Spicy Coconut Curry Shrimp Ramen Soup with Carrots and Spinach

This spicy coconut curry shrimp ramen soup is the ultimate quick and satisfying meal. With tender shrimp, sweet carrots and fresh spinach swimming in a fragrant coconut curry broth, every spoonful is a burst of flavor. The ramen noodles add a comforting chew, while a squeeze of lime brightens the whole bowl.

Inspired by Thai flavors, this soup comes together in just 20 minutes, making it perfect for busy weeknights. The combination of curry powder, sweet Thai chili sauce and creamy coconut milk creates a luscious, slightly spicy broth that coats every ingredient. Top it with scallion greens for a fresh finish.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of water to a boil. Wash and dry produce. Peel carrots; halve lengthwise and slice on a diagonal into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add carrots, scallion whites, curry powder, salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes.
3. Stir 1½ cups water, pho stock concentrates, veggie stock concentrate, chili sauce and garlic powder into pot with veggies. Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally, until carrots are tender, 2-4 minutes.
4. Meanwhile, quarter lime.
5. Once pot of water is boiling, add noodles; cook, stirring occasionally, until al dente, 1-2 minutes. Drain, then rinse noodles under cold water for 30 seconds.
6. Stir spinach, drained noodles, coconut milk and a big squeeze of lime juice into pot with soup; cook, stirring, until spinach is wilted and soup is simmering, 1-3 minutes. Taste and season with salt and pepper.
7. Divide soup between bowls. Sprinkle with scallion greens and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them first and pat dry before cooking.

Can I substitute the ramen noodles?

Rice noodles or soba noodles work well too.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.