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Simple Recipes for Every Day

Coconut Curry Zoodle Ramen

Coconut curry zoodle ramen with zucchini noodles, mushrooms in a bowl with chop sticks. Vegan curry vegetarian curry.
  • Serves: 4
  • Prep Time:  10 min
  • Cook Time:  10 min

Ingredients

  • 1 tbsp red curry paste (find one without shrimp if vegan)
  • 2 tbsp yellow curry powder
  • 1 tbsp sesame oil
  • 1 tbsp garlic, minced
  • 1 tbsp fresh ginger, minced
  • 4 cups vegetable Stock
  • 2 cans full-fat coconut milk
  • 1 bunch green onions, thinly sliced, divided
  • 8 oz mushrooms sliced (crimini or shiitake)
  • 2 limes, juiced
  • 1 bell pepper, thinly sliced
  • 1 tsp salt
  • 6 cups zoodles (about 3 medium zucchini)
  • 2 cups red cabbage shredded
  • sesame seeds, optional

Method

  1. In a medium sized pot set over medium heat, whisk the red curry paste, yellow curry powder, sesame oil, garlic and ginger until fragrant, about 2 minutes.
  2. Add the stock, coconut milk, white and light green parts of green onion (reserve the dark green parts for garnish), mushrooms, lime juice, bell pepper and salt. Bring to a boil. Boil for 2 minutes.
  3. Add the zucchini noodles and stir until noodles are incorporated. **
  4. Divide the ramen into 4 bowls, garnish with remaining green onion tops, red cabbage and sesame seeds.

**Zucchini noodles will cook quickly in hot broth. If you simmer them for too long they’ll get to soft and mushy.