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. Source: EatingWell.com, July 2020

Carolyn A. Hodges, R.D.
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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; 15.2 g total fat; 6.4 g saturated fat; 183 mg cholesterol; 1060 mg sodium. 580 mg potassium; 37.5 g carbohydrates; 4.3 g fiber; 2 g sugar; 32.1 g protein; 6720 IU vitamin a iu; 10 mg vitamin c; 109 mcg folate; 116 mg calcium; 3 mg iron; 81 mg magnesium;