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Spicy Coconut Curry Ramen A bowl of creamy orange coconut curry ramen topped with sautéed mushrooms, fresh cilantro, sesame seeds, chili flakes, and half a soft-boiled egg.

Spicy Coconut Curry Ramen

A warm, Spicy Coconut Curry Ramen made in under 30 minutes. Rich coconut broth, red curry paste, tender noodles, and your favorite vegetables and protein create the perfect cozy weeknight meal.
5 from 1 vote
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Course: Dinner, Main Course, Noodles, Soup
Cuisine: Asian Fusion, Thai-Inspired
Keyword: Curry ramen instant noodles, Spicy coconut curry ramen ingredients, Spicy coconut curry ramen noodles recipe, Spicy coconut curry ramen recipe, Spicy coconut curry ramen vegetarian, Spicy coconut curry ramen with coconut milk, Thai coconut curry ramen recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 620kcal
Cost: $16

Equipment

  • 1 Large pot or Dutch oven (For simmering broth + noodles)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Grater (For ginger)
  • 1 Ladle (For serving broth)
  • 1 Tongs or chopsticks (For handling noodles)

Ingredients

For the Broth

  • 1 tablespoon coconut oil or vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2–3 tablespoon red curry paste - adjust to heat level
  • 1 14- oz can coconut milk - shaken well
  • 3 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar

For the Ramen

  • 4 packs ramen noodles - discard seasoning packets
  • 2 cups vegetables - any mix you like
  • 1 cup protein - chicken tofu, shrimp, chickpeas
  • 2 soft-boiled eggs - halved
  • — green onions sliced - garnish
  • — fresh cilantro - garnish
  • — lime wedges - serving

Optional Add-ins

  • — chili oil - extra heat
  • — baby corn
  • — bean sprouts
  • — bamboo shoots
  • — Thai basil

Instructions

  • Sauté garlic, ginger, and toast curry paste in oil.
    A skillet containing piles of minced garlic, grated ginger, red curry paste, turmeric, and other spices arranged in separate mounds before cooking.
  • Add coconut milk, broth, soy sauce, fish sauce, and sugar; simmer.
    A wooden board filled with bowls of prepped ingredients: crispy tofu, seasoned tofu, broccoli florets, bok choy, mushrooms, shrimp, sliced red bell peppers, and small bowls of minced garlic, sauces, and aromatics.
  • Slice protein and chop vegetables for even cooking.
  • Add protein and vegetables to broth; cook until tender.
    A pot of ramen noodles simmering in a flavorful broth with chopped green onions floating on top, steam rising gently from the surface.
  • Boil noodles in broth, assemble bowls, and garnish.
    A bowl of creamy orange coconut curry ramen topped with sautéed mushrooms, fresh cilantro, sesame seeds, chili flakes, and half a soft-boiled egg.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 450g | Calories: 620kcal (31%) | Carbohydrates: 55g (18%) | Protein: 26g (52%) | Fat: 34g (52%) | Saturated Fat: 20g (125%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 110mg (37%) | Sodium: 1450mg (63%) | Potassium: 620mg (18%) | Fiber: 4g (17%) | Sugar: 6g (7%) | Vitamin A: 5400IU (108%) | Vitamin C: 25mg (30%) | Calcium: 80mg (8%) | Iron: 3.6mg (20%)
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