Thai Red Curry Ramen with Coconut Milk and Cilantro
Indulge in a bowl of Thai Red Curry Ramen with Coconut Milk and Cilantro, a vibrant dish that blends creamy coconut milk and aromatic Thai red curry paste for an unforgettable flavor experience. This quick and easy recipe is perfect for busy weeknights or cozy dinners, ready in under an hour. With fresh ingredients like spinach and mushrooms, each spoonful delivers a warm, spicy punch while remaining healthy and satisfying. Customize your toppings to suit your taste, from crunchy green onions to zesty jalapeños, making it a delightful meal for family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Thai
Ingredients
Scale
- 2 Tablespoons Olive Oil
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Grated Ginger
- 6 Cups Vegetable Broth
- 1 Tablespoon Turmeric Powder
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Thai Red Curry Paste
- 1 Can Organic Coconut Milk
- 12 Ounces Ramen Noodles
- 1 Cup Mushrooms
- 1 Cup Spinach
- Cilantro
- Jalapeno Slices
- Green Onions
- 1 Teaspoon Sesame Oil
Instructions
- Sauté olive oil, garlic, and ginger in a large pot over medium heat until aromatic.
- Add 1 cup of vegetable broth; bring to a simmer. Stir in turmeric, maple syrup, curry paste, and tamari until smooth.
- Pour in the remaining broth; bring to a boil.
- Reduce heat, stir in coconut milk, and let simmer.
- Add mushrooms and cook until soft; then mix in spinach.
- Serve hot soup over cooked ramen noodles.
- Top with sesame oil and your favorite garnishes.
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 480
- Sugar: 8g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg