One-Pot Coconut Curry Ramen with Mushrooms and Spinach

A fast, cozy meatless ramen dinner simmered in one pot with creamy coconut milk, savory curry paste, mushrooms, tender spinach, and fresh lime.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon vegetable oil
• 1 small yellow onion
• 3 cloves garlic
• 3 tablespoons red curry paste
• 4 cups vegetable broth
• 1 can (13.5 ounces) unsweetened coconut milk
• 8 ounces cremini mushrooms
• 4 packages (3 ounces each) instant ramen noodles
• 5 ounces baby spinach
• 1 lime
• 2 tablespoons soy sauce

Cooking instructions

1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and curry paste and cook, stirring, until fragrant, about 1 minute. (about 5 min) — Medium heat
2. Stir in the vegetable broth, coconut milk, mushrooms, and soy sauce. Bring to a gentle boil, then reduce the heat and simmer until the mushrooms are tender, about 7 minutes. (about 7 min) — Gentle simmer
3. Add the ramen noodles, discarding the seasoning packets. Simmer, stirring occasionally, until the noodles are just tender according to the package directions, usually 3 to 4 minutes. (about 4 min) — Gentle simmer
4. Stir in the spinach and cook until wilted, about 1 minute. Remove from the heat, squeeze in the lime juice, and taste; add more soy sauce or lime juice if needed. Divide among bowls and serve hot. (about 2 min) — Off heat