Nick's Recipes

Red Curry Ramen

Coconut milk–based red curry ramen with a rich, savory broth

🍲 Soups⏱️ Staplesramensoupdairy-freegluten-free

Ingredients

  • 1 tbsp neutral oil (I use avocado)
  • ½ small yellow onion, thinly sliced or diced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp red curry paste
  • 2 ½ cups chicken broth
  • 1 cup full-fat coconut milk
  • 1 ½ – 2 tsp soy sauce or tamari
  • ½ tsp brown sugar or honey
  • 2 packs gluten-free ramen noodles

Instructions

  1. 1Heat the oil in a medium pot over medium heat.
  2. 2Add the onion with a small pinch of salt and cook, stirring, until softened and lightly golden, about 5–8 minutes.
  3. 3Add the garlic and ginger and cook for about 30 seconds, until fragrant.
  4. 4Add the red curry paste and stir constantly for 1 minute to bloom it in the oil.
  5. 5Pour in the chicken broth and stir well to dissolve the curry paste.
  6. 6Bring to a gentle simmer, then stir in the coconut milk, soy sauce, and brown sugar.
  7. 7Simmer gently for 5–10 minutes, adjusting seasoning to taste.
  8. 8Add the ramen noodles directly to the broth and cook for ~4 minutes, gently separating them, until just tender.
  9. 9Remove from heat and serve immediately.

Notes

  • Add whatever toppings you'd like. For example: leftover chicken, egg, spinach.
  • The noodles I like to use are the gluten-free millet and brown rice ramen from Costco.
  • Blooming the curry means briefly cooking the curry paste in hot oil to release and deepen its flavor before adding liquid.
  • You can add more coconut milk to make the broth richer, or more broth to make it lighter and more soupy.