Thai Coconut Curry Ramen
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)

Thai Coconut Curry Ramen

NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 25%
CARBS 49G33% OF CAL
6G FIBER33G OTHER11G TOTAL SUGAR
FAT 42G63% OF CAL
26G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thai-inspired ramen noodles in a spiced coconut curry broth with vegetables and mushrooms. Aromatic and warming with a gentle heat, it's a comforting meal on its own.

mainthaisouppastadairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 Tablespoons cooking oil (such as vegetable or canola oil)
  • 8 oz mushrooms (white or cremini, sliced)
  • 1/2 cup onion (diced)
  • 1/2 medium red or orange bell pepper (cored and seeded then sliced into thin 2-inch strips)
  • 3 1/2 - 4 cups chicken broth (plus more, if needed)
  • 14 oz can coconut milk
  • 1 teaspoon fish sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemongrass paste (or 1-2 stalks lemongrass, optional)
  • 1 - 1 1/2 Tablespoons red curry paste
  • 1-2 teaspoons Sambal Oelek (or Asian Garlic Chili Paste/Sriracha, to taste)
  • 3 Tablespoons tomato paste
  • 1 Tablespoon cornstarch
  • 2-3 handfuls baby spinach
  • Juice from 1/2 a lime
  • Salt and freshly ground pepper (season well, as needed)
  • 8 oz dry ramen noodles (boiled per package instructions)
  • Sliced green onions, fresh cilantro, lime wedges
PREP
15M
SODIUM
2563MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.