Creamy Coconut Curry Ramen
Creamy Coconut Curry Ramen elevates instant ramen with coconut milk and curry powder into a fragrant, restaurant-quality broth finished with fresh lime and cilantro in under 15 minutes.
Creamy Coconut Curry Ramen elevates instant ramen with coconut milk and curry powder into a fragrant, restaurant-quality broth finished with fresh lime and cilantro in under 15 minutes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a pan or pot over medium-high heat, combine the water and coconut milk and bring to a simmer.
Add the block of instant ramen noodles to the simmering liquid.
Stir in the curry powder until it dissolves into the broth.
Add the ramen seasoning packet that came with the noodles and stir to combine.
Allow the noodles to cook for about 3 minutes, stirring occasionally.
Crack the egg directly into the pan and immediately whisk it into the broth until fully incorporated.
Turn off the heat and squeeze in the fresh lime juice.
Transfer the ramen to a bowl and garnish with fresh cilantro before serving.
Best served fresh; leftover broth keeps refrigerated for 3 days. Reheat gently on stovetop and cook noodles separately to avoid mushiness.
The broth can be prepared and stored separately for up to 3 days; cook noodles fresh and combine when ready to serve.
Yellow or Thai curry powder works well; red curry powder will add more heat and spice.
Yes, adjust cooking time to 3–4 minutes depending on thickness, as fresh noodles cook faster than instant.
Yes, simply omit the egg or use a plant-based substitute; the broth is already dairy-free.
Reduce curry powder to ½ tbsp for mild heat, or add sriracha or chili flakes at the table for extra kick.

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