Coconut Curry Ramen

Bowl of vegetarian coconut curry ramen with mushrooms, bok choy, edamame and soft boiled egg with chopsticks
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Curlicuing noodles swirl in a velvety broth that sings with Thai flavors—this dazzling coconut curry ramen is comfort food, redefined.

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

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. 

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. 

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!

Coconut Curry Ramen

Serves 4

Ingredients

1 tbsp red curry paste
1 tbsp yellow curry powder
1 tbsp sesame oil
1 tbsp garlic, minced
1 tbsp fresh ginger, minced
4 cups stock (vegetable or chicken)
1 (14 oz ) can full-fat coconut milk
1 bunch green onions, white and green parts, thinly sliced, divided
2 (3 oz) packages dried ramen noodles, (discard spice packet)
8 oz mushrooms sliced (crimini or shitake)
1 lime, juiced
2 baby bok choy, chopped
½ tsp salt
½ cup shelled edamame
1 tsp sesame seeds, optional
2 6 minute eggs, optional

Method

  1. Make the six minute eggs (if using), set aside.
  2. In a large pot over medium heat, whisk the red curry paste, yellow curry powder, sesame oil, garlic and ginger until fragrant, about 3 minutes.
  3. 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. Boil for 2 minutes.
  4. Add the shelled edamame and boil for 2 minutes longer, until noodles are cooked.
  5. Divide the ramen into 2-4 bowls, garnish with remaining scallion tops, sesame seeds and halved, six-minute eggs (if using).