Coconut Curry Ramen Noodle Soup Recipe

Name: Coconut Curry Ramen Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces, fluid Coconut Milk; 2 Tablespoons Unsalted Butter; 2-1/2 Tablespoons Red Curry Paste; 1 whole Habanero Pepper, Seeds And Stem Removed, Minced; 1 whole Jalapeno Pepper, Seeds And Stem Removed, Minced; 1 pound Sweet Italian Sausage, Removed From Casing; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Ground Black Pepper; 3 cups Chicken Broth; 2 whole Carrots, Peeled And Shredded; 3 stalks Small Stalks Lemongrass, Peeled; 1 Tablespoon Fish Sauce; 2 Tablespoons Soy Sauce, Plus More As Needed; 2 Tablespoons Lime Juice; 2 Tablespoons Brown Sugar; 1 Tablespoon Fresh Ginger, Grated; 1 cup Baby Bok Choy, Diced; 1/4 cups Red Bell Pepper, Diced; 1/4 cups Orange Bell Pepper, Diced; 1-1/2 cup Frozen Baby Peas, Thawed; 8 ounces, weight Ramen Noodles; 1/2 cups Fresh Cilantro, Chopped, Plus Extra For Garnish

Servings: persons

24 ounces, fluid Coconut Milk
2 Tablespoons Unsalted Butter
2-1/2 Tablespoons Red Curry Paste
1 whole Habanero Pepper, Seeds And Stem Removed, Minced
1 whole Jalapeno Pepper, Seeds And Stem Removed, Minced
1 pound Sweet Italian Sausage, Removed From Casing
1/2 teaspoons Kosher Salt
1/2 teaspoons Ground Black Pepper
3 cups Chicken Broth
2 whole Carrots, Peeled And Shredded
3 stalks Small Stalks Lemongrass, Peeled
1 Tablespoon Fish Sauce
2 Tablespoons Soy Sauce, Plus More As Needed
2 Tablespoons Lime Juice
2 Tablespoons Brown Sugar
1 Tablespoon Fresh Ginger, Grated
1 cup Baby Bok Choy, Diced
1/4 cups Red Bell Pepper, Diced
1/4 cups Orange Bell Pepper, Diced
1-1/2 cup Frozen Baby Peas, Thawed
8 ounces, weight Ramen Noodles
1/2 cups Fresh Cilantro, Chopped, Plus Extra For Garnish

1
In a 5-quart Dutch oven, heat 6 ounces of the coconut milk over medium heat. Add the butter and curry paste and stir to combine. Cook for 2-3 minutes, then add the habanero and jalapeno. Cook until tender, approximately 4-5 minutes. Now add the sausage and a dash of salt and pepper. Toss to coat the ingredients and cook for 8-10 minutes or until the sausage has cooked through.
2
Once the sausage has cooked through, add the rest of the coconut milk and chicken broth. Bring to a boil and scrape any brown bits off the bottom of the Ddutch oven. Lower the heat to a simmer and add the carrots, lemongrass, fish sauce, soy sauce, lime juice, brown sugar, ginger, bok choy, and the red and orange bell peppers. Cook for 15-20 minutes then add the baby peas, ramen noodles and cilantro. Cook for 5-6 minutes or until the noodles are cooked. Season the soup again with salt and pepper to taste, and add more soy sauce if the soup is too sweet for your liking. Remove the lemongrass stalks. Keep warm on the stove until ready to serve.
3
Garnish with cilantro and serve with Naan if desired. Enjoy!

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 24 ounces, fluid Coconut Milk, 2 Tablespoons Unsalted Butter, 2-1/2 Tablespoons Red Curry Paste, 1 whole Habanero Pepper, Seeds And Stem Removed, Minced, and more.

Yes, Coconut Curry Ramen Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Ramen Noodle Soup

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