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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.
Course Dinner Lunch
Cuisine Japanese
Keyword Ramen Noodle Soup
Prep Time 10 minutes
Cook Time 15 minutes
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..