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4.25 from 8 votes

Green Coconut Curry Ramen

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entrees
Product Type: Broths & Stocks
Specialty Diet: Dairy Free, Gluten Free
Servings: 4 servings


  • 1 tbsp. sesame oil
  • 1 small knob ginger, minced
  • 1 cup leeks diced
  • 2 shallots chopped lengthwise
  • 2 portobello mushrooms, sliced
  • 1 red pepper thinly sliced
  • 1/4 tsp. green curry paste taste and add more based on desire
  • 1/4 tsp. chili sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. curry powder
  • 1 carton Pacific Foods Organic Vegetable Broth 32 oz.
  • 1 can 1 can coconut milk 14.5 oz. (only the coconut cream at the top and save the coconut water for smoothies)
  • 1/2 tsp. fish sauce
  • 1 tsp. fresh lime juice use the rest as garnish
  • 1 scallion, thinly sliced
  • 1 small baby bok choy ends removed and sliced in half
  • 1 cup bean sprouts
  • 1/2 cup snow peas
  • 2 carrots ribboned using a vegetable peeler
  • 1 package thin rice noodles of choice, cooked according to package


  • In a medium dutch oven heat sesame oil on medium-high heat. Cook ginger, garlic, leeks, shallots, mushrooms and red pepper until the red pepper begins to soften and the mushrooms caramelize. About 5-8 minutes.
  • Add in curry paste, chili sauce, salt, pepper and curry powder and cook for about 30 seconds.
  • Pour in Organic Vegetable Broth, coconut milk, fish sauce, and lime juice. Bring to a boil over medium-high heat. Once at a boil, turn down heat to low and simmer for 20 minutes.
  • Taste and adjust spices as needed. If it is too spicy, add more lime juice.
  • Add baby bok choy, bean sprouts, rice noodles, snap peas and carrots and cook just until bok choy is wilted.
  • Add in cooked rice noodles and serve warm.