.

Cook the ramen noodles directly in the broth according to the package instructions.

Stir in the baby spinach (or bok choy), shredded carrots, and tofu or cooked chicken. Let the broth simmer for another 2 minutes.

Turn off the heat and mix in the lime juice.

Serve hot, garnished with chopped green onions, fresh cilantro, and sesame seeds.

Servings and Timing

Servings: 2

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: 430 kcal per serving

Variations

Make It Vegan: Stick with tofu and vegetable broth to keep it plant-based.

Add More Heat: Increase the sriracha or add a pinch of red pepper flakes for an extra kick.

Switch the Noodles: Try udon, soba, or rice noodles for a different texture.

Boost the Protein: Add a soft-boiled egg or extra tofu for a heartier meal.

Extra Toppings: Try crushed peanuts, bean sprouts, or a drizzle of chili oil for added texture and flavor.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm the ramen gently on the stove over low heat, adding a splash of broth or water to loosen the soup if needed.

Freezing: I don’t recommend freezing this ramen since the noodles can become mushy when thawed.

FAQs

How can I make this ramen less spicy?

To reduce the heat, I use less red curry paste and omit the sriracha. Adding extra coconut milk can also mellow out the spice level.

Can I use chicken instead of tofu?

Yes! Cooked, shredded chicken works great in this recipe. Simply stir it in at the end to warm through.

What’s the best type of noodles to use?

Traditional ramen noodles work best, but I can also use udon, soba, or rice noodles depending on my preference.

Can I make this ramen ahead of time?

It’s best enjoyed fresh, but I can prepare the broth and toppings ahead of time, then cook the noodles just before serving.

What can I use instead of coconut milk?

If I need a substitute, I can use cashew cream or a mix of heavy cream and broth, though the flavor will be slightly different.

Conclusion

This spicy coconut curry ramen is a perfect balance of creamy, spicy, and savory flavors. With simple ingredients and quick cooking time, it’s an easy way to enjoy restaurant-quality ramen at home. Whether I’m craving something cozy or looking for a meal packed with bold flavors, this dish never disappoints.

Recipe:

Spicy Coconut Curry Ramen

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This Spicy Coconut Curry Ramen is a creamy, flavor-packed bowl of comfort! Infused with coconut milk, red curry paste, and aromatic spices, this dish delivers a perfect balance of heat, umami, and richness. Customize it with tofu or chicken and your favorite vegetables for a hearty, nourishing meal. Ready in just 25 minutes, this dairy-free, adaptable recipe is perfect for busy weeknights or chilly evenings.

Total Time: 25 minutes
Yield: 2 servings

Instructions

Sauté Aromatics – Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2-3 minutes. Stir in garlic and ginger, cooking for 30 seconds.
Cook the Curry Paste – Add red curry paste and mix well, cooking for 1 minute.
Simmer the Broth – Pour in vegetable broth, coconut milk, soy sauce, maple syrup, and sriracha. Stir and bring to a simmer.
Cook the Veggies – Add mushrooms and bell pepper, cooking for 5 minutes.
Add the Noodles – Cook ramen noodles in the broth according to package instructions.
Final Touches – Stir in spinach (or bok choy), shredded carrots, and tofu or chicken. Let simmer for 2 minutes.
Finish & Serve – Turn off the heat, mix in lime juice, and serve hot. Garnish with green onions, cilantro, and sesame seeds.