This coconut curry ramen is an easy recipe that is packed with tons of flavor. It features a savory red curry coconut broth and is a one-pot meal that comes together in less than 30 minutes!
Why You’ll Love This Recipe
- The next time you are in a rush for dinner, try this homemade ramen! One of the best things about this recipe is the minimal cooking time. It comes together very quickly for an easy weeknight dinner.
- A one pot meal means less clean up!
- This creamy coconut curry ramen has the best flavor thanks to the variety of fresh ingredients used—from creamy coconut milk to red curry paste, ginger, and garlic, the flavor does not disappoint!
- A big bowl of soup is the perfect comfort food. It has become one of our favorite things to make for these cold winter months.
- Another great thing about this soup is that it is a great way to get in lots of delicious vegetables at dinner.
- Olive oil - you could also use sesame oil or coconut oil.
- Minced ginger and garlic - you can use fresh ginger and garlic or pre-minced ginger and garlic. You can use garlic powder in a pinch, but you likely will not need an entire tablespoon.
- Jalapeño - we recommend to remove the seeds and ribs of the jalapeno peppers to better control the heat of the soup broth. If you are sensitive to spice, you can reduce the amount to half of a jalapeno.
- Thai red curry paste - the brand Thai Kitchen makes a great red curry paste that is likely available in a grocery store near you! It's a great way to add bold flavors to your homemade Thai food. The curry paste adds so much flavor. If you aren't a fan of red curry paste, you could try green curry paste or yellow curry paste—however, we have not tested this recipe with those options and cannot speak to the final results. We recommend using a curry paste over a type of curry powder as it incorporates more ingredients that add additional flavor.
- Vegetables of choice - there are so many options to choose from when it comes to putting fresh veggies in ramen! It takes a plain, regular ramen to a whole new level! Here is a list of veggies to choose from: mushrooms (oyster mushrooms, shiitake mushrooms, baby bella mushrooms, button mushrooms, etc.), shredded cabbage, baby bok choy, bean sprouts, snap peas, red bell pepper, shredded carrots, asparagus, broccoli, onions, green onions, etc.)
- Chicken stock - swap for vegetable broth if you are making a vegetarian ramen.
- Coconut milk - you can use light coconut milk or full-fat coconut milk in this recipe. Full-fat coconut milk will create a creamier texture and richer flavor than the light coconut milk.
- Soy sauce or coconut aminos - you can use any soy sauce you prefer. If you need a gluten-free option, try out coconut aminos or tamari. You can find them at most grocery stores (even Trader Joes has coconut aminos).
- Shredded chicken - we love to make this recipe easy and either use rotisserie chicken or cook chicken ahead of time so it's ready to just throw in the pot when making the soup. If you don't want to make chicken ramen, swap it out for 2 additional cups of vegetables.
- Ramen Noodles - you will need 2 squares of ramen noodles (no seasoning packet). Instant ramen noodles work really well, but if you need a gluten-free option, there is actually ramen that is rice noodles! The Lotus Foods* brand is a great way to create a gluten-free ramen and is sold in a large pack at Costco. If you can find or make fresh ramen noodles, by all means feel free to use them!
- Cilantro, lime, salt - to tie all the flavors together!
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- A large soup pot
- Measuring cups and spoons
- Cutting board and knife
- Rubber spatula or wooden spoon for stirring
- Optional: big bowls for serving the ramen
Step by Step Directions
For the full instructions for this Thai coconut curry ramen recipe, scroll down to the recipe card at the bottom of the page.
In a large pot, add the olive oil, ginger, garlic, jalapeno, curry paste, and vegetables of choice. Saute for 3-4 minutes over medium heat, until the vegetables start to soften.
Add the chicken broth, coconut milk, and soy sauce. Bring to a boil.
Once the broth is boiling, add the shredded chicken and ramen noodles. Let the mixture cook for 6-7 minutes or until the ramen is fully cooked.
Remove from heat and stir in the cilantro and lime juice. Add salt to taste.
Tips & Variations
- In our ingredients we include "salt to taste." Preferences for the saltiness of ramen varies, so salt your individual bowl of ramen to taste as needed.
- A lot of people like to add soft boiled eggs to the top of their ramen. While we have not incorporated that to this recipe, feel free to add it on top if you'd like to.
- Easily make this chicken curry ramen vegetarian or vegan by using veggie broth in place of chicken broth. If you're looking to add a plant-based protein source, try serving with crispy tofu or crispy chickpeas (either on the side or added to the soup). You could also stir in a spoonful or two of peanut butter, but note that this will change the flavor and texture of the broth.
- If you are a fan of spicy coconut curry ramen, feel free to add a drizzle of Sriracha or a sprinkle of red pepper flakes to your bowl of ramen. You could also leave some of the jalapeño seeds to make it a little spicier.
- On the contrary, if you don't like spicy ramen, you can cut down on the jalapeño or leave it out all together.
- You can mix up the flavor of this curry ramen by trying a different curry paste such as green curry paste or yellow curry paste.
- If you prefer pork in your ramen over chicken, you could cook up some ground pork in a separate pot or pan or use some of Trader Joe's precooked pork belly. Simply add it to the ramen at the same time you would add the chicken.
We recommend storing leftovers in an airtight container in the refrigerator.
This recipe is dairy-free.
Make it gluten-free: use gluten free ramen noodles (we like the Lotus rice ramen noodles) and use coconut aminos or tamari in place of soy sauce.
Make vegetarian or vegan ramen: simply substitute the chicken with 2 additional cups of vegetables. Use vegetable broth in place of chicken broth. You could also serve with a side of crispy tofu or crispy chickpeas for a plant-based protein source.
If you like this recipe, check out…
- Honey sriracha shrimp
- Pineapple chicken fried rice
- Gluten-free ramen
- Korean Inspired ground turkey bowls
If you make this curry ramen recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Coconut Curry Ramen
- 1 tsp olive oil
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 jalapeño, minced (seeds and ribs removed, adjust to spice preference if needed)
- 2 tbsp red curry paste
- 2 cups vegetables of choice (mushrooms, shredded carrots, shredded cabbage, red bell pepper, baby bok choy, bean sprouts, snap peas, onion, asparagus, broccoli, etc.)
- 4 cups chicken broth
- 1 (14.5 oz) can light coconut milk
- 1 tbsp soy sauce or coconut aminos
- 2 cups shredded chicken (or 2 additional cups of vegetables)
- 2 packages Ramen noodles (no seasoning packet)
- 1/4 cup cilantro, chopped
- Juice from 1-2 limes, depending on preference
- 1/4-1/2 tsp salt, to taste
- In a large pot, add the olive oil, ginger, garlic, jalapeño, curry paste, and vegetables of choice. Sauté for 2-3 minutes, until the vegetables are starting to soften.
- Add the chicken broth, coconut milk, and soy sauce. Bring to a boil.
- Once the broth is boiling, add the shredded chicken and ramen noodles. Let the mixture cook for 6-7 minutes or until the ramen is fully cooked.
- Remove from heat and stir in the cilantro and lime juice. Add salt to taste.
- This recipe is dairy-free.
- Make it gluten-free: use gluten free ramen noodles (we like the Lotus rice ramen noodles) and use coconut aminos or tamari in place of soy sauce.
- Make vegetarian or vegan ramen: simply substitute the chicken with 2 additional cups of vegetables. Use vegetable broth in place of chicken broth. You could also serve with a side of crispy tofu or crispy chickpeas for a plant-based protein source.
The recipe can be found on My Fitness Pal by searching "BWB Coconut Curry Ramen."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.