Cozy Thai Coconut Curry Ramen Bowl
A warm, comforting bowl of ramen featuring creamy coconut milk, vibrant red curry, and fresh vegetables, perfect for family gatherings.
Ingredients
Main Ingredients
- 8 oz Ramen noodles
- 1 can (400 ml) Coconut milk
- 2-3 tbsp Red curry paste Adjust to taste
- 4 cups Vegetable broth
- 7 oz Tofu (cubed) or Halal chicken Use chicken if preferred
- 1 cup Bell peppers (sliced)
- 1 cup Carrots (julienned)
- 2 cups Spinach (fresh)
- 2-3 tbsp Soy sauce
- 1 medium Lime (juiced)
- to taste Fresh cilantro (to garnish)
- to taste Chili flakes (optional)
Instructions
Cooking the Ramen Noodles
- Start by boiling water in a large pot. Add the ramen noodles and cook according to package instructions, usually about 3-4 minutes, until they’re al dente. Drain and set aside.
Preparing the Broth
- In the same pot, add the vegetable broth and bring it to a gentle boil. Stir in the coconut milk and red curry paste. Let it simmer for about 5 minutes.
Adding Protein
- If using tofu, gently add the cubed tofu into the broth. If you prefer Halal chicken, cube it and cook it in a separate pan until browned before adding it to the broth.
Incorporating Vegetables
- Toss in the sliced bell peppers and julienned carrots into the bubbling broth. Cook for about 2-3 minutes until they start to soften but retain some crunch.
Finishing Touch
- Add the fresh spinach to the pot and let it wilt within the broth for another minute.
Seasoning and Serving
- Stir in the soy sauce and the juice of one lime. Taste and adjust the seasoning if needed.
Plating
- Divide the cooked ramen noodles into bowls and ladle the coconut curry broth over them. Garnish with fresh cilantro and sprinkle with chili flakes for an extra kick if desired.
Notes
For leftovers, store in an airtight container in the refrigerator for up to 3 days. To freeze, keep broth separate from noodles to maintain texture.