Green Curry Ramen Bowl

Spice up a weeknight dinner with a quick curried noodle dish.

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We’ve called for a frozen-vegetable mix to get in as much color and texture as possible (no chopping necessary), but 2 cups of quick-cooking fresh, chopped veggies, such as broccoli, asparagus, Napa cabbage, and bell peppers, would be delicious as well.



  • 3 cups low-sodium vegetable broth
  • 1 3-oz. pkg. plain ramen noodles
  • 1/2 cup light coconut milk
  • 1 Tbs. green curry paste
  • 1 16-oz. bag frozen stir-fry vegetables


  1. Bring broth to a boil in medium saucepan. Add ramen noodles, and cook 2 minutes.
  2. Meanwhile, stir together coconut milk and curry paste in small bowl.
  3. Stir coconut milk mixture into broth, and add vegetables to pot. Bring soup to a boil, then remove from heat, and let stand 2 to 3 minutes, or until vegetables are bright and tender. Ladle into bowls.

Nutrition Information

  • Calories 372
  • Carbohydrate Content 50 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 8 g
  • Protein Content 13 g
  • Saturated Fat Content 7 g
  • Sodium Content 550 mg
  • Sugar Content 13 g

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