15 Minute Coconut Curry Ramen | Quick + Easy Weeknight Dinner Recipes

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more budget-friendly.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are a cost-effective protein source.

curry paste

🥗Healthier: homemade curry powder

💰Cheaper: generic curry paste

Homemade curry powder can be lower in sodium, while generic options may be cheaper.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Whole grain noodles offer more fiber, while spaghetti is often less expensive.

Heat a nonstick skillet on the stove.

Add thinly sliced onions to the skillet and sauté for about 1 minute until soft and translucent.

Add minced garlic and ginger to the skillet and sauté for 15-20 seconds until fragrant.

Stir in red curry paste and mix well.

Pour in vegetable broth and coconut milk, and bring the mixture to a boil.

Add ramen noodles to the boiling mixture.

Add cut snap peas and red bell pepper strips to the pan.

Cook everything together until the vegetables are tender-crisp, about 2-3 minutes.

Add shelled edamame to the pan and heat through for 1-2 minutes until warm.

Serve immediately or store in the refrigerator for 2-3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens