Coconut Curry Ramen Soup
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!
Coconut Curry Ramen Soup
I love hearty and comforting soups that are perfect for any season, and this Green Coconut Curry Ramen is definitely a WINNER. It’s a comfort favorite that I find myself making week after week.
Can I use other veggies?
This soup is perfect for one of those clean out the kitchen kind of meals. You can customize it with so many different vegetables!
We love using these vegetables:
- Portobello Mushrooms
- Red Bell Pepper
- Baby Bok Choy
- Bean Sprouts
- Snow Peas
- Ribboned Carrots
- Garlic & Ginger
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!
Can Ramen be healthy?
Traditionally when you think of ramen, you think of ramen noodles. I loved those as a kid, but healthy, hard no. The sodium alone is scary! We took traditional ramen soup and made our own spin, with curry spices, rice noodles, and of course lots of veggies!
Green Coconut Curry Ramen
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- 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
*The green curry paste is very spicy. Start with the 1/4 teaspoon and add more to taste.
- Calories: 536
- Sugar: 15.4g
- Sodium: 2200mg
- Fat: 28.8g
- Saturated Fat: 22.3g
- Carbohydrates: 62g
- Fiber: 13.4g
- Protein: 6.7g
- Cholesterol: 0mg
This post is sponsored by Pacific Foods. All opinions are always 100% my own! I only work with brands that I truly stand behind.
March 27, 2017
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