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Curry ramen noodle soup packed with bold and aromatic spices of Thai red curry paste, coconut milk, fish sauce, kaffir lime leaves, and lime juice. It’s the perfect cozy meal that can be ready in under 15 minutes.

If you like this recipe, check out SOUP DUMPLINGS IN THAI RED CURRY SAUCE, MILK CURRY UDON NOODLE SOUP, and MISO UDON NOODLE SOUP.

One pot thai red curry ramen

I have been quite stressed and burnt out at work lately, and this one pot Thai red curry ramen noodle is exactly what I need. Sometimes when I get home late from work, I don’t have the mental capacity to think about what to cook for dinner, but I still want something delicious and satisfying. This red curry ramen noodles is rich, creamy, and packed with layers of flavors, blending coconut milk and red curry paste to create a savory, spicy broth that coats every noodles. It is perfect for days when I am craving something warm and comforting.

One pot thai red curry ramen noodle

WHY YOU WILL LOVE THIS RECIPE:

This one pot Thai red curry ramen noodles is a satisfying dish that is simple to make, bursting with flavor, and easily customizable. It combines the tender and chewy texture of ramen noodles, and the creamy, spicy richness of Thai red curry. It can be customized with your favorite veggies or proteins. Here in this recipe, I boiled some shrimp to add to the soup. Then I garnished with Thai basil leaves, Thai red chili, and fried shallots. It’s a cozy, hearty meal that can be ready in under 15 minutes, which is why this dish is ideal for busy weeknights or when you want something bold and different!

One pot thai red curry ramen

WATCH THAI RED CURRY RAMEN NOODLE RECIPE BELOW:

INGREDIENTS:

HOW TO MAKE THAI RED CURRY RAMEN:

Cook the Noodles

Cook the ramen noodles according to package instructions. Drain the noodles and set it aside.

boil noodles for thai red curry ramen

Prepare the Broth Base

In a small pot, heat 1 tbsp of oil over medium high heat. Add minced garlic and chopped onion, and sauté until fragrant.

Then add Thai red curry paste, and stir to mix with garlic and onion. Add less curry paste if you prefer milder spice level.

saute garlic and onion for thai red curry ramen

Add Chicken Broth and Coconut Milk

Pour in chicken broth and coconut milk, then add fish sauce and sugar. Use a spoon and spatula to stir to combine with the curry paste until smooth. Add kaffir lime leaves and bring the mixture to a simmer.

Add the cooked ramen noodles to the curry broth, stirring to combine.

mix chicken stock and coconut milk and add ramen noodle to thai red curry soup

Garnish and Serve

Top with your choice of protein, Thai basil, Thai red chili, and fried shallots if desired. Then add a final squeeze of lime juice. Serve hot and enjoy!

One pot thai red curry ramen garnish with thai basil and thai red chili

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

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One pot thai red curry ramen garnish with thai basil and thai red chili

One Pot Thai Red Curry Ramen Soup

  • Author: ou.christian
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 1–2 servings 1x
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Description

Curry ramen noodle soup packed with bold and aromatic spices of Thai red curry paste, coconut milk, fish sauce, kaffir lime leaves, and lime juice. It’s the perfect cozy meal that can be ready in under 15 minutes!

Ingredients

Scale
  • 1 pack ramen noodles
  • 3 clove garlic, minced
  • 1/4 onion, chopped
  • 1 tbsp Thai red curry paste
  • 1 1/2 cup chicken broth
  • 1/2 cup coconut milk
  • 2 tsp fish sauce
  • 1 tsp sugar
  • 3 kaffir lime leaves
  • Lime juice
  • Garnish: Thai basil leaves, Thai chili, and fried shallots
  • Optional toppings: shrimp, tofu, meats, or other protein of your choice

Instructions

  1. Cook the ramen noodles according to package instructions. Drain the noodles and set it aside.
  2. In a small pot, heat 1 tbsp of oil over medium high heat. Add minced garlic and chopped onion, and sauté until fragrant.
  3. Add Thai red curry paste, and stir to mix with garlic and onion. Add less curry paste if you prefer milder spice level.
  4. Pour in chicken broth and coconut milk, and add fish sauce and sugar. Use a spoon and spatula to stir to combine with the curry paste until smooth. Add kaffir lime leaves and bring the mixture to a simmer.
  5. Add the cooked ramen noodles to the curry broth, stirring to combine.
  6. Top with your choice of protein, Thai basil, Thai red chili, and fried shallots if desired. Then add a final squeeze of lime juice. Serve hot and enjoy!

Did you make this recipe?

Tag @onehappybite on Instagram and hashtag it #onehappybite