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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
- 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, snap peas and carrots and cook just until bok choy is wilted.
- 6. Serve warm in bowls of choice with rice noodles! The rice noodles soak up a lot of the broth, so only add in when ready to eat.
This post is sponsored by Pacific Foods. All opinions are always 100% my own! I only work with brands that I truly stand behind.
Fantastic! I find a lot of recipes not using enough curry and I am always having to use more, but not with this one, it’s the perfect amount! I had to use baby Bella’s in place of the portobello’s. Yum!!
I made this for dinner tonight!!!! It was amazing!!!!! We ate our green curry noodles with boiled eggs. Thanks for the recipe Lexi!!!!
Can you use red curry paste in lieu of the green since it’s not as spicy? (and I have it one hand 😉 )
Family loved this. Better than restaurant they said 🙂 good too see teenagers tucking into vegetables so happily.
Amazing. I am so glad!
Love this great dish!!! So healthy and colorful. Thanks for sharing that beautiful combination with us:)
I hope you love!
This looks amazing, Lexi!! I want it now!!