Thai Coconut Curry Ramen

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This Thai Coconut Curry Ramen is made with a savory red curry broth that takes less than 30 minutes to make! Just spoon it over some gluten free Ramen noodles and top with soft boiled eggs, sesame seeds and cilantro for an easy weeknight meal!


Units Scale
  • 4 Ramen Cakes (I used a 10 oz package of Lotus Foods affiliate link gluten free ramen)
  • 2 Tbs Sesame Oil
  • 5 oz Shiitake Mushrooms thinly slices
  • 1 thumb grated Ginger
  • 3 Garlic cloves finely chopped
  • 1 bunch Green Onions chopped
  • 1/4 cup Red Curry Paste
  • 1 Red Bell Pepper chopped into bite size pieces
  • 2 Tbs Tamari
  • 4 cups Vegetable Broth
  • 1 14oz can Coconut Milk full fat
  • 1 bunch Broccolini chopped

Topping ideas:

  • Soft boiled eggs
  • Sesame Seeds
  • Cilantro
  • Lime wedges to squeeze in Ramen


  1. Bring a pot of water to boil, add Ramen and cook 2-3 minutes until softened
  2. Drain, rinse with cold water and set aside
  3. In a large stockpot or Dutch Oven add Sesame Oil and heat over med/high heat
  4. When oil starts to shimmer add Mushrooms and sauté 2-3 minutes
  5. Add Ginger, Garlic, Green Onions and sauté 1-2 minutes
  6. Add Red Curry Paste and sauté 1-2 minutes
  7. Add Red Pepper, Tamari, Broth and simmer 5-7 minutes
  8. Add Coconut Milk and Broccolini, heat until hot or until Broccolini becomes bright green
  9. Add Ramen noodles to serving bowls and spoon the broth over the noodles
  10. Add your favorite toppings such as soft boiled Eggs, Sesame Seeds, Cilantro etc.
  11. Enjoy!
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