Teaching Kitchen

Coconut Curry Ramen Soup

Here at VCP, we're all about nutrition addition. That means not taking ingredients out of a dish, but adding to them! This Coconut Curry Ramen Soup is the perfect example of how you can take a pantry staple and transform it into a dish that is packed with nutrients. With that being said, if you don't have all of the ingredients for this recipe, lean into what you already do have. No collard greens but you have spinach? Perfect!

Ingredients

  • 2 Tablespoons canola or vegetable oil
  • 1 onion, diced
  • 2 green bell peppers, julienned
  • 3 carrots, julienned
  • 1 1/2 Tablespoon ginger, minced
  • 2 Tablespoons garlic (about 6 cloves), minced
  • 2 Tablespoons curry powder
  • 4 cups chicken stock
  • 4 cups water
  • 2 – 14 ounce cans coconut milk
  • 4 blocks instant ramen noodles, flavor packet discarded
  • 2 cups fresh or frozen collard greens, cut into ribbons
  • Juice of 2 limes
  • Optional: poached or soft-boiled eggs, cilantro and lime wedges for garnish

 

Directions

  1. Heat oil in a skillet or a stockpot. Add onion, bell peppers, and carrot and cook until veggies begin to sweat and become aromatic, about 5 minutes. Add ginger, garlic, and curry powder and stir, cooking for an additional 2 minutes.
  2. Add water, stock, and coconut milk and stir to combine. Simmer until veggies are tender and the curry powder has dissolved into the liquid.
  3. Add noodles and greens and cook until soft, about 4 minutes. Season with lime juice and serve hot, topping individual bowls with optional additions.

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