Easy Thai Coconut Curry Ramen Recipe | Creamy & Spicy Noodle Soup
Creamy, spicy, and full of bold flavor — this Thai Coconut Curry Ramen Recipe combines silky coconut milk, fragrant curry, tender noodles, and fresh vegetables for a comforting bowl that’s both exotic and satisfying. Perfect for weeknight dinners or cozy nights in.
Equipment
- Large soup pot
- Wooden spoon or spatula
- Cutting board & knife
- Ladle
- immersion blender (optional)
Ingredients
- 2 tbsp oil (vegetable or coconut)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste
- 1 can (14 oz) full‑fat coconut milk
- 4 cups chicken or vegetable broth
- 2 packs ramen noodles (or rice noodles for gluten‑free)
- 1 lb chicken breast, shrimp, tofu, or pork (choose preferred protein)
- 2 cups mixed vegetables (bok choy, mushrooms, carrots, bell peppers)
- 2 soft‑boiled eggs (optional topping)
- Fresh cilantro and lime wedges for garnish
- Chili oil or flakes for heat
- Salt & pepper to taste
Instructions
- Sauté aromatics: Heat oil in a large pot over medium heat. Add garlic, ginger, and curry paste. Cook for 2–3 minutes until fragrant.
- Build broth: Stir in coconut milk and broth. Bring to a gentle simmer.
- Add protein: Add chicken, shrimp, tofu, or pork. Cook until protein is fully cooked.
- Add vegetables: Stir in bok choy, mushrooms, carrots, and bell peppers. Simmer for 5–7 minutes until tender.
- Cook noodles: Add ramen noodles directly to the broth and cook according to package instructions (3–4 minutes).
- Finish: Adjust seasoning with salt, pepper, or extra curry paste.
- Serve: Ladle soup into bowls. Top with soft‑boiled eggs, cilantro, lime wedges, and chili oil.
- Tip: If storing leftovers, cook noodles separately and add them when reheating to avoid sogginess.
Notes
- Make‑ahead: Broth can be made ahead and refrigerated for 2 days. Freeze broth only (no noodles) for up to 2 months.
- Storage: Store noodles separately to maintain texture.
- Reheating: Warm gently on stovetop; add fresh herbs after reheating for brightness.
- Common mistakes: Using light coconut milk (thin broth), overcooking noodles (mushy), or adding lime juice too early (bitterness).
- Variations: Make vegetarian with tofu and mushrooms, seafood with shrimp and fish sauce, or extra spicy with more chili paste.
- Pairings: Serve with Thai iced tea or lager, spring rolls, or cucumber salad. Garnish with sesame seeds for crunch.