Creamy Coconut Curry Ramen (Gluten-Free)

Coconut curry ramen is a delicious, creamy, and flavorful Thai-inspired noodle soup made with coconut milk, red curry paste, broth, and tender ramen noodles. It’s a quick, one-pot meal that takes just 30 minutes to make. The combination of rich coconut milk, bold curry paste, and fresh aromatics creates a perfectly balanced broth that tastes deeply layered with minimal effort.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Salad

Cuisine: Thai

Keyword: coconut curry ramen

Servings: servings

Author: Jean Choi

Ingredients

4 eggs optional - for soft boiled eggs
1 tbsp coconut oil or your favorite cooking oil
2 shallots diced
2 cups sliced shiitake mushrooms
4 garlic cloves minced
1 tbsp grated ginger
3 tbsp red curry paste
2 tbsp tomato paste
4 cups chicken broth or vegetable broth
14 oz canned coconut milk I recommend full-fat
2 tbsp fish sauce can sub with soy sauce
3 gluten free ramen cakes about 7.5 oz total (I love Lotus Foods brand)
2 baby bok choy sliced into quarters lengthwise
Cooked sliced chicken or tofu I used chicken thighs
Lime wedges, chili oil, cilantro, or Thai basil for garnish

Instructions

Optional: Make the soft boiled eggs. Fill a saucepan with water and bring to a full boil. Carefully add the eggs to the water, then simmer for 6 minutes and 30 seconds for soft boiled eggs. Immediately transfer to an ice bath and cool for 10 minutes. Peel the eggs carefully so the eggs aren't damaged while peeling. Halve before adding to ramen.
4 eggs
Heat coconut oil in a large saucepan or Dutch oven. Add shallots and mushrooms and cook stirring for 3-4 minutes until the shallots are softened and mushrooms have sweat a bit .
1 tbsp coconut oil, 2 shallots, 2 cups sliced shiitake mushrooms
Add garlic, ginger, curry paste, and tomato paste, stir for 2 minutes until fragrant.
4 garlic cloves, 1 tbsp grated ginger, 3 tbsp red curry paste, 2 tbsp tomato paste
And chicken broth, coconut milk, and fish sauce. Scrape the bottom of the pan with a wooden spoon and bring to a boil.
4 cups chicken broth, 14 oz canned coconut milk, 2 tbsp fish sauce
Lower the heat to a low boil then add the ramen cakes and cover for 3 minutes until al dente.
3 gluten free ramen cakes
Break up the noodles with chopsticks or tongs. Add baby bok choy and simmer for another 2 minutes covered until softened. You can also add chicken or tofu at this time to heat up in the broth before serving.
2 baby bok choy, Cooked sliced chicken or tofu
Serve divided into 4 bowls, topped with soft boiled eggs, chicken, and/or your favorite garnish.
Lime wedges, chili oil, cilantro, or Thai basil

Notes

Bloom the curry paste. Let it cook in the oil with the aromatics for a full 1-2 minutes. This deepens the flavor and removes any raw taste.
Simmer, don’t aggressively boil. Once the coconut milk is added, keep the broth at a steady simmer to prevent separation.
Cook noodles just until al dente. They continue softening in the hot broth, so slightly undercooking keeps the texture perfect.
Always finish with acid. A squeeze of fresh lime at the end brightens the entire bowl and balances the richness of the coconut milk.
Gluten-free ramen noodles don’t store well once cooked. They soften quickly in broth, so I recommend making only what you’ll eat immediately.
However, you can prepare the broth up to 2 days ahead and keep it in the fridge. When you’re ready to serve, bring it to a simmer and cook fresh noodles directly in the broth. This keeps the texture perfect and prevents soggy leftovers.

Nutrition