Inspired by our favorite Thai soup, canned coconut milk ups the ante on instant ramen with a rich, luxurious broth.
Why You Should Use This Instant Upgrade
Yes, coconut milk is great for its sweet, nutty flavor, but the real power behind this pantry staple comes from the fat. Stirred into simmering ramen, coconut milk takes the broth to another level with its extra-rich flavor. It's a simple addition that makes ramen indulgent.
I prefer to use full-fat coconut milk for a soup with extra body, but the low-fat version will work just as well.
How to Make It
Prepare the instant ramen according to the instructions on the package. Stir about 1/2 cup of canned coconut milk into the soup and continue to cook until heated through. Pour into a bowl and serve immediately.
Doctor Up Instant Ramen
This series shows you just how easy it can be to doctor up instant ramen for a new spin on this everyday comfort food. With a packet of ramen in hand, we'll show you how to give this noodle soup an instant upgrade using no more than two common pantry ingredients.