I keep coming back to this Coconut Curry Ramen because it’s one of the easiest ways I know to get a really good, warming dinner on the table. Just a can of coconut milk, a big spoonful of curry paste, whatever vegetables are in the fridge, and some noodles—everything cooks in one pot, no fuss.
The coconut milk turns the curry into something creamy and fragrant, mellowing the spice so it’s flavorful but never sharp. The vegetables soften, the noodles soak up the broth, and in less than half an hour you have bowls of ramen that feel properly satisfying.
It’s rich enough to feel like a treat, light enough for any night, and the pot is usually empty before it even cools down 🙂
Why you’ll love this
- It’s warm and comforting without feeling heavy, making it easy to enjoy any time of day
- The coconut milk softens the curry spices, creating a broth that’s rich but still balanced
- It comes together with simple ingredients and doesn’t require much planning or prep
- The noodles soak up the flavor beautifully, making every bite feel satisfying
- It’s flexible and forgiving, so you can adjust the vegetables or spice level to suit what you have on hand
Coconut Curry Ramen
Ingredients
- 15 ml oil
- 3 g garlic minced (1 clove)
- 5 g grated ginger 1 tsp
- 5 g curry powder 1 tsp
- 400 ml coconut milk 1 can
- 250 ml vegetable broth
- 15 ml soy sauce
- 150 g ramen or rice noodles
- 100 g tofu cubes or cooked chicken
- 60 g carrot julienned (1 small carrot)
- Handful of spinach or bok choy
- Chili oil or lime wedge to serve
Instructions
- Heat oil in a pot. Add garlic, ginger, and curry powder; cook 30 sec.
- Stir in coconut milk, broth, and soy sauce. Bring to a simmer.
- Add noodles, tofu (or chicken), and carrot. Cook 3–4 min until noodles are tender.
- Stir in greens and cook 1 min.
- Serve hot with chili oil or lime.
Notes
- Use vegetable broth for a fully vegetarian version, or chicken broth for a deeper flavor.
- Any quick-cooking noodles work here, including udon, egg noodles, or rice noodles.
- Swap tofu for cooked chicken, shrimp, or mushrooms depending on what you have.
- Sauté the garlic, ginger, and curry powder briefly to release their aroma before adding liquids.
- Add the noodles toward the end so they don’t overcook or soak up too much broth.
- Taste the broth before serving and adjust with a splash of soy sauce or lime if needed.
- The broth can be made ahead and stored in the fridge for up to 2 days.
- Add noodles fresh when reheating to keep the texture right.
- Leftovers keep well for a day but are best enjoyed freshly made.
- Finish with chili oil, lime juice, or fresh herbs for brightness.
- Serve with a simple cucumber salad or steamed greens on the side.
- Add mushrooms or bell peppers for extra texture.
- Stir in a spoon of peanut butter for a richer, satay-style broth.
- Top with a soft-boiled egg for added richness.
Nutrition
A few things that help this Coconut Curry Ramen turn out perfectly every time:
- Taste and adjust the broth before adding the noodles — a splash more soy sauce, lime juice, or curry paste often makes it just right, since brands vary.
- Use full-fat coconut milk for the creamiest texture; low-fat versions can split or feel a bit thin.
- Add quicker-cooking vegetables (like spinach or snap peas) toward the end so they stay vibrant and don’t go mushy.
- Cook the noodles just until tender in the broth — they’ll continue to soften as they sit in the hot liquid.
Common mistakes I’ve made early on (and learned from):
- Overcooking the vegetables by adding everything at the start — they lose color and texture.
- Letting the noodles sit too long in the broth before serving — they can turn soggy fast.
- Skipping the final taste check — the seasoning can mellow as it simmers, so it often needs a small boost at the end.
FAQs
Can I make Coconut Curry Ramen ahead of time?
You can prepare the broth ahead and store it in the fridge for up to 2 days. Add the noodles just before serving so they don’t soak up too much liquid.
What kind of noodles work best?
Ramen noodles work well, but rice noodles, udon, or even thin wheat noodles are all good options. Choose something that cooks quickly and absorbs flavor.
Can I make Coconut Curry Ramen vegetarian or vegan?
Yes. Use vegetable broth and tofu, and make sure your curry paste or soy sauce is plant-based.
Is this ramen very spicy?
It’s gently spiced rather than hot. You can increase heat with chili oil or chili flakes, or keep it mild as written.
Can I add more vegetables?
Absolutely. Mushrooms, bell peppers, snap peas, or bok choy all work well and blend naturally into the broth.
How long does it keep?
The broth keeps well for up to 2 days in the fridge. For best texture, store noodles separately and combine when reheating.
This Coconut Curry Ramen is one of those dishes I make again and again. It never takes much effort, the kitchen fills with that gentle curry-coconut smell while it simmers, and the bowl at the end always feels just right — warm, comforting, and gone too soon.
Perfect for any night when you want something easy and good.
If you’re in the mood for something sweet afterward, my Kulfi Ice Cream or Chai Latte Pudding pair beautifully with the cozy flavors.
Give it a try and let me know how it turns out. There’s plenty more simple, comforting Indian-inspired food here on Beyond Chutney if you feel like exploring.
Have a question or something to share? Leave a comment below!