Spicy coconut curry ramen with crispy shiitakes. Imagine an ultra creamy, slightly spicy broth simmered with quick-cooking ramen noodles plus all the ingredients you love in Thai food for a huge flavor punch. Ready in 20 minutes, super hearty, made in one pot and pretty versatile too. Out of chives? Use scallions or cilantro! Not a fan of shiitakes? Swap for sautéed eggplant. Want a fully loaded ramen? Broccoli or rotisserie chicken are happy to help.
This ramen comes together pretty fast, making it the perfect weeknight meal that everyone at your table will love. This coconut ramen is gently spiced, creamy and very satisfying.
For a huge, flavorful punch, we combine coconut milk with soy sauce, fish sauce and red curry paste. The result is a rich, spicy, tangy Asian-style dish. And did I mention that we use quick-cooking instant ramen noodles and that this ramen comes together in just one pot? Super easy, and as minimal clean-up as minimal can be.
Let me guide you through the recipe with this step-by-step VIDEO.
RECIPE NOTES
This coconut curry ramen is super versatile, so make it your own!
- swap shiitakes for eggplant, tofu or ground meat like chicken or pork
- add some veggies to the broth, like spinach, bok choy, edamame, broccoli rabe, sugar snaps or baby corn
- stir in some seared shrimp or leftover rotisserie chicken
- instead of sambal use your favorite chili paste, gochujang would work great here too
- use rice noodles for a gluten free version
- if you can’t find mild red curry paste, use less and add curry powder
- use full-fat canned coconut milk to add a rich, thick creaminess to the soup
- don’t forget the lime, it will add some acidity to balance out the sweet and spicy flavors
- if not serving immediately, cook the noodles separately or add while reheating the broth
Try These Next
Cooking Video
Calories Per Serving: 405 kcalSpicy Coconut Curry Ramen
Ingredients
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
DOWNLOAD PRINTABLE RECIPE PDF
And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.
Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.
Really enjoyed the flavours! Thanks for another great recipe 🙂
Hi Shirin, I’m thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!
This looks so good! What a great combination of flavors for a weeknight meal or to serve to guests.
Thanks for sharing! Does it keep long?
Hi, you can store it for up to 4 days in the fridge. Just make sure to keep the noodles separately. Enjoy the recipe!
love amazing!
Made this tonight and am confused why my broth turned completely red but yours looks so light and creamy 🙁
Hi, it’s probably the red curry paste, each paste varies in color. Yours has probably a vibrant red color and may contain more tomato paste to give it a richer aroma and taste. I hope you enjoyed it though!
Hi, do you use the canned coconut milk? Looks delicious!
Yes, full fat canned coconut milk. Enjoy the recipe!
Hi! What would you recommend to sub for the fish sauce if I want to make this vegan? Looks so good!
Hi, you can use extra soy sauce. Enjoy the recipe!
This was delicious! I used yellow curry paste instead because I like the flavor better than red curry paste, and gochugang instead of Sambal because I had it from another recipe and added spinach per one of the recommendations you made, but other than that followed the recipe to a t and my husband and I absolutely loved it. This was so full of flavor and super easy to make. Excellent weeknight meal packed with flavor and we love a vegetarian meal (minus the chicken broth lol) to mix things up. Thanks for the awesome recipe!!
Hi Sarah, thanks so much for making this recipe and sharing your feedback! It’s really nice to hear it was a hit:)
Made this tonight and it was delicious! I did use crinkly ramen noodles that only came in a 10oz package so it was not very brothy. But it was so good! Thank you for an easy recipe to introduce these flavors to the family!
Thank you so much! That’s really nice to hear this recipe was a hit!
This was ridiculously good!!! I made several adaptations as my husband is on the ketogenic diet and it totally worked with the changes ! We.usrd shirotaki noodles, added mussels, bok choy, and used almond milk instead, and left out the sugar! It was AMAZING. I also added a red chili paste from the Asian market ! This will be going on our rotation for sure ! Thank you !!!
Thank you Tracy! I appreciate you making this recipe and your comment, so glad to hear it’s a hit! x
I’ve never seen a Thai red curry paste that has tomato in it. It’s the red chili that makes it red. The more chili, proportionately, the more vibrant it will be.
I had the same situation: my sauce was reddish brown, not pale/tan like in the photo.
But I buy an authentic Thai curry paste from the Asian market and not an Americanized version from the grocery store. The recipe calls for “mild” curry paste and I doubt mine is (especially since mine ended up being VERY spicy!). I will probably cut that in half, next time.
Francesca probably has a more spicy, authentic version too, which is why it is more red.
I’m curious what brand was used for the mild curry paste so one could replicate this, if desired.
Very delicious! SUPER spicy! Be sure to taste test your red curry and chili paste BEFORE adding it into the broth. All brands carry a different heat. After tasting then add how much heat you think you can handle. Worked for me and it came out perfect! I added shrimp and wish I added spinach. I also wish I cooked the noodles separately bc I had a lot of leftovers. I also used udon noodles! Definitely going to make this meal again. I would also consider using sweetened coconut milk, depending on the heat level of the red curry paste it could be a really nice balance. Thanks for posting!
Hi Jade, thank you so much for giving this recipe a try, I’m so glad you enjoyed it!