Spicy Thai-inspired ramen noodles with coconut milk, Thai red curry paste, bell peppers, spinach and mushrooms.
If you are in the mood for noodles, this spicy coconut ramen is sure to satisfy. With a spicy coconut milk broth, Thai red curry paste and lots of vegetables, this is a big bowl of flavour!
Ingredients and substitutions
A few notes about the key ingredients …
Ramen noodles – Use any instant ramen noodles. Simply discard the seasoning package and cook just the noodles.
Coconut milk – You can use regular or reduced-fat coconut milk for these noodles.
Thai red curry paste – I think red curry paste is the best for this dish, but yellow or green would work in a pinch.
Sambal Oelek – This is the “spicy” in these noodles and can be adjusted to taste. You could also use Asian Chili Garlic Paste, but you will need to add more to get the same level of spiciness. In a pinch, Sriracha will work.
Vegetables – I love to use red bell peppers, mushrooms and spinach, but you can adjust this to what you have on hand.
Lemongrass paste – Look for lemongrass paste in tubes in with the fresh herbs at the grocery store. Of course, you can also use lemongrass stalks as well.
How to make Thai coconut curry ramen
This is a visual summary of the steps to make this recipe. Always refer to the complete ingredient list and instructions in the Recipe Card below.
- Start by browning the mushrooms in a bit of oil until golden then remove to a bowl.
- To the same pot, add the onion and bell pepper and cook until softened.
- Add the chicken broth to the pot.
- Add the coconut milk and other seasonings to the pot.
- Season the soup with salt and pepper.
- Return the cooked mushrooms to the pot, then simmer the soup while you boil the ramen.
- Add the dried ramen noodles to boiling water (Don’t use the seasoning packet!).
- Cook the ramen according to the package instructions.
- While the ramen is cooking, add the baby spinach to the pot.
- Finish the soup with a squeeze of fresh lime juice, then taste the broth and add more salt and Sambal, as needed.
- Drain the ramen noodles.
- Add the ramen to the pot and cook together briefly before serving.
Recipe tips
- Be sure to whisk the tomato paste mixture into the soup as it sometimes needs a little encouragement to blend into the soup well.
- It is the Sambal Oelek that brings the spicy to this ramen. Adjust the amount to your spice tolerance. If substituting Asian Chili Garlic sauce, you will need to add more to get the same spiciness.
- If you enjoy a brothy ramen bowl, you can add a bit more chicken broth to the pot.
- Taste the soup at the end of cooking and add salt and freshly ground pepper, as needed. You can also add a bit more Sambal Oelek at the end if you’d like it spicier.
Making ahead and storing
If making ahead, the best strategy is to cook the soup ahead and cook the noodles fresh when serving.
Store leftover soup in the refrigerator for 2-3 days. If it thickens you can thin with a bit more chicken broth.
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Get the Recipe: Thai Coconut Curry Ramen
Ingredients
- 2 Tablespoons cooking oil, such as vegetable or canola oil
- 8 oz mushrooms, white or cremini, sliced
- 1/2 cup onion, diced
- 1/2 medium red or orange bell pepper, cored and seeded then sliced into thin 2-inch strips
- 3 1/2 – 4 cups chicken broth, plus more, if needed
- 14 oz can coconut milk
- 1 teaspoon fish sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemongrass paste, or 1-2 stalks lemongrass, optional
- 1 – 1 1/2 Tablespoons red curry paste
- 1-2 teaspoons Sambal Oelek, or Asian Garlic Chili Paste/Sriracha, to taste
- 3 Tablespoons tomato paste
- 1 Tablespoon cornstarch
- 2-3 handfuls baby spinach
- Juice from 1/2 a lime
- Salt and freshly ground pepper, season well, as needed
- 8 oz (240 g) dry ramen noodles, boiled per package instructions
For garnish:
- Sliced green onions, fresh cilantro, lime wedges
Instructions
- Start a large pot of water to boil for cooking the ramen noodles. Remove the dried ramen from the package and have it ready. DISCARD THE SEASONING PACK (or save it for another use.)
- Heat the oil in a large soup pot over medium heat. Add the mushrooms and cook, stirring, until golden about 4-5 minutes. Remove the mushrooms to a bowl. Add a splash more oil to the pot, if needed. Add the onion and bell pepper and cook, stirring, until softened, 3-4 minutes.
- Add the chicken broth to the pot. (Start with the lesser amount and add more if needed or if you prefer a more brothy ramen). Add the coconut milk, fish sauce, Worcestershire sauce and lemongrass paste. Season with a bit of salt ad pepper. Stir to combine well.
- Tip! It is the Sambal Oelek that brings the spicy to this ramen. Adjust the amount to your spice tolerance. If substituting Asian Chili Garlic sauce, you will need to add a bit more to get the same spiciness.
- In a small bowl, stir together the red curry paste, Sambal Oelek, tomato paste and cornstarch. Add this mixture to the soup and use a whisk to make sure it incorporates well into the soup. Simmer the soup while you cook the ramen.
- Add a bit of salt to the boiling water, then add the dried ramen blocks. Cook according to package instructions (generally 3-4 minutes).
- While the ramen cooks, finish the soup by adding the baby spinach and lime juice. Stir in and let cook briefly to wilt the spinach and blend the flavours..
- Taste the broth and add additional salt, as needed (I find it needs a generous salting to bring out the best in all the flavours.) Add additional Sambal Oelek as well if you'd like it a bit spicier. If the soup becomes too thick or you prefer more broth, add a bit more chicken broth to the pot.
- Tip! You can make just the soup part ahead and refrigerate. Rewarm later and spoon over freshly boiled and drained ramen.
- When the ramen noodles are cooked, drain and add to the soup.
- Serve by using tongs to transfer the noodles to a bowl and spoon the broth overtop. Garnish with sliced onion, chopped cilantro and lime wedges, for drizzling.
Notes
More spicy noodle recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
O.M.G. This has to be the best thing I’ve made in a very long long time. Made the recipe was written, except a added a small diced chicken breast that I had cooked sous vide. It was utterly delicious! Thank you for the recipe.
So glad you enjoyed it, Elsie :) Thanks so much!