Coconut Curry Ramen: A Cozy, One-Pot Comfort Meal for the Whole Family

If you’re looking for a cozy, flavorful dinner that warms you from the inside out — and doesn’t leave you cleaning up a mountain of dishes — let me introduce you to your new weeknight favorite: Coconut Curry Ramen.

This dreamy dish combines creamy coconut milk, comforting noodles, and a rainbow of veggies for a dinner that feels indulgent but is secretly packed with nutrients. The best part? You can make the broth ahead of time (freezer friendly!) and just cook the noodles fresh when you're ready to serve.

It’s perfect for busy moms, picky kids, and anyone in your house who could use a warm, nourishing bowl of something special.

Coconut Curry Ramen

Yields: 6 servings Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients:

• 1 small yellow onion

• 2 medium carrots

• 1 zucchini

• 1 red bell pepper

• 2 cups greens (kale or spinach)

• 2 garlic cloves

• 2 inches fresh ginger

• 1 tablespoon extra-virgin olive oil

• 3–4 tablespoons red curry paste*

• 1 (15-ounce) can coconut milk

• 4 cups chicken bone broth

• 1 teaspoon kosher salt

• 1½ tablespoons peanut butter

• 1 lime, juiced

• 12 ounces instant ramen noodles (discard seasoning packets)

• Rotisserie chicken, for serving

  
  

Instructions:

1. Prep the veggies: Dice the onion, thinly slice the carrots, zucchini, and bell pepper, and chop the greens. Mince or grate the garlic and ginger.

2. Sauté: In a large pot, heat the olive oil over medium. Add the onion, carrots, zucchini, and bell pepper. Cook for 3–4 minutes, until beginning to soften.

3. Build the flavor: Add the garlic, ginger, and curry paste. Stir and cook another 1–2 minutes, letting the curry paste coat the veggies and stick slightly to the bottom of the pot — that’s where the flavor magic happens.

4. Simmer: Pour in the coconut milk and bone broth. Add salt and stir well. Let it come to a boil, then simmer for 5 minutes or until the veggies are cooked to your liking.

5. Finish it off: Stir in the peanut butter and lime juice. Taste and adjust seasoning or add more curry paste if desired.

6. Assemble and serve: Cook the ramen noodles in a separate pan (don’t use the seasoning packet!). Divide them into 6 bowls, top with rotisserie chicken, and ladle the hot coconut curry broth over each one.

   
   

Notes:

Curry paste can vary a lot in spice level depending on the brand. Thai Kitchen is a mild, family-friendly option. If you’re unsure, start with 2 tablespoons and add more to taste once the broth is simmering.