This Coconut Curry Ramen brings together a powerful trifecta of anti-inflammatory aromatics, fresh ginger, curry powder, and fresh turmeric, creating a vibrant golden broth that is as healing as it is flavorful. These superfoods work together to support the immune system, reduce inflammation, protect cells with antioxidants, and promote healthy digestion and gut health.

Made with the star of the show, rich Ramen Beef Bone Broth, and gently simmered in creamy coconut milk, it is so satisfying and packed with nutrients. Finish with your favorite toppings and enjoy a nourishing meal that proves healthy does not have to taste boring.

Serves: 2 Total Time: 30 minutes (15 minutes prep time, 15 minutes cook time)

1 TBSP. butter or ghee

1 TBSP. olive oil

1 Cup red onion, chopped

1 TBSP. fresh ginger, grated

½ tsp. fresh turmeric, grated

1 TBSP. curry powder

1 tsp. sea salt

1 can coconut cream (5.4 oz)

½ C coconut milk

8-ounces Ramen Beef Bone Broth (1 packet)

1 C Brown Rice Ramen, cooked

Toppings of choice:

Basil

Bok choy

Carrots

Red pepper

Pickled ginger

Green onions

Wakame flakes

Directions:

Melt butter and olive oil in a pot over medium heat.  

Add red onion and stir until it begins to sweat (about 1-2 minutes).

Add ginger, curry, turmeric, and sea salt and stir until it becomes fragrant (about 1-2 minutes).

Add coconut cream, coconut milk, and bone broth, and allow to simmer for 3-4 minutes.

Ladle ramen into a bowl and top with favorite fix-ins. Here, I used Bok choy, carrot, red pepper, soft-boiled egg, green onion, wakame flakes, and pickled ginger.