Coconut-Curry Noodle Bowl


As you might be able to guess by the name, coconut milk and curry powder are two of the key ingredients that transform ramen noodles into a warmly-spiced Coconut-Curry Noodle Bowl. Crank up the protein by adding leftover chick to each noodle bowl, then top with peanuts.

Coconut Curry Noodle Bowl with Broccoli
Photo: Andy Lyons
Total Time:
25 mins


  • 1 tablespoon vegetable oil

  • 1 cup thinly sliced carrots (2 medium)

  • 3 cloves garlic, minced

  • 1 14.5 ounce can chicken broth

  • 1 14 ounce can unsweetened coconut milk

  • 1 cup broccoli florets

  • 1 3 ounce package ramen noodles, coarsely broken (seasoning packet discarded)

  • 2 teaspoon curry powder

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 ½ cup shredded cooked chicken (about 8 ounces)

  • Chopped peanuts (optional)


  1. In a large saucepan heat oil over medium heat. Add carrots and garlic; cook for 4 to 5 minutes or until carrots are crisp-tender, stirring occasionally.

  2. Stir in broth, coconut milk, broccoli, ramen noodles, curry powder, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Stir in chicken; heat through. If desired, sprinkle with peanuts.

Nutrition Facts (per serving)

475 Calories
35g Fat
22g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 475
% Daily Value *
Total Fat 35g 45%
Saturated Fat 23g 115%
Cholesterol 52mg 17%
Sodium 677mg 29%
Total Carbohydrate 22g 8%
Total Sugars 2g
Protein 20g
Vitamin C 23.6mg 118%
Calcium 50.5mg 4%
Iron 5.4mg 30%
Potassium 600mg 13%
Folate, total 40.3mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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