Coconut Curry Ramen Bowls – Quick Facts
- Time: 50 minutes
- Servings: 10
- Key Ingredients: lemongrass, coconut milk, red curry paste, ramen noodles, shiitake mushrooms, crispy ground beef
- Origin: My family loves ramen and I crave warming curry flavors, so I decided to mash them up in this epic recipe that’s designed to feed a crowd. And because our house always seems to attract family and friends, this recipe makes enough for all to enjoy!
I used a 5.5 qt Dutch Oven to make this curry ramen soup and it is my absolute favorite to use for all soups, stews, and roasts. If you love this, be sure to try our Slow Cooker Beef Ramen Noodles or Potsticker Soup with Mushrooms & Bok Choy.
Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Coconut Milk: Be sure to grab the full fat variety for the creamiest texture.
- Curry Paste: Our favorite is Thai Kitchen Red Curry Paste.
- Ramen Noodles: We usually go with the classic Maruchan noodles, but Momofuku are great if you’re looking for added protein.
- Mushrooms: Can swap Shiitake for portobello or cremini mushrooms.
- Ground Beef: Can easily be swapped for ground chicken or tofu.
How To Make Coconut Curry Ramen Bowls
Step 1: Sauté garlic and onion. Then add ginger and lemon grass.
Step 2: Add the chicken broth, coconut milk, peanut butter, curry paste, lime zest, lime juice, garlic chili sauce, fish sauce, sesame oil, salt, pepper, and basil. Bring it to a boil and then reduce to simmer.
Step 3: Cook mushrooms until tender.
Step 4: Cook ground beef and add
garlic chili sauce and ginger.
Step 5: Divide broth into bowls and add al dente ramen noodles and crispy beef.
Step 6: Serve with fresh basil, soft boiled egg, and lime wedges.
Avoid Soggy Noodles
We’e found that cooking your ramen noodles separate from the broth helps to keep them from getting soggy. If you have leftovers, we strongly suggest storing the broth and the noodles separate as well. Leftovers will keep for 4-5 days in an airtight container in the refrigerator.
Variations of Coconut Curry Ramen
Make this recipe your own by experimenting with different added veggies and proteins. Bok choy, bean sprouts, snow peas, and zucchini ribbons would all be great veggie options. And instead of ground beef, you could use ground chicken or ground turkey. If you want to avoid ground proteins, check out our crispy pork belly ramen. Make it vegetarian by leaving out meat all together and loading up on the veggies.
Recipe FAQ & Tips
How to make curry ramen?
Simmer chicken stock with coconut milk, red curry paste, peanut butter, fish sauce, lime and aromatics to build a rich coconut-curry broth; cook ramen and assemble bowls with crispy ground beef, sautéed shiitakes and a soft-boiled egg.
Curry ramen is a combination of ramen noodles, a coconut curry broth, and ground beef. There’s a slight heat that can be adjusted by decreasing or increasing the amount of curry paste used.
Sauté the garlic, onion, lemon grass paste, and ginger. Then add in the chicken broth, coconut milk, peanut butter, curry paste, lime zest, lime juice, garlic chili sauce, fish sauce, sesame oil, salt, pepper, and basil and bring it to a simmer.
Thai Kitchen Red Curry Paste is our favorite!
Yes! Let your soup broth cool completely and divide it into 2-4 cup freezer safe containers without the noodles. Keep it frozen for up to two months. Thaw the broth in a sauce pan over low heat, whisking often to keep the broth from separating.
Other Delicious Ramen Recipes You Might Like
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Ingredients
Coconut Curry Ramen Bowls:
- 2 tablespoons butter, sub extra virgin olive oil
- 3-4 teaspoons garlic, minced
- 1/2 sweet yellow onion, minced
- 1 teaspoon ginger, grated
- 2 teaspoons lemongrass, grated
- 3 cups chicken broth
- 2 cans full fat coconut milk
- 1 tablespoon creamy peanut butter
- 1 4oz jar + 2 tablespoons Thai Kitchen Red Curry Paste
- zest of 1 lime
- juice of 1/2 lime, more, if desired
- 3 teaspoons garlic chili sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon kosher salt, more, if desired
- 1/4 teaspoon ground black pepper
- 1/4 cup packed fresh basil, roughly chopped (more for serving)
- 8 oz ramen noodles, discard the seasoning packets (reg. or gluten-free)
- optional toppings: additional fresh basil, lime wedges, and soft boiled egg
Sautéed Shiitake Mushrooms:
- 2-3 tablespoons butter, sub with olive oil or plant-based butter
- 8 oz shiitake mushrooms, sliced
- kosher salt
Crispy Ground Beef:
- 1 pound ground beef
- kosher salt and ground black pepper
- 2 teaspoons garlic chili sauce, option to add more, if desired
- 1-2 teaspoons ginger, grated
Instructions
- Make Broth: Bring a large dutch oven to a medium-high heat and melt butter. Add onion and garlic; move around pan until fragrant and softened. Add ginger and lemongrass; continue to move around for 30 seconds. Now add the chicken broth, coconut milk, peanut butter, curry paste, lime zest, lime juice, garlic chili sauce, fish sauce, sesame oil, salt, pepper, and basil. Bring it to a boil and then reduce to simmer; stirring occasionally. Taste and add additional salt or garlic chili sauce, as desired.
- Cook Mushrooms: Meanwhile, bring a large cast iron skillet to a medium-high heat and add butter to melt. Add mushrooms and move around the hot pan until they are soft, but firm. Option to add more butter, if desired, and season with salt. Transfer to a plate and set aside.
- Crispy Garlic Chili Beef: In the same cast iron skillet, bring back to a medium high heat and add the ground beef. Season with salt and pepper, break apart and move around the pan to fully brown. Drain excess grease and return to heat. Add the garlic chili sauce and ginger; stir to combine. Once fully cooked, transfer to a bowl and set aside.
- Cook Noodles: Boil water in a saucepan and cook the ramen noodles to al dente, according to the package directions. Drain and set aside until ready to serve.
- Serve: Divide noodles and broth into individual bowls. Top with mushrooms, crispy beef, fresh basil, soft boiled egg and any additional toppings you want. Enjoy!
Notes
- Spice Level: the recipe as-is has some nice, warm heat but isn’t overly spicy. Feel free to adjust the amount of garlic chili sauce, depending on your personal preference or even top with some Sriracha.
- Protein: we made a crispy beef to go in this ramen recipe, but you could also make chicken or even tofu!
- Storage: Store the broth and noodles separately in air tight containers in the refrigerator up to 4-5 days.
Liz says
This ramen is SO much better than take out. All the ingredients brought the best flavors and perfect textures.
B says
So good and full of the best warm flavors!
Erin says
So happy to hear that!!