There’s something comforting about a steaming bowl of ramen, but when you add the rich flavors of coconut curry, it becomes an entirely new experience. This easy recipe blends the best of Thai and Japanese cuisine into a creamy, spicy, and deeply satisfying meal.
Perfect for a cozy night in or when you’re craving something warm and nourishing, this coconut curry ramen and veggie noodle soup is both simple to make and packed with bold flavors.
The Perfect Blend of Spices & Creaminess
One of the best things about this dish is the balance of flavors. The combination of red curry paste and coconut milk creates a broth that’s both rich and slightly spicy, while the addition of fresh vegetables and tofu keeps it light and nutritious.
The ramen noodles absorb all the delicious flavors, making each bite better than the last. If you’re a fan of Thai-style soups, this will quickly become one of your go-to meals.
A Quick & Easy Recipe for Busy Days
If you think homemade ramen is time-consuming, this recipe will change your mind. In just about 30 minutes, you can create a restaurant-quality dish without the hassle.
Sautéing the vegetables and curry paste helps deepen the flavors, while the ramen noodles cook directly in the broth for convenience. Using store-bought red curry paste cuts down on prep time while still delivering an authentic taste.
For those who enjoy meal prepping, this soup can be made ahead of time and reheated when needed. Simply store the broth separately from the noodles to maintain the best texture.
Versatile & Customizable
One of the best things about this easy recipe is how adaptable it is. Whether you want to keep it vegetarian or add protein, there are plenty of ways to make it your own:
- Protein Options: While tofu is a great plant-based protein, you can also use shredded chicken, shrimp, or even thinly sliced beef. Simply add your choice of protein to the broth while cooking.
- Vegetable Variations: Bell peppers and mushrooms are classic choices, but don’t hesitate to throw in bok choy, snap peas, or carrots for extra texture and nutrients.
- Noodle Choices: Instant ramen is convenient, but you can also use rice noodles, udon, or even zucchini noodles for a low-carb version.
Serving & Garnishing Ideas
The key to making this dish even more enjoyable is the right toppings. A squeeze of fresh lime brightens up the flavors, while a drizzle of soy sauce and fish sauce deepens the umami taste.
You can also add fresh cilantro, green onions, or crushed peanuts for extra crunch. If you love spice, top it with chili flakes or sriracha for an extra kick.
For the best experience, serve this soup hot and fresh. Using tongs to portion the noodles into bowls before ladling the broth ensures an even distribution of flavors.
Why You’ll Love This Easy Recipe
This coconut curry ramen and veggie noodle soup is more than just a meal—it’s a comforting experience.
With its creamy broth, vibrant spices, and tender noodles, it’s the perfect dish to warm you up on a chilly evening or whenever you’re in the mood for something indulgent yet wholesome.
Plus, the simple preparation makes it accessible for cooks of all levels.
Easy Coconut Curry Ramen & Veggie Noodle Soup
Ingredients
- 2 red bell peppers thinly sliced
- 1 tablespoon neutral oil
- 8 ounces mushrooms any kind, sliced
- ½ teaspoon kosher salt
- 2 to 4 tablespoons red curry paste
- 5 cups low-sodium vegetable stock
- 1 13.5-ounce can full-fat coconut milk
- 1 seasoning packet from the ramen noodles
- 3 3-ounce packages instant Maruchan chicken or vegetable-flavored ramen noodles
- 1 14- to 16-ounce block extra-firm tofu, drained and crumbled
- 3 cups fresh spinach
- 1 lime halved
- 2 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
Instructions
- Heat the oil in a large pot over medium-high heat. Once hot, add the sliced peppers, mushrooms, and salt. Stir occasionally and cook for 3–4 minutes until the vegetables soften.
- Stir in red curry paste (start with 2 tablespoons for mild spice or up to 4 for a bolder flavor). Cook for another minute or two, stirring frequently, until the mixture darkens slightly and sticks to the pot.
- Pour in the vegetable stock, coconut milk, and the seasoning packet from the ramen noodles. Increase heat to high and bring the mixture to a boil.
- Meanwhile, crumble the tofu into bite-sized pieces. Once the broth is boiling, add the tofu, ramen noodles, and spinach. Stir and cook for about 3 minutes until the noodles are soft.
- Squeeze the lime halves into the soup and stir in the fish sauce and soy sauce for extra depth of flavor.
- Serve immediately, dividing the soup among bowls. Enjoy!
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.