Thai Coconut Curry Ramen

There’s something deeply comforting about a bowl of ramen, especially when it’s swimming in a rich, aromatic coconut curry broth. This Thai Coconut Curry Ramen is one of those dishes I turn to when I need warmth, speed, and big flavour in a single pot. The red curry paste perfumes the broth within minutes, the coconut milk makes everything velvety, and the noodles soak up just enough broth to make every bite feel indulgent.

This recipe also reminds me of busy evenings when I want dinner on the table without compromising on taste. I love the flexibility here: some nights I make soft-boiled eggs, other nights I crumble in ground pork or add handfuls of greens. Whatever I have in the fridge tends to work beautifully. That’s the magic of curry ramen — it adapts to the moment.

Why You’ll Love This Ramen

A deeply flavourful broth in 30 minutes

Red curry paste, aromatics, and coconut milk work together fast. You get richness and warmth without needing hours on the stove.

A noodle bowl that welcomes all your favourite toppings

Eggs, greens, leftover roasted veggies, sautéed mushrooms — everything finds its place here.

Weeknight-friendly with little prep

Most of the ingredients store well, and the whole process is straightforward.

Customisable for spice lovers or mild eaters

Add more curry paste, add fewer chiles, or include creamy elements — the broth accommodates your preferences.

Ingredients

Broth Base

• 1 tablespoon neutral oil

• 2–3 tablespoons red curry paste

• 3 cups chicken or vegetable broth

• 1 can full-fat coconut milk

• 1 tablespoon fish sauce

• 1 small onion, thinly sliced

• 3–4 garlic cloves, minced

• Fresh ginger, finely grated

Noodles & Toppings

• 2–3 packs ramen noodles, discard seasoning

• Soft-boiled eggs, halved

• Fresh cilantro, chopped

• Ground pork or chicken, optional

• Lime wedges

• Chopped vegetables (bok choy, mushrooms, zucchini, cabbage)

How to Make Thai Coconut Curry Ramen

Build the aromatic base

Heat oil in a pot and sauté the onion until softened. Stir in garlic, ginger, and red curry paste. Let everything cook for a minute so the paste blooms and becomes fragrant.

Make the broth

Pour in the broth and coconut milk. Add the fish sauce and let the mixture simmer gently. You’ll see the broth turn creamy and slightly thicker as everything melds.

Add the noodles

Drop ramen noodles straight into the simmering pot. They cook quickly, so keep an eye on them. Stir to separate them as they soften.

Finish and assemble

Add cooked ground pork or veggies if using. Taste for seasoning and adjust with a splash more fish sauce or lime. Ladle into bowls and top with eggs, cilantro, and any other toppings you enjoy.

Tips and Tricks

• Use full-fat coconut milk
  It gives the broth its signature silky richness.

• Don’t skip the fish sauce
  A little bit rounds out the flavours and balances the coconut milk.

• Cook noodles in the broth only if serving immediately
  If you expect leftovers, cook the noodles separately so they don’t absorb all the liquid.

• Adjust the curry paste to your spice comfort
  Some brands are bolder than others, so taste as you go.

• Add more vegetables
  Cabbage, mushrooms, bok choy, or even spinach add freshness and texture.

Serving Suggestions

This ramen already feels complete, but pairing it with something crunchy or light makes the meal even better:

• Potstickers or dumplings

• Crisp fresh spring rolls

• Simple cucumber salad

• Thai-inspired chicken skewers

• Steamed edamame

This is a meal that welcomes a little contrast on the side.

Storage

Leftovers keep well for 1–2 days when stored properly.

• Keep noodles and broth separate to maintain texture.

• Reheat the broth gently on the stove to preserve the creamy consistency.

• Add fresh toppings right before serving.

This one doesn’t freeze well because coconut milk can split.

FAQs

What brand of red curry paste works best?

Mae Ploy has bold flavour, while Thai Kitchen is milder and widely available. Either one works beautifully.

Does fish sauce make the ramen taste fishy?

Not at all. It smells strong out of the bottle, but once cooked, it becomes savoury and balanced.

Can I use light coconut milk?

You can, but the broth won’t be as creamy. Full-fat gives the best results.

Can I make this vegetarian?

Yes — use vegetable broth, skip the meat toppings, and choose a curry paste without shrimp paste.

Continue to Content

Yield: 4

Thai Coconut Curry Ramen

Print

A vibrant, aromatic bowl of ramen made with a silky red curry coconut broth, tender noodles, and savory pork.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

Ramen & Broth

• 1 (13.5-ounce) can coconut milk
• 4 cups chicken stock
• 2 tablespoons tomato paste
• 3 tablespoons red curry paste
• 1 ½ tablespoons canola oil
• 2 medium shallots, diced
• 2 cloves garlic, minced
• 2 packages instant ramen noodles (flavor packets discarded)
• 1 tablespoon grated ginger

Pork

• 1 pound ground pork
• 2 teaspoons toasted sesame oil
• 2 cloves garlic, minced
• 1 minced fresno chili (seeded)
• 2 tablespoons fish sauce
• Salt and pepper to taste

For Serving

• 4 soft-boiled eggs, halved
• ½ cup cilantro leaves
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Boil the ramen noodles for a couple of minutes until just tender, then drain and rinse under cold water. Set aside. Warm the canola oil in a Dutch oven over medium heat. Add the diced shallots and cook until softened.
2. Stir in the curry paste, tomato paste, garlic, and ginger. Cook briefly until fragrant.
3. Pour in the coconut milk and chicken stock. Bring the mixture to a boil, then lower the heat, cover, and let it simmer so the flavors come together.
4. Meanwhile, heat sesame oil in a skillet over medium-high heat. Add the pork, garlic, and chili. Cook until browned, breaking the meat into small pieces as it cooks. Stir in the fish sauce and season to taste.
5. Ladle the broth into bowls and add the noodles. Top with the cooked pork, soft-boiled eggs, cilantro, green onions, and sesame seeds.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1223Total Fat 69gSaturated Fat 20gUnsaturated Fat 50gCholesterol 544mgSodium 887mgCarbohydrates 31gFiber 4gSugar 7gProtein 110g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Thought

This Thai Coconut Curry Ramen is one of those comforting bowls that always hits the spot — creamy, aromatic, layered with flavour, and endlessly adaptable. Whether I’m cooking for a busy weeknight or craving something cosy and satisfying, this recipe never disappoints. It’s the kind of dish you’ll make once and immediately want to make again, especially when you realise how effortless it is. Enjoy the warmth in every spoonful.

Also try these Ramen recipes:-

• Crunchy Ramen Noodle Salad
• Easy Weeknight Chicken Ramen
• Asian Ramen Broccoli Slaw