Coconut Curry Ramen

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Coconut Curry Ramen


We’re totally on board with that. Comfort foods come in various flavors, just like the people who enjoy them, and there’s space for all of them at our table. We consider this Khao Soi-inspired coconut curry ramen a modern comfort food triple-threat because:

  • It’s Healthy & Nourishing: Packed with good fats from coconut milk, this rich and fragrant noodle soup is like a vegetable delivery system. We add mushrooms, baby bok choy, and edamame, but you can toss in your favorite veggies.
  • It’s Also Deliciously Noodly: Balanced with tasty noodles, it’s not overly healthy. You get the comfort of a satisfying noodle soup with the goodness we mentioned earlier—everything in moderation, right?
  • It’s Super Easy: Recipes this simple make home cooking a regular thing, and cooking for yourself is a great form of self-care. Even with just 10 minutes, you can whip up a soul-satisfying meal. If that’s not comforting, we don’t know what is.

Quick Coconut Curry Ramen Recipe:

This ramen is a mix of Khao Soi and curry flavors, but with a quick and easy twist. It’s not just fast-ish, it’s genuinely fast, perfect for a weeknight dinner. Here’s how to make it using shortcuts:

  • Red curry paste: A small jar with big flavors, containing spicy and tangy Asian tastes like kaffir lime leaves, lemongrass, and galangal.
  • Instant ramen noodles: Keep the noodles, ditch the high-sodium flavor packet.
  • Six-minute eggs: Boil eggs for just six minutes to get that ideal jammy texture.
  • ONE pot: The entire curry noodle soup cooks in just one pot, making it easy to prepare with minimal cleanup.

How to Make Easy Coconut Curry Ramen

Hey hungry folks, let’s make a delicious coconut curry ramen with veggies using instant noodles:

  1. Create a flavorful base by mixing red curry paste, curry powder, sesame oil, fresh garlic, and ginger until it smells amazing.
  2. Turn that mix into a soup by adding stock, coconut milk, green onions, instant noodles (no spice packet), mushrooms, lime juice, baby bok choy, and a pinch of salt.
  3. Boil it briefly, then throw in edamame for a couple of minutes.
  4. Serve the ramen in bowls. If you’re okay with it being vegetarian (not vegan), top it with perfect six-minute eggs. Enjoy!
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Coconut Curry Ramen

Coconut Curry Ramen

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5 from 1 review

  • Author: Mekar Official
  • Total Time: 20 minutes


Make a fast and simple vegetarian coconut curry ramen using only one pot and instant noodles. Just skip the salty flavor packet for a healthier meal.


  • 1 tbsp red curry paste
  • 1 tbsp yellow curry powder
  • 1 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 4 cups stock (veggie or chicken)
  • 1 can full-fat coconut milk (14 oz)
  • 1 bunch green onions, sliced
  • 2 packages dried ramen noodles (discard spice packet)
  • 8 oz sliced mushrooms (crimini or shiitake)
  • 1 lime, juiced
  • ½ tsp salt
  • ½ cup shelled edamame
  • 1 tsp sesame seeds (optional)
  • 1 tsp sesame seeds (optional)


  1. Make the six-minute eggs (if using), set aside.
  2. In a large pot, whisk red curry paste, yellow curry powder, sesame oil, garlic, and ginger over medium heat until fragrant (about 3 minutes).
  3. Add stock, coconut milk, white and light green parts of green onion, ramen noodles, mushrooms, lime juice, bok choy, and salt. Bring to a boil, then boil for 2 minutes.
  4. Toss in edamame and boil for an additional 2 minutes until noodles are cooked.
  5. Divide the ramen into 2-4 bowls, and top with remaining scallion tops, sesame seeds, and halved, six-minute eggs (if using). Enjoy the slurp-worthy goodness!
  • Prep Time: 10
  • Cook Time: 10
  • Category: Dinner


  • Serving Size: 4
  • Calories: 383 kcal


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