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Spicy Coconut Noodles

A simple yet hearty dish combining creamy coconut milk with a spicy kick, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Base
  • 200 g ramen noodles Substitute with gluten-free noodles if necessary.
  • 1 can coconut milk Choose high-quality coconut milk with creamy consistency.
  • 2 cups vegetable broth Can use homemade veggie broth for better flavor.
  • 2 tablespoons soy sauce For gluten-free, substitute with gluten-free soy sauce.
  • 1 tablespoon red curry paste Increase amount for a spicier version.
Vegetables
  • 1 cup mixed vegetables (e.g., bell peppers, carrots, broccoli) Feel free to use any seasonal vegetables.
Cooking Essentials
  • 1 tablespoon olive oil For sautéing vegetables.
  • Fresh cilantro for garnish Adds freshness before serving.
  • Lime wedges for serving Enhances flavors when added.

Method
 

Preparation
  1. In a pot, heat the olive oil over medium heat until shimmering.
  2. Add mixed vegetables and sauté for about 3-4 minutes, until tender and bright.
  3. Stir in red curry paste and soy sauce, cooking for another minute until aromatic.
  4. Pour in the coconut milk and vegetable broth, bringing to a simmer while monitoring to prevent boiling over.
  5. Add ramen noodles to the pot and cook according to package instructions (3-4 minutes) while stirring occasionally.
  6. Once the noodles are al dente, stir everything together and serve in bowls.
Garnish and Serve
  1. Top the bowls with fresh cilantro and serve lime wedges on the side.

Notes

Store leftovers in an airtight container for up to three days or freeze for a month. Reheat gently to preserve texture.