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Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen

A creamy, spicy ramen with red curry and coconut milk, loaded with vegetables and vibrant aromatics. Ready in about 30 minutes, this one-pot noodle soup marries Southeast Asian flavors with comforting slurps.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Dinner, Lunch, Soup
Cuisine Asian, Thai
Servings 4 servings
Calories 400 kcal

Ingredients
  

Soup Base

  • 2 tablespoons avocado oil
  • 1 small yellow onion thinly sliced
  • 2 tablespoons red curry paste
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 4 cups chicken or vegetable broth
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce optional
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar

Noodles & Veggies

  • 8 ounces ramen noodles
  • 1 cup shiitake mushrooms sliced
  • 1 cup shredded carrots
  • 2 cups baby spinach
  • 2 green onions thinly sliced

Toppings

  • fresh cilantro
  • lime wedges
  • sriracha optional

Instructions
 

Soup Base

  • Heat 2 tablespoons avocado oil in a large pot over medium-high heat until shimmering.
  • Add 1 thinly sliced small yellow onion and cook, stirring occasionally, until translucent, about 4–5 minutes.
  • Stir in 2 tablespoons red curry paste, 3 minced garlic cloves, and 1 tablespoon grated ginger; cook until fragrant, about 1 minute.

Broth & Seasoning

  • Pour in 4 cups chicken or vegetable broth and 1 can full-fat coconut milk; stir in 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon lime juice, and 1 teaspoon brown sugar.
  • Bring to a gentle boil, reduce heat, and simmer for 5 minutes to meld flavors.

Noodles & Veggies

  • Add 8 ounces ramen noodles, 1 cup sliced shiitake mushrooms, and 1 cup shredded carrots; cook until noodles are al dente, about 3 minutes.
  • Stir in 2 cups baby spinach and 2 thinly sliced green onions until wilted, about 1 minute.

To Serve

  • Ladle into bowls and top with fresh cilantro, lime wedges, and a drizzle of sriracha if desired.

Notes

Testing Note 1: I found that slicing the shiitake mushrooms uniformly helps them cook evenly.
Testing Note 2: Resting the broth off heat for 5 minutes deepens the flavor layers.
Testing Note 3: Store the broth separately from noodles to prevent sogginess.

Nutrition

Serving: 450gCalories: 400kcalCarbohydrates: 35g
Keyword coconut curry ramen, creamy coconut soup, one pot ramen, red curry ramen, Spicy Coconut Curry Ramen
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