Coconut Curry Ramen Soup

Coconut Curry Ramen Soup

March 27, 2017

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:

Leeks
Shallots
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!

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Green Coconut Curry Ramen

★★★★★

5 from 2 reviews

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 1x

Scale

Ingredients

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

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.

Notes

*The green curry paste is very spicy. Start with the 1/4 teaspoon and add more to taste.

Nutrition

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.

9 comments
March 27, 2017

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3030 min or less

DFDairy free

EFEgg free

GFGluten free

NFNut free

PPaleo

LCLow carb

VVegan

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