Coconut Curry Ramen Bowl
This quick and easy coconut curry ramen bowl recipe is packed with veggies, spice and flavor. The broth is spicy, creamy and versatile and definitely the best part of this dish. Add ramen noodles, tons of veggies and shrimp and it’s sure to be a family favorite.
THE BROTH
Ry and I used to frequent this amazing ramen place in our town. They had this spicy but creamy broth base that I could not get enough of. I wanted to drink it everyday. I almost asked them to serve it to me in a cup. It was so good. That broth was the inspiration for this coconut curry ramen bowl.
I had a craving for the spicy broth over the weekend. On Sunday I decided to see if I could whip up something similar with what I had in my kitchen. I always have a few cans of organic coconut milk in my pantry. I LOVE the creaminess it provides to dishes while keeping the dishes integrity (unlike milk that can become gritty). I also had some red curry paste. I knew those two ingredients made a spicy and creamy mixture so my base was set for the coconut curry ramen bowl!
THE BOWL
With my base set, I added some flavors I knew would work well together — the minced garlic and ground ginger, chili garlic sauce, little bit of fish and soy sauce. A good amount of chicken broth and the mixture was exactly what I was looking for.
I like to add as many vegetables as possible to my soups and this ramen was no different. I had some carrots, broccoli and red bell pepper on hand so I chopped those up with some yellow onion. I also had some frozen wild caught peeled and deveined shrimp so I decided to sauté those as well.
If you don’t have the exact vegetables I use, I think the broth and ramen combination is versatile enough that you can use what you have on hand! And if you’re not a shrimp lover, you can definitely omit and the dish is hearty enough without the added protein. Or try chicken or another protein!
THE SPICE
Ry and I like our food spicy, like really, really spicy. Like uncomfortable spicy, bring tears to your eyes spicy LOL. But I wanted to serve this dish to Luca as well so I toned down the heat level. If you prefer your dishes on the extra spicy side you can definitely add more curry paste and chili garlic sauce! Or if you are a mild child, the dish will still work with less!
QUICK & EASY MEAL
I’m a huge fan of meals that I can whip up quickly. I’m also a huge fan of meals that take a little more time. It depends on the day and the mood I’m in on which one I feel like cooking. This is a meal you can whip up quickly. Everything came together for me in like 45 minutes. Which is 30 minutes when you don’t have a toddler wanting to chop everything for you 🙂
We followed this meal with my pumpkin muffins for dessert and the whole family (even Loki) was full and happy.
Coconut Curry Ramen Bowls
Ingredients
For the Coconut Curry Broth
- 1 tbsp olive/vegetable/avocado oil
- 2 cloves minced garlic
- 1 tsp ground ginger
- 2 tbsp red curry paste
- 1 can coconut milk
- 1-2 tbsp chili garlic sauce
- 3 tsp sugar
- shakes of soy sauce & fish sauce probably 1 tbsp of each. can eliminate fish sauce if vegetarian
- 2 cups chicken or bone broth can use vegetable broth if vegetarian
For the Bowls
- 1 roll ramen noodles I use HAKUBAKU Organic Ramen Noodles
- 2 tbsp olive/vegetable/avocado oil separated
- ¼ diced onion
- ½ cup matchstick carrots you can buy shredded carrots or cut whole carrots into matchstick shapes (this is what I do and it's time consuming but worth it)
- 1 cup chopped broccoli I chop the florets and the stems!
- ½ diced red pepper
- ½ lb shrimp we typically use wild caught frozen or fresh
- salt and pepper
Instructions
For the Coconut Curry Broth
- Heat oil in large stock pot over medium heat. Add minced garlic and ground ginger. Sauté until fragrant.
- Add red curry paste, stir and sauté for 2 minutes.
- Add can of coconut milk. Mix well and bring to a simmer.
- Add broth, chili garlic sauce, fish sauce and soy sauce. Mix well and bring to a boil.
For the Bowls
- Once broth is boiling, add ramen and lower heat to medium. Cook for 4 minutes (or for time on ramen package). Once the ramen is cooked, lower the heat to low.
- Meanwhile, chop onion, carrots, broccoli and red bell pepper. Prepare shrimp by seasoning with salt and pepper.
- Heat oil in a separate pan over medium heat. Add vegetables to oil and sauté for 5-8 minutes. You want them to be softened but still have a bite to them.
- Add vegetables to the broth pot once finished cooking. Mix well. In the vegetable pan, heat oil and add shrimp. Sauté until they reach desired doneness. I cook them about a minute on both sides over medium heat.
- Add shrimp to the broth pot and mix well.
- Spoon into 2 bowls. Top with chopped scallions and jalapenos (or whatever you want!.
These are the ramen noodles I buy.
SOME BEHIND THE SCENES PHOTOS
Secrets out that the white “granite” background is a photo backdrop LOL. It is in our 5 year plan to re-do our kitchen (there is so much brown, so so much brown) and while we have real granite countertops, they don’t photograph well. I purchased this backdrop last year and it’s my most used “blog” item for sure.
Luca joined in on the food photography last night. You can see his little hands in some of the photos. He was super into what we were doing and waited patiently to eat his ramen bowl.
I feel very fortunate that both Ry and I can set an example of doing what you love. Luca sees us both work our “day” jobs but he also witnesses our passions. Ry involves Luca in his music as much as possible and Luca helps me make most meals. We are getting to foster creativity and creative expression in our children through our creative outlets and that is so amazing!
