Happy 2019 friends! Who else feels like last year flew by?
Among many other life changes, last year I started this blog (has it really been a year?!), moved across the country (hello Colorado!), and started a new job (yes I have a full-time, job in marketing).
So—among all the changes I’ve made, my dear husband has now spent a year of his life as a guinea pig for all these recipes that I share on the blog (and many that I don’t share…). We have very different tastes + preferences when it comes to food—but he always eats what I put in front of him.
Two things that we ALWAYS agree on though, is authentic ramen + a good curry. Thus, this recipe was destined to happen at some point.
Let’s start the new year strong with a bowl of Coconut Curry Ramen!
Homemade ramen broth is something that (I personally believe) everyone should experience. You will never want to go back to the 90 cent instant packages again—which I think we all can agree is not a bad thing. Ramen made authentically consists of cooked-down garlic, onion, + ginger, with tons of spices. The flavor is out of this world.
I took traditional ramen to the next level by adding some super creamy coconut milk + vibrant curry powder. If you’ve ever wanted to drink curry—today is your day. This combo, mixed with simple some stir-fry veggies and noodles creates the most flavorful ramen you’ll ever try.
I hope you love my Coconut Curry Ramen as much as we do! It is:
Colorful + Vibrant
Hearty + Cozy
& the Perfect Mixture of Curry + Ramen
If you enjoy this asian-inspired soup you might also like my pineapple quinoa stir fry, simple miso ramen, thai peanut soup with kale, colorful spring rolls with peanut sauce, or curried lentil soup.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
Coconut Curry Ramen
- 1 Tbsp. sesame oil
- 4 cloves garlic minced
- 1/2 large yellow onion diced
- 1 small knob ginger about 1 inch long, peeled and finely minced
- 2 Tbsp. yellow curry powder
- 1/2 Tbsp. coconut sugar
- 1 15- ounce can light coconut milk
- 2 cup vegetable broth
- 2 Tbsp. white miso
- 1 Tbsp. sesame oil
- 1 cup chopped broccoli
- 1 cup carrots sliced into wide matchsticks
- 2 Tbsp. coconut aminos sub tamari or soy sauce
- 8 ounces thin rice noodles cooked (or sub ramen noodles if not gf)
- Big handful baby spinach
- 4 green onions
- chili-garlic sauce optional
For the broth:
- Heat a large pot or high-rimmed skillet over medium heat. Once hot, add sesame oil, garlic, onion, and ginger. Sauté for about 5 minutes, or until onion is slightly golden and begins to brown on edges.
- Stir in curry powder and coconut sugar, sautéing until just coated then pour in the coconut milk and vegetable broth.
- Bring mixture to a simmer, stirring occasionally, then cover and let broth continue to cook for 30 minutes.
- After the 30 minutes, remove broth from heat and whisk in the miso.
For the veggies:
- Heat a medium-sized skillet over medium heat. Once hot, add the sesame oil, broccoli, and carrots. Sauté for a minute and pour in the coconut aminos.
- Continue to cook for 5-10 minutes or until veggies are very fragrant, slightly brown on the edges, and all of the coconut aminos is absorbed.
- Set aside until ready to serve.
- Divide cooked noodles into bowls.
- Mix cooked veggies, spinach and green onions in with the broth.
- Pour broth over noodles using a deep ladle and enjoy immediately. Leftovers will keep refrigerated in airtight container for up to 3 days, though best enjoyed day-of.