Coconut Curry Ramen – Spicy comfort in a bowl. This dish tastes fantastic and looks even better, making it perfect for a date night in with bold flavors but easy enough to put together for a weeknight dinner. Around 20 minutes cook time and pretty minimal chopping for this Thai coconut curry ramen noodle soup.
Comfort food ramen soup
I love Thai-inspired dishes and I think that going out for Thai food is just the best (those were the days) but having takeout is pretty fantastic too. And making your own takeout style dishes? Cost effective but just as tasty! There's just something about the combination of ingredients and the bold balanced flavors of Thai food that makes me happy any day. And if I don't have to put jeans and shoes on? Yes please.
This takeout at home dish is perfect for a date night in, or a Friday night Netflix binge. It's not too bad of a reheat as the flavors kind of meld together by the next day, but the noodles can soak up a bit of the liquid. Mine don't usually end up too mushy as long as I undercook them just a bit, but you might want to store or even cook your noodles in a separate pot if you anticipate leftovers.
Otherwise, this one pot comfort food noodle dish is quick and easy to prepare.
To add protein to this dish you could add tofu or chicken. For tofu, you could try this Crispy Tofu by Caitlin at From my Bowl - I think it looks great - I love her YouTube channel.
To add chicken to this soup, simply add a chopped chicken breast with the onions and then proceed with the recipe - the chicken will brown and then cook through in the broth.
Ingredients for a leveled up ramen soup
- full fat coconut milk + chicken stock for a broth base
- onion, garlic, ginger, and Thai chilies (for spice)
- red Thai curry paste (or green Thai curry paste), plus fish sauce and lime juice
- carrot, broccoli, and water chestnuts (or whatever you have on hand - mushrooms would be good)
- instant noodles, foil packet discarded
- for garnishing (optional) - sliced green onions and fresh cilantro
Check the recipe card below for quick instructions, substitutions, and nutritional information. Check below the recipe card for more detailed instructions.
More Thai inspired recipes
Coconut Curry Ramen
- 1 tablespoon coconut oil (or other neutral oil)
- ½ large onion (diced)
- 1 carrot (thinly sliced)
- 1-2 red Thai chilies (omit for less spicy soup)
- 2 cloves garlic (minced)
- 1 inch fresh ginger (finely grated)
- 2-3 tablespoons red Thai curry paste
- 1 can coconut milk
- 4 cups chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 can water chestnuts (slivered)
- 1 head broccoli (cut small)
- 2-3 packages ramen noodles (about 3.5 oz each, discard spice packets)
- green onion (sliced, for garnish, optional)
- cilantro (for garnish, optional)
- Heat a large pot over medium heat. Add coconut oil, onions, carrot, and red Thai chilies, and cook for about 5 minutes or so, or until onions have softened.
- Add the garlic, ginger and curry paste. Cook for one minute or so to cook the curry paste.
- Add the coconut milk, chicken stock, lime juice and fish sauce. Bring to a boil.
- Add the broccoli, water chestnuts, and the noodles. Turn the heat down and maintain a rapid simmer (not quite boiling) and cook until noodles are done about 4-5 minutes.
- Serve hot with green onions and cilantro on top, optional.
Nutritional information is an estimate. Values vary based on products used.
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How to Make the best bowl of ramen noodles
We are going to add so much flavor here! To start, heat a large pot over medium heat and add some coconut oil. I use my large Cuisinart Cast Iron Dutch Oven for soup recipes.
I like using coconut oil for sautéing here because we're using coconut milk later on but if you don't have it and don't want to buy it just for this, then just use a neutral oil like grapeseed, canola, or something similar.
Add the onion and carrot to the pot, and cook for about 5 minutes or until softened. Add the garlic, ginger, and spicy red chilies if using. Cook for a minute or so.
Add the red curry paste. I use 3 tablespoons but I like bold flavor and spice. If your curry paste is spicier and you don't like too much spice, start with 2 tablespoons and add more later if needed.
Cook the curry paste for a minute or so. Add the coconut milk, chicken stock, fish sauce, and lime juice. Stir and bring to a boil.
Add the broccoli, water chestnuts, and noodles. Turn the heat down to a simmer and cook for about 5 minutes or until the noodles are just cooked. Serve immediately.
To store leftovers you can simply store everything together in one container. The noodles may soak up some of the extra broth but I haven't had many problems with this. You can add more liquid to thin it out again when reheating.
To prevent this, you can store the noodles separately by simply removing them to a different container using a fork or tongs.
Alternatively, you could cook the noodles separately and add them to each bowl of broth as needed for serving and then store them in the fridge separate from the broth.
Level up an instant noodle pack by throwing away the flavor packet and making your own delicious broth with coconut milk, red Thai curry paste and fresh vegetables.
Red Thai curry paste is a paste based around red chilis, lemongrass, galangal, kaffir lime and cilantro. There are many different brands and you can also make it yourself. It is used in many Thai curry sauces and dishes.
Did you make this recipe? Let me know!