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Coconut Ramen Noodle Soup

by on March 17, 2012 in Soups March 17, 2012 Soups
See post on Jennifer | Mother Thyme’s site!
3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

An easy way to jazz up a simple package of ramen noodles.

Ingredients

  • 13-½ ounces, weight Coconut Milk (light Or Regular)
  • 13-½ ounces, weight Water (Use The Coconut Milk Can To Measure)
  • ½ teaspoons Low Sodium Soy Sauce
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Onion Powder
  • ½ teaspoons Sriracha Hot Chili Sauce
  • ¼ cups Frozen And Thawed Chopped Spinach
  • ¼ cups Shredded Carrot
  • 3-¼ ounces, weight Ramen Noodles Without The Seasoning Packet
  • Salt And Pepper, to taste
  • Bean Sprouts And Cilantro, For Garnish (optional)

Preparation

In a medium saucepan, add coconut milk, water, soy sauce, garlic powder, onion powder, Sriracha sauce, spinach and carrots. Bring to a boil and add in ramen noodles. Stir until ramen noodles are cooked, about 3 minutes.

Remove from heat. Season with salt and pepper to taste if desired and serve.

Garnish with bean sprouts and cilantro if desired.

Note: depending on your heat preference, you can increase or decrease the amount of Sriracha hot chili sauce you use.

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Kristiyn on 3.26.2012

This sounds super yummy. I’ll have to try it with rice noodles though. Thanks for the post!

One Review

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Jenn on 4.19.2012

As is, this recipe is pretty bland. I would have given it one mitt/star, except that it inspired me to create a tasty new version of the recipe! To the existing recipe I added an extra tsp. of garlic powder, 1 1/2 tsp. red curry paste, 1 tsp. chicken bouillon, 2 tb. sweet chili sauce, and 1 tb. Thai chili paste in oil. I also didn’t have any spinach on hand, but I did have kale, so I added about 2 cups of fresh kale torn into small pieces. After these modifications, it was super yummy!

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