This coconut curry shrimp ramen bowl is the ultimate comfort food!
Ramen – the quintessential college food. Ironically, I was actually never a big ramen person while I was in college. Boston University had a pretty impressive dining hall selection, as well as student center where I could use my dining points on things like D’Angelos and Starbucks. And some place that made these reallllly good honey wheat bagels that I ate far too many of. There were a lot of tasty options so I never had to resort to the 10 cent packages of ramen out of necessity like some other college students.
That said, there is some delicious flavor in those bad boys! But the nutrition profile – namely sodium – leaves quite a bit to be desired. In fact, one full block of ramen packs in about 1600 mg of sodium, which is almost a whole day’s worth. And a block of noodles isn’t always super satisfying with the lack of veggies and protein.
So today, I’ve created an upscale coconut curry shrimp ramen bowl to knock your socks off. The dish is packed with flavor and just screams cool weather comfort food. Yet it still clocks in at under 450 calories per serving, includes 19 grams of protein, and is lower in sodium (under 650 mg per serving – considerably better than 1600!).
[Tweet “A better for you ramen?! Yes, please! Check out this coconut curry shrimp ramen!”]
It’s relatively simple to make and comes together in under 30 minutes. I did use the package of ramen noodles themselves in this recipe (but got rid of the flavor packets where almost all the sodium comes from). While these noodles aren’t super healthy –they’re typically fried in oil – we only use 1 block split among multiple servings so I didn’t mind using them in that case. If you’d rather not, you could easily substitute some rice noodles in this soup instead.
This coconut curry shrimp ramen bowl has got to be one of my very favorite recipes to date. Especially since we’ve had some chilly weather the last two weekends. Curling up to a bowl of this while snuggled under a blanket is just divine. I mean, just look at these pictures…
And this dish was a winner with the whole family. If you are making it for kiddos, you can veer on the lower end of the curry paste for less spice; if it’s just for the adults you can pump it up with a bit more.
I hope you’ll give this shrimp ramen bowl a try asap, and be sure to come back here and let me know what you think.
Coconut Curry Shrimp Ramen Bowl
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1.5 to 2 tbsp red curry paste (depending on level of spice you prefer)
- 2 cups lower sodium chicken broth
- 15 oz can coconut milk
- 1 pound large shrimp, peeled and deveined
- 1 package ramen noodles (flavor packets discarded)
- ½ lime
- ¼ cup chopped cilantro
Instructions
- Heat olive oil in stock pot. Add onion and bell pepper and cook for approximately 5-7 minutes, until softened.
- Stir in garlic and cook for another minute.
- Add red curry paste. Cook for 1-2 minutes, stirring frequently, until it becomes fragrant.
- Add chicken stock and coconut milk. Simmer for 5 minutes.
- Add shrimp to the pot. After 3-4 minutes, add the ramen noodles to the pot as well (just the noodles – toss the flavor packets). Cook for an additional 3-5 minutes, until shrimp is opaque and ramen noodles are soft.
- Add the juice from ½ of a lime to the pot and garnish with cilantro.
Notes
Nutrition
Share with me: Were you a big fan of ramen in college? Do you ever make ramen bowls like this at home? What did you think of this coconut curry shrimp ramen?
- Should Athletes Try Astaxanthin Supplements? - September 23, 2022
- Coconut Watermelon Muffins - September 19, 2022
- Air Fryer Whole Fish (Black Sea Bass) - September 13, 2022
This looks amazing!!!! I love a good curry.
Me too – nothing like a good curry!!
Love this! I love curries and this looks amazing!
Thanks Carmy!
We are loving soup lately and this one looks delicious! I bet even my oldest who doesn’t care for shrimp could just remove it and would still enjoy it.
As soon as we started getting cool weather here in MA I’ve been all about finding some soups and stews to start making. I hope you get to give this one a try! 🙂
This looks coconut curry shrimp ramen bowl looks outrageously good! Love the simple list of ingredients!
Thanks Ilka – hope you get to give it a try! 🙂
Curry is so good and warming. This will be great to make when the weather drops!
It is definitely one of those cold weather comfort food dishes for me!
Looks like a meal my husband would LOVE!
Sadly I am allergic to all things Ramen…a discovery I made when in college (that was not a fun night).
Thanks for sharing 🙂
Oh no! So sorry to hear about the ramen mishap. You could definitely use rice noodles or another type of noodle instead, or just leave ’em out all together!
This soup sounds so amazing!! I am drooling right now! yum
Thank you!! Hope you love it!
My sister & I loved ramen growing up :p I love the idea of this sophisticated & healthier version!
I don’t think I ever had it growing up until a friend shared it with me in college. I never really ate it in college but now I’m loving these fancier versions of it.
Love it. Looks just amazing!
Thank you! 🙂
Never enough time to make all these great recipes! Thanks!
Hope you get a chance to try it at some point!
Such a great and helpful post!
Thanks Amy!
This sounds amazing! LOVE coconut and shrimp flavors together 🙂
Me too!!! Such a tasty flavor combo.
This looks devine! And easy to make too! Pinning for later 🙂
Hope you enjoy it Kara!
I still love ramen. There is nothing more wonderful than a bowl of slippery noodles.
I’ll try this recipe with soba noodles – they’re not fried, so I’ll feel especially virtuous. 🙂
Haha, I know – there’s something comforting about a bowl of ramen. 🙂 Soba noodles would make a great better-for-you substitution for the ramen!
Wow, this turned out absolutely incredible!! Thank you for the inspiration!
Thanks Marika! I’m so glad you enjoyed it!
This was awesome! I substituted snow peas for the bell pepper, just added them later. At the end I also added pineapple tidbits! I am a pineapple lover! This was so good, I used Thai Kitchen red curry paste and it had zero heat, so we used two tablespoons! I will use this recipe again and again!
Ooooh, I love those modification ideas – sounds delicious! So glad you enjoyed the recipe.