Thai Red Curry Ramen Noodle Bowl


  • 1 pkg ramen noodles (a pkg includes 4 ramen noodle
  • ​2 T. sesame oil
  • 8-10 shiitake mushrooms, washed, dried and sliced
  • 1 inch fresh ginger, grated
  • 2 garlic cloves, crushed
  • 1/4 c. red curry paste
  • 1 qt. low sodium vegetable stock
  • 2 T. peanut butter
  • 2 T. tamari
  • 1 14 oz can full fat coconut milk. ▫️1 red bell pepper, sliced into bite-sized pieces
  • 2-3 bunches broccolini, washed and trimmed
  • limes, optional as garnishment (but highly recommended)
  • scallions, thinly sliced, optional garnishment.
  • sriracha, optional as additional spice


  1. Prepare the ramen noodles al dente in accordance with package directions

  2. Set aside

  3. In a large stockpot, heat the sesame oil

  4. When shimmering, add the mushrooms and sauté until golden brown

  5. Add the garlic and the fresh ginger

  6. Sauté for 1-2 minutes more being careful not to burn the garlic

  7. Add the red curry paste and saute for about 1 minute, stirring constantly and allowing the paste to toast slightly

  8. Add the vegetable broth, the peanut butter and tamari

  9. Bring to a simmer

  10. Allow to simmer for 5-8 minutes

  11. Add the coconut milk, red bell pepper and broccolini

  12. Heat until hot, allowing the broccolini to become bright green

  13. Add the noodles to your serving bowls

  14. Spoon the ramen noodle broth over the noodles

  15. Top with sliced scallions

  16. Squeeze fresh lime juice over the broth and add sriracha for some additional spice

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