Mie Kuah Kelapa (coconut Curry Ramen)

Indulge in the rich and flavorful Mie Kuah Kelapa, a delightful Indonesian Indian fusion dish that combines the comforting warmth of ramen with the aromatic spices of coconut curry.

Vegetarian Gluten Free Main Course Indonesian Indian Ramen Coconut Curry Indonesian Indian
Mie Kuah Kelapa (coconut Curry Ramen)

Ingredients

  • 4 packs of ramen noodles
  • 1 can of coconut milk
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 1 cup of broccoli florets
  • 2 tablespoons of curry powder
  • 1 tablespoon of soy sauce
  • 1 tablespoon of brown sugar
  • 4 cups of vegetable broth
  • 1 tablespoon of vegetable oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
  2. Add the curry powder and stir for a minute to release the flavors.
  3. Pour in the vegetable broth and coconut milk, then add the soy sauce and brown sugar. Bring the mixture to a simmer.
  4. Add the ramen noodles, bell pepper, carrot, and broccoli. Cook for 3-4 minutes until the vegetables are tender and the noodles are cooked.
  5. Season with salt and pepper to taste.
  6. Divide the Mie Kuah Kelapa into bowls and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380 per serving
Carbohydrates
45g
Protein
12g
Fat
18g
Sodium
1100mg

Supplies

Large pot Stirring spoon Bowls for serving

Tools

Cutting board Knife Measuring spoons Measuring cups

Serving suggestions

Serve the Mie Kuah Kelapa with a side of crispy prawn crackers and a refreshing cucumber salad.

Tips & tricks

For a spicier kick, add a teaspoon of chili flakes to the coconut curry broth.

Cost

$15