Looking for a healthier - but flavor-packed - take on ramen? Try this coconut curry shrimp ramen bowl!
Course Main Course, Soup
Cuisine Japanese
Keyword coconut curry shrimp ramen
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 481kcal
Author Snacking in Sneakers
Ingredients
1tbspolive oil
1onion, diced
1bell pepper, diced
2clovesgarlic, minced
1.5 to 2tbspred curry paste(depending on level of spice you prefer)
2cupslower sodium chicken broth
15ozcan coconut milk
1poundlarge shrimp, peeled and deveined
1package ramen noodles(flavor packets discarded)
½lime
¼cupchopped 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 facts (approximate per serving; assumes 4 servings): 481 calories, 29 g fat, 20 g sat fat, 694 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g sugar, 30 g protein, Vitamin A: 14%, Vitamin C: 70%, Calcium: 10%, Iron: 43%