Coconut Curry Ramen

$1.34 recipe / $1.34 serving
by Beth - Budget Bytes
5 from 15 votes
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You know how I love my instant ramen upgrades and this coconut curry ramen might just be one of my most favorite yet! You only need five simple ingredients and about ten minutes to make this bowl of delicious noodles. Plus, there’s no chopping required, so this coconut curry ramen is a really great choice for anyone cooking in small spaces or with limited cooking equipment (dorm room, hotel room, RV, etc.). But what I love the most is just how vibrant the colors and flavors are in this bowl.

P.S. If you like the idea of this recipe but don’t like instant ramen, check out my 15-Minute Vegetable Curry!

Overhead view of a bowl of coconut curry ramen on a yellow background

What Kind of Vegetables to Use

I suggest keeping a bag of frozen mixed vegetables on hand for this ramen. Frozen vegetables are already chopped, which makes this recipe a breeze to put together. There are so many different vegetable mix combos available to choose from (see photos below for examples) and you can use just a cup at a time without worrying about the rest going bad. That being said, you can use any fresh vegetables you might have on hand, as well.

I’ve made this coconut curry ramen with a few different mixes of frozen vegetables already, and they’ve all been great. Scroll down to the step by step photos below the recipes to see the three types that I’ve tried so far.

What Flavor Ramen to Use

Another great thing about this recipe is that it’s flexible. You can use several different flavors of ramen. I used chicken, but shrimp would also be good. If you don’t want to use the seasoning packet that comes with the ramen, you can replace the water in the recipe below with any type of broth that you like (vegetable, chicken, mushroom, etc.).

What Kind of Curry Powder to Use

I used a yellow curry powder for this recipe, but it’s quite flexible and I think it would work well with just about any type of curry powder. The flavor of curry powder can vary quite a bit from brand to brand, so you may need to do some experimenting to find one that you like. You can use either a mild or spicy curry powder, whichever you prefer.

What Else Can I Add?

The recipe below is very simple but very delicious, but you can always add more ingredients if you have them on hand! I don’t like to see things go to waste and this recipe is perfect for add-ins! If you have shrimp or cooked chicken, you can toss that in there. You can top it with green onions or a drizzle of sriracha. This would also be a great way to use up an extra handful or two of any leftover greens that you may have (spinach, kale, etc.).

a fork lifting ramen noodles from the bowl
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Coconut Curry Ramen

5 from 15 votes
You only need 5 simple ingredients and about 10 minutes to make this Coconut Curry Ramen, a vibrant bowl full of bold colors and flavors. 
Author: Beth – Budget Bytes
Close up overhead view of a bowl of coconut curry ramen
Servings 1 or 2
Prep 5 mins
Cook 5 mins
Total 10 mins

Ingredients

  • 1 cup frozen mixed vegetables ($0.47)
  • 1.5 cups water ($0.00)
  • 1 3oz. package instant ramen ($0.25)
  • 1/2 cup full fat coconut milk* ($0.52)
  • 1 tsp curry powder ($0.10)

Instructions 

  • Add the frozen vegetables and water to a small saucepot. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil.
  • Once boiling, add the ramen noodles (without seasoning). Continue to boil for 2-3 minutes, or until the noodles are soft.
  • Shake the coconut can well to combine the solid fat and liquid before measuring. Add the coconut milk to the saucepot and stir to combine.
  • Finally, add the seasoning packet from the instant ramen and the curry powder. Stir to combine. Serve hot.

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Notes

*Use canned coconut milk, not the type in a carton meant to be used as a dairy milk substitute.

Nutrition

Serving: 1recipeCalories: 770kcalCarbohydrates: 86gProtein: 18gFat: 43gSodium: 1853mgFiber: 13g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
close up side view of a bowl of coconut curry ramen

How to Make Coconut Curry Ramen – Step by Step Photos

Three bags of frozen vegetable mixes

You can use just about any type of mixed frozen vegetables for this recipe. Here are three examples of vegetable mixes that I’ve used and enjoyed. The vegetables used in the ramen bowl pictured in this post were the “stir-fry starters” mix on the top right.

water pouring into a saucepot with frozen vegetables

Add one cup of frozen vegetables to a saucepot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring the water up to a boil.

Ramen noodles added to the pot

Once boiling, add the ramen noodles to the pot (without the seasoning). Continue to boil for 2-3 minutes, or just until the noodles soften.

Coconut milk being poured into the pot

Add ½ cup full-fat coconut milk to the pot and stir to combine. Make sure your coconut milk is very well mixed before measuring, so you get an even mix of the solid fat and liquid.

seasonings added to the pot of noodles

Finally, add the seasoning packet from the instant ramen and one teaspoon curry powder. Stir to combine.

Finished coconut curry ramen in the saucepot

And that’s it! Your deliciously creamy pot of coconut curry ramen is done and ready to devour!

Close up of coconut curry ramen in the bowl with a fork

Try These Other Instant Ramen Recipes:

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  1. I already doctor up instant ramen because its so easy. Recommend poaching an egg in the next to last few mins. Also my go to to is fresh spinach leaves, altho chinese style cooking can even accommodate something as plain as iceberg lettuce.

  2. This was so bland, I threw it out. Had no flavour at all. I know how to cook, so I was shocked. I expected a rich coconut flavour. Nothing. 

    1. If you have a curry powder without salt, add in your savory seasonings. Brown the powder and any onion/garlic/ginger in oil before adding water/stock In a pinch, a good soya sauce or fish sauce like Red Boat (not the cheap stuff) or even bouillon powder/concentrate will be an easy final tweak. Otherwise, try (Thai) curry pastes which has a lot of fresh aromatics like ginger and lemongrass. Lastly reduce amount of water used as it can dilute flavor. … I commented separately but I like to poach an egg and add in fresh spinach leaves for the fresher flavors. Think of it as a base, much like a basic hibachi fried rice or buttered toast, add flavors til satisfied.

  3. If you don’t want this to be like soup, reduce the water to 3/4 cup, and the coconut milk to 1/4 cup. All of the liquid will cook off and you will just have a noodle dish. We do this all the time with our ramen.

  4. We love this recipe. We add thin sliced chicken breast that’s marinated in ginger garlic and curry then pan fried on top. It adds a little more curry to the dish and adds a little more protein. Wonderful dish!!

  5. This was so good that I immediately added more to my bowl, and I think I had almost two servings in one sitting. I discarded the seasoning packet and used vegetable Better Than Bouillon instead, to make it vegetarian. I also added red curry paste! It’s simple, but it really hit the spot and I can’t wait to try it again with different vegetable combos.