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Thai Coconut Curry Ramen

  • Author: Dianna
  • Total Time: 30 minutes

Ingredients

Scale
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 can (14 oz) coconut milk (full-fat for extra richness)
  • 2 tbsp red curry paste (adjust more or less depending on how spicy you like it)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp ginger, freshly grated
  • 2 cloves garlic, minced
  • 1 tbsp lime juice (fresh is always best)
  • 1 tbsp olive oil (or coconut oil for extra coconut flavor)
  • 2 packs ramen noodles (discard the seasoning packets)
  • 1 cup baby spinach (or any leafy greens)
  • 1–2 tbsp fresh cilantro, chopped (for garnish)
  • 1–2 green onions, chopped (for garnish)
  • 1–2 boiled eggs (optional, for extra protein and richness)
  • Protein options: Grilled chicken, shrimp, or tofu (whatever you prefer!)
  • Sriracha sauce (optional, for added heat)

Instructions

  1. Sauté the Aromatics
    In a large pot, heat the olive oil (or coconut oil) over medium heat. Once hot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant. You’ll start to smell that lovely combination of garlic and ginger—it’s going to make you hungry!
  2. Add the Curry Paste
    Stir in the red curry paste. Let it cook with the garlic and ginger for about 1-2 minutes. This helps the curry paste bloom, releasing all its wonderful flavors. The aroma at this stage is AMAZING.
  3. Pour in the Coconut Milk and Broth
    Now, add the coconut milk and chicken broth to the pot. Stir everything together until the curry paste is fully dissolved and the broth looks smooth. Bring the mixture to a gentle simmer. At this point, the broth will start to thicken up, and you’ll be getting that creamy, fragrant curry goodness.
  4. Season the Broth
    Stir in the soy sauce and lime juice. Taste the broth and adjust the seasoning if needed. If you like your broth a bit spicier, you can add a spoonful of Sriracha or more curry paste. If you prefer it more mellow, add a little more lime juice or a pinch of salt.
  5. Cook the Ramen Noodles
    Add the ramen noodles to the simmering broth and cook according to the package instructions (usually 3-5 minutes). Stir occasionally to prevent the noodles from sticking together. Once they’re cooked to your liking, give them a little taste—they should be perfectly tender but still with a slight bite.
  6. Add the Veggies
    When the noodles are almost done, add in the baby spinach (or your choice of leafy greens). Stir until the spinach wilts into the broth, just a minute or so.
  7. Prepare the Protein
    While your noodles cook, if you’re using a protein (chicken, tofu, shrimp, etc.), now’s the time to prep it. If you’re using grilled chicken or shrimp, just slice it into bite-sized pieces. For tofu, pan-fry it in a little oil until crispy and golden.
  8. Assemble the Ramen Bowls
    Once your noodles are cooked and the broth is ready, divide the noodles into 4 bowls. Pour the hot, fragrant coconut curry broth over the noodles. Top each bowl with your protein of choice, a soft-boiled egg (if using), and a handful of fresh cilantro and green onions for garnish.
  9. Serve and Enjoy
    Give the bowls a squeeze of fresh lime juice and a drizzle of Sriracha if you want an extra kick. Now it’s time to dive in! Take a moment to appreciate the layers of flavor, the creamy broth, and the comforting warmth of this bowl.

Nutrition

  • Serving Size: 4
  • Calories: 500

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Find it online: https://mytastefulrecipes.com/thai-coconut-curry-ramen/