A splash of coconut milk and some curry powder elevate ordinary ramen soup into a memorable bowl of noodles. Add protein with cooked shrimp or cubed tofu and a pop of freshness with cilantro and lime juice. To cut back on sodium, look for ramen varieties with less than 600 mg sodium per serving or use less of the seasoning packet.

Carolyn A. Hodges, R.D.
Source: EatingWell.com, July 2020

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
2
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and coconut milk to a boil in a medium saucepan. Whisk in peanut butter, curry powder and half of the seasoning packet (discard the remainder or reserve for another use). Add noodles and peas and carrots; cook until the noodles are tender and the vegetables are heated through, about 3 minutes. Stir in shrimp and heat through. Divide the soup between 2 bowls and top with cilantro and a squeeze of lime juice.

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Tips

Find more ideas for instant ramen noodles.

Nutrition Facts

404 calories; protein 32.1g 64% DV; carbohydrates 37.5g 12% DV; exchange other carbs 2.5; dietary fiber 4.3g 17% DV; sugars 1.8g; fat 15.2g 23% DV; saturated fat 6.4g 32% DV; cholesterol 182.6mg 61% DV; vitamin a iu 6719.7IU 134% DV; vitamin c 10.4mg 17% DV; folate 108.7mcg 27% DV; calcium 116.2mg 12% DV; iron 3.4mg 19% DV; magnesium 80.9mg 29% DV; potassium 579.9mg 16% DV; sodium 1060mg 42% DV.