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

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.

Make it Vegan: Use tofu and vegetable broth.

Spice Level: Adjust sriracha and red curry paste.

Switch the Noodles: Try udon, soba, or rice noodles.

Boost Protein: Add a soft-boiled egg or more tofu.

Extra Toppings: Crushed peanuts, bean sprouts, or chili oil.