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–+ servings
Coconut curry ramen served in a bowl
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Coconut Curry Ramen

Comforting noodle bowl with coconut broth, curry, and crisp vegetables; quick, warm, and satisfying.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian
Keyword: Coconut Curry Ramen
Servings: 2
Calories: 472kcal

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
US Customary - Metric

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

Ingredient swaps
  • 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.
Technique tips
  • 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.
Make-ahead and storage
  • 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.
Serving ideas
  • Finish with chili oil, lime juice, or fresh herbs for brightness.
  • Serve with a simple cucumber salad or steamed greens on the side.
Twist ideas
  • 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

Calories: 472kcal | Carbohydrates: 12g | Protein: 5g | Fat: 48g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 955mg | Potassium: 576mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5301IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 7mg