Red Curry Coconut Ramen | Dash of Savory | Cook with Passion

Red Curry Coconut Ramen

Red Curry Coconut Ramen

Red Curry Coconut Ramen is my rainy day rescue. This dish is packed with flavor and the toppings always make the ramen. You can choose to make this as vegetarian as you want or top with sliced sauteed beef or grilled salmon. Ramen is such a blank canvas to customize. Add mushrooms, roasted red peppers, cilantro, bean sprouts, or keep it simple with a soft boiled egg.

I love Lotus Foods Brown Rice Ramen, I can find it in bulk at my Costco. It’s such a savior for a quick and comforting dinner like this one. I love Thai Kitchen Red Curry because it has a subtle with a hint of spice. The coconut milk adds a creaminess.

Let’s talk about the art of the 6 minute egg. It’s perfect for ramen, for toast, for anything really. I have learned that you need to boil the water first before carefully lowering the eggs into the boiling water and set a timer to 6 minutes. Then immediately cool those eggs down in an ice bath for 15 minutes before peeling. It’s waaay easier to peel an egg when it’s chilled.

Wine Pairing Recommendation: Cuddle up with a big bowl of this with a glass of Pinot Gris from California. Because of the warmer climate it’ll have more tropical notes that pairs perfectly.

Red Curry Coconut Ramen

Red Curry Coconut Ramen

10 February, 2018
: 4
: 5 min
: 25 min
: 30 min
: Easy

This recipe is totally customizable based on your tastes, serve vegetarian style or bump up the meat with sliced cooked beef or grilled chicken. I used Lotus Foods Brown Rice Ramen, but you can certainly use the packed dried ramen, just discard the seasoning packets. I also used Thai Kitchen's red curry paste. It's mild and has great flavor.


  • 4 cups Vegetable Stock
  • 3 tablespoons Red Curry Paste
  • 1 teaspoon Ginger Powder
  • 1 teaspoon Garlic Powder
  • 1 1/2 teaspoons Onion Powder
  • 1/2 teaspoon Kosher Salt
  • 1 can {13.5 ounces} Coconut Milk
  • 4 bricks Dried Ramen Noodles
  • Toppings
  • Bean Sprouts
  • Cilantro
  • Sauteed Shiitakes
  • Sauteed Shrimp
  • 6 minute Boiled Eggs, {I usually do a big batch and use what I need for the soup and refrigerate the rest to use during the week for breakfast}
  • Sesame Seeds, for garnish
  • Step 1 In a large pot add vegetable stock, red curry paste, ginger powder, garlic powder, onion powder, and kosher salt. Bring to a boil and simmer for 15 minutes.
  • Step 2 Slowly whisk in coconut milk and simmer for an additional 5 minutes. Add ramen noodle bricks and bring to boil to cook the ramen, about 3-5 minutes.
  • Step 3 At this point you can add your toppings straight to the soup {with the exception of the soft boiled eggs} and serve, or serve up separate bowls and top with all your toppings. Garnish with sesame seeds. Enjoy!

Savor and Enjoy!

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