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Some dishes warm your soul, and this Spicy Coconut Curry Ramen is one of them. Inspired by the comforting bowls of ramen I used to enjoy on chilly nights, this recipe is a perfect fusion of rich, creamy coconut milk, bold Thai red curry, and slurp-worthy noodles. It’s got just the right amount of heat, a touch of sweetness, and a depth of umami that will have you coming back for more.
Whether you’re looking for an easy weeknight meal or a restaurant-quality dish at home, this ramen delivers big flavors with minimal effort—and it’s completely customizable with your favorite veggies and protein!
Ingredients:
4 cups vegetable broth
1 can (14 oz) coconut milk
2 tablespoons red curry paste
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1 tablespoon sesame oil (or neutral oil)
2 packs ramen noodles (discard seasoning packet)
1 cup mushrooms, sliced (shiitake or cremini work great!)
1 red bell pepper, thinly sliced
1 cup baby spinach or bok choy
½ lime, juiced
½ teaspoon chili flakes (optional, for extra spice)
Toppings: Sliced green onions, fresh cilantro, lime wedges, soft-boiled egg, or sesame seeds
Instructions:
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