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Coconut Curry Ramen

June 11, 2024

Using just one pot and (instant!) ramen noodles—just the noodles, toss that sodium-bomb flavor packet—makes this vegetarian coconut curry ramen a quick and easy dinner.


Bowl of vegetarian coconut curry ramen with mushrooms, bok choy, edamame and soft boiled egg with chopsticks

Thai Coconut Curry Noodles Are Basically Millennial Comfort Food, and We’re Fine With That.

Actually, we’re more than fine with that. Comfort foods come in as many flavors and formulas as do the people who love them, and there’s room for all of them at our table. We think of this Khao Soi-ish, gently spiced, coconut milk-laced noodle soup recipe as a modern comfort food triple-threat because it is:

  • Healthy & nourishing. Full of good fats from the coconut milk, this lush, fragrant coconut curry ramen—easily made vegan, BTW—is essentially a vegetable delivery system. We load ours with mushrooms, baby bok choy and edamame, but you can easily sub in or add any other veggies you love.
  • But also, there are delicious, delicious noodles—so it’s not TOO healthy. All the comfort of a big bowl of noodle soup, with all that virtuous stuff we talked about already—everything in moderation, right?
  • Easy, easy, easy. Recipes this easy are what help us to cook at home regularly, and the ritual of cooking for yourself is a wonderful form of self-care. If you've only got 10 minutes, you can still whip up a soul-feeding meal—if that’s not a comforting thought, we don’t know what is.
ingredients laid out broth, eggs, green onions, ramen noodles, coconut milk, red curry, bok choy, edamame
seasoning for coconut curry ramen in a soup pot
red curry paste and green onions in a soup pot for curry ramen
pouring broth and coconut milk into curry ramen soup
broth and coconut milk for curry soup

Shortcuts & Coconut Curry Ramen: Best Friends, Forever.

This coconut curry ramen is full of “ish”-es. It’s Khao Soi-ish, it’s curry ramen-ish. However, thanks to a few weeknight dinner shortcuts, it’s not fast-ish—it is fast, period. Our Thai coconut curry noodle soup recipe relies on:

  • Red curry paste! Tiny jar, hugely flavorful punch. Rich with spicy, tangy, somewhat botanical Asian flavors like kaffir lime leaves, lemongrass and galangal, jarred Thai curry paste is one of the best shortcuts we know.
  • Instant ramen noodles. Keep the noodles—as you know, they are awesome—toss the sodium-bomb flavor packet.
  • Six-minute eggs. Just what they sound like—perfectly jammy hard-cooked eggs are just six minutes away.
  • ONE pot. Did we mention that this curry noodle soup comes together in just one pot? Easy to make, and as minimal clean-up as minimal can be.
Mixed broth base for curry ramen soup
ramen noodles, mushrooms, bok choy added to broth for curry soup
Pot of vegetarian coconut curry ramen with mushrooms, bok choy, edamame
Pot of vegetarian coconut curry ramen with mushrooms, bok choy, edamame

How To Make Coconut Curry Ramen.

Alright hungry people, let’s get down to business. Here’s how to make a truly lush, vegetable-filled, creamy coconut curry soup using instant ramen noodles:

  1. Make your house smell like a sun-soaked, salt water-kissed, southeast Asian vacation by warming a slurry of red curry paste, curry powder, sesame oil, fresh garlic and ginger until fragrant.
  2. Soup-ify that glorious, aromatic warmth. Pour in stock, coconut milk, green onions, instant noodles (just the noodles—remember, toss that spice packet), mushrooms, lime juice, baby bok choy and a little salt.
  3. Just a quick boil! Add the shelled edamame and boil for a couple minutes.
  4. Divide (the ramen into two bowls) and conquer! If you’re cool with it just being vegetarian (instead of vegan) serve it topped with those perfect six-minute eggs.
Soup pot full of vegetarian coconut curry ramen with mushrooms, bok choy, edamame
Bowl of vegetarian coconut curry ramen with mushrooms, bok choy, edamame and soft boiled egg

Tools You’ll Need:

  • One big pot. That’s it! Seriously, this is such a simple recipe—coconut curry ramen noodle bowl, here you come.
  • OK, so. Actually, you’ll also want some kind of spoon. Possibly even a ladle, too. But it’s still the simplest coconut curry noodle soup on earth, right? Right.
Bowl of vegetarian coconut curry ramen with mushrooms, bok choy, edamame and soft boiled egg with chopsticks

Other Ways To Use That Red Curry Paste:

Because this recipe probably left you with most of a jar still to use. Leftover red curry paste is not a problem and is, in fact, a GREAT thing. Here are a few of our favorite red curry paste recipes:

hands using chopsticks to eat Bowl of vegetarian coconut curry ramen with mushrooms, bok choy, edamame and soft boiled egg

Instant Ramen Noodles Never Had It So Good.

Your college self would be so blown away by this Thai-ish coconut curry ramen, right? Well, we hope your grown-up self is, too! Snap a photo of your finished coconut curry noodle soup and maybe even a video of the beautiful person you share it with. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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Coconut Curry Ramen

  • Serves: 4
  • Prep Time:  10 min
  • Cook Time:  10 min
  • Calories: 383


  • 1 tablespoon red curry paste
  • 1 tablespoon yellow curry powder
  • 1 tablespoon toasted sesame oil
  • 3 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 4 cups vegetable or chicken stock
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 bunch green onions, white and green parts, thinly sliced
  • 2 (3-ounce) packages dried ramen noodles, (discard spice packet)
  • 8 ounces cremini or shiitake mushrooms, ends trimmed, sliced
  • 1 tablespoon lime juice (from 1 lime)
  • 2 baby bok choy, chopped
  • ½ teaspoon sea salt
  • ½ cup shelled edamame
  • 1 teaspoon sesame seeds (optional)
  • 2 Six-Minute Eggs, halved (optional)


  1. In a large pot over medium heat, whisk the red curry paste, yellow curry powder, sesame oil, garlic, and ginger and cook until fragrant, about 3 minutes.

  2. Add the stock, coconut milk, white and light green parts of green onion (reserve the dark green parts for garnish), ramen noodles, mushrooms, lime juice, bok choy, and salt. Bring to a boil over high heat. Boil for 2 minutes.

  3. Add the edamame and boil until noodles are cooked and the bok choy has softened, about 2 more minutes.

  4. Divide the ramen into 4 bowls, garnish with remaining green onions, sesame seeds, and the six-minute eggs (if using).

Nutrition Info

  • Per Serving
  • Amount
  • Calories383
  • Protein10 g
  • Carbohydrates16 g
  • Total Fat26 g
  • Dietary Fiber4 g
  • Cholesterol93 mg
  • sodium1109 mg
  • Total Sugars5 g

Coconut Curry Ramen

Questions & Reviews

Join the discussion below.

  • L

    Would this recipe keep well in the fridge as leftovers? I have fear about the noodles getting soggy.

    We think it should be fine.

  • Stephanie

    Could you use other noodles? I usually have rice and soba noodles on hand. Going to make this for sure!

    You bet! Sounds delicious!

  • Carol

    Yum! I tweaked it a bit and over cooked the egg, but it was just what I wanted! Happy New Year!

    YAY! Glad you loved it Carol!

  • Ally

    This one is going on rotation for weekly meals! Delicious! A household fave, even my 3year old loves this one.

    YAY! That is so great to hear. Thanks Ally!

  • CJ

    Total Yum


  • Jenna


    Thanks Jenna!

  • Julie

    Wow, this was really good. I used green curry paste as I had a can open (and frankly, I prefer green to red). Added a dram of soy sauce per another reviewer's suggestion. Very, very tasty, I will be making this again.

    Thanks Julie, we are so happy you loved it!