This Green Coconut Curry Ramen is hearty, flavorful, and creamy without any of the dairy. It’s a great meatless and gluten-free dish for any night of the week that comes together in 30-minutes!
I love hearty and comforting soups that are perfect for any season, and this Green Coconut Curry Ramen is definitely a WINNER.
I’ve partnered with my friends at Pacific Foods to bring you today’s recipe starring their vegetable broth, which is a favorite of mine! This dish is gluten-free, bean-free, egg-free, and Whole30 compliant if you swap the rice noodles for zucchini noodles (or any other spiralized veggie!).
All the veggies, all the flavor!
Green Coconut Curry Ramen
- 1 tablespoon sesame oil*
- 1 small knob ginger, minced
- 3 cloves garlic, minced
- 1 cup leeks, diced
- 2 shallots, chopped lengthwise
- 2 portobello mushrooms sliced
- 1 red pepper, thinly sliced
- 1/4 teaspoons green curry paste, taste and add more based on desire
- 1/2 teaspoon chili sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons curry powder
- 1 carton of Pacific Foods Vegetable Broth
- 1 14.5 ounce can coconut milk, only the coconut cream at the top and save the coconut water for smoothies.
- 1/2 teaspoon fish sauce
- 1 teaspoon fresh lime juice, use the rest as garnish
- 1 scallion, thinly sliced
- 1 small baby bok chop, ends removed and sliced in half
- 1 cup bean sprouts
- 1/2 cup snow peas
- 2 carrots, ribboned using a vegetable peeler
- 1 package thin rice noodles of choice, cooked according to package instructions
1. In a medium dutch oven heat sesame oil on medium-high heat. Cook ginger, garlic, leeks, shallots, mushrooms and red pepper until the red pepper begins to soften and the mushrooms caramelize. About 5-8 minutes.
2. Add in curry paste, chili sauce, salt, pepper and curry powder and cook for about 30 seconds.
3. Pour in vegetable broth, coconut milk, fish sauce, and lime juice. Bring to a boil over medium-high heat. Once at a boil, turn down heat to low and simmer for 20 minutes.
4. Taste and adjust spices as needed. If it is too spicy, add more lime juice.
5. Add baby bok choy, bean sprouts, rice noodles, snap peas and carrots and cook just until bok choy is wilted.
6. Add in cooked rice noodles and serve warm.
*The green curry paste is very spicy. Start with the 1/4 teaspoon and add more to taste.
This post is sponsored by Pacific Foods. All opinions are always 100% my own! I only work with brands that I truly stand behind.
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