Ramen Coconut Curry Soup Recipe

A bowl of coconut curry ramen with chopsticks on top.

5 from 2 votes

Make this ramen coconut curry soup in one pot in under 30 minutes for a meatless, veggie-packed comfort food full of bright, spicy flavor!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Thai

Diet: Gluten Free

Keyword: coconut and curry soup, coconut curry soup, ramen soup, ramen soup recipe

Servings:

Author: Lexi

Equipment

1 Medium Dutch Oven

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

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.
1 tablespoon sesame oil*, 1 small knob ginger, 3 cloves garlic, 1 cup leeks, 2 shallots, 2 portobello mushrooms sliced, 1 red pepper
Add in curry paste, chili sauce, salt, pepper and curry powder and cook for about 30 seconds.
1/4 teaspoons green curry paste, 1/2 teaspoon chili sauce, 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons curry powder
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.
1 carton of Pacific Foods Vegetable Broth, 1 14.5 ounce can coconut milk, 1/2 teaspoon fish sauce, 1 teaspoon fresh lime juice
Taste and adjust spices as needed. If it is too spicy, add more lime juice.
Add baby bok choy, bean sprouts, snow peas, carrots, and scallion, and cook just until bok choy is wilted.
1 small baby bok chop, 1 cup bean sprouts, 1/2 cup snow peas, 2 carrots, 1 scallion
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.
1 package thin rice noodles of choice

Notes

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

Storage: For the best results, store leftover soup and noodles in separate airtight containers. The soup will stay fresh in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition