Red Curry Ramen Noodle Soup

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Red Curry Ramen Noodle Soup

If you’re craving a bold, spicy, and creamy noodle soup, this Red Curry Ramen Noodles Soup is a must-try! Thai red curry paste, creamy coconut milk, and delicious ramen noodles combine to create a mouthwatering dish that combines Thai and Japanese flavors in one comforting bowl.

Perfect for a quick weeknight dinner, this soup takes 15 minutes to prepare and can be customized with your favorite protein and veggies.

Red Curry Ramen

Why You’ll Love This Recipe

Bold & Flavorful: Spicy red curry paste + creamy coconut milk = ultimate comfort food.

Quick & Easy: Ready in 15 minutes with minimal prep!

Customizable: Add shrimp, chicken, tofu, or extra veggies.

Great for Meal Prep: Make the broth and add fresh noodles before serving.

Pro Tips for the Best Red Curry Ramen

Don’t overcook the Noodles: Cook them until tender, as they’ll continue absorbing broth.

Adjust Spice Level: Add more red curry paste or chili flakes for extra heat.

For Extra Creaminess, stir in 1 extra tablespoon of coconut cream.

For a Thicker Broth, simmer longer or add ½ teaspoon cornstarch mixed with water.

Make It Vegan: Use vegan soy sauce and choose either tofu or tempeh as your protein source.

Serving Suggestions

With a Side of Gyoza – Pan-fried dumplings pair perfectly.

Thai Green Papaya Salad – Adds freshness and crunch.

Garlic Edamame – A protein-packed, umami-rich side.

Extra Lime Wedges – A splash of lime enhances the flavors.

Storing & Reheating

Storing:

  • Refrigerator: Store leftover broth and toppings separately for up to 3 days.
  • Avoid storing cooked noodles in broth, as they will become mushy.

Reheating:

  • Stovetop: Heat broth over low-medium heat, then add fresh noodles.
  • Microwave: Reheat in 30-second intervals, stirring between each.

Freezing:

  • Freeze only the broth, as coconut milk can separate.
  • Add fresh noodles and toppings after thawing for the best texture.

 

Red Curry Ramen Noodle Soup

FAQs About Red Curry Ramen Noodle Soup

1. Can I Make This Soup Less Spicy?

Yes! Use only one tablespoon of red curry paste and add more coconut milk.

2. What Can I Use Instead of Ramen Noodles?

You can substitute with rice noodles, udon, or soba noodles.

3. Can I Use Green or Yellow Curry Paste Instead?

Yes! Green curry paste will be spicier, while yellow curry paste will be milder and sweeter.

4. What’s the Best Protein for This Recipe?

  • Chicken (cooked OR uncooked) – Classic option
  • Shrimp (peeled & deveined) – Cooks quickly
  • Tofu or Tempeh – Great for a vegan version
  • Soft-Boiled Egg – Adds richness

5. Can I Make This Soup Ahead of Time?

Yes! Make the broth and veggies ahead, then cook fresh noodles before serving.

Conclusion

This Red Curry Ramen Noodle Soup is a spicy, creamy, and slurp-worthy dish that combines the best of Thai red curry and Japanese ramen. Whether you enjoy it spicy, mild, with chicken, shrimp, or tofu, this customizable and easy recipe will become a new favorite!

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Red Curry Ramen Noodle Soup

Red Curry Ramen Noodle Soup
If you're craving a bold, spicy, and creamy noodle soup, this Red Curry Ramen Noodles Soup is a must-try! Thai red curry paste, creamy coconut milk, and delicious ramen noodles combine to create a mouthwatering dish that combines Thai and Japanese flavors in one comforting bowl. Perfect for a quick weeknight dinner, this soup takes 15 minutes to cook.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner Lunch
Cuisine Japanese
Servings 4

Ingredients
  

For the broth:

  • 1/2 tbsp oil coconut or vegetable
  • 2 tbsp red Thai curry paste
  • 2 cloves garlic minced
  • 1- inch ginger grated
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 cup 14 oz coconut milk
  • 3 cups of vegetable or chicken broth
  • 1 tsp lime or lemon juice

For the ramen & toppings

  • 1 pack of ramen noodles
  • ½ cup mushrooms sliced (of your choice)
  • ½ cup carrots julienned
  • 2-3 heads of bok choy
  • 1/2 cup chicken boneless cubed
  • Fresh cilantro & Thai basil for garnish

Instructions
 

Sauté the aromatics:

  • Heat oil in a pot over medium heat.
  • Add the garlic and ginger and sauté for 30 seconds until fragrant.
  • Stir in the red curry paste and cook for another 30 seconds.
  • Add chicken and saute for 5 minutes or until chicken is no longer pink.

Build the broth:

  • Add soy sauce, maple syrup, coconut milk, and broth. Stir and bring to a simmer. Let it cook for 5 minutes.

Cook the noodles:

  • Add ramen noodles and cook according to package instructions (usually 2-3 minutes)

Cook the veggies

  • Add mushrooms, bok choy, and carrots. Let them soften for about 3 minutes.

Finish & serve:

  • Turn off the heat and squeeze in lime or lemon juice. Ladle into bowls and top with cilantro and Thai basil..
Keyword Ramen Noodle Soup