20 Minute Thai Red Curry Ramen

This Thai Red Curry Ramen is a cozy, satisfying soup dish made with chicken and mushrooms in a ginger and lemongrass infused coconut red curry broth. It’s so easy to make in a wok in just 20 minutes! 

Thai Red Curry Ramen

I know what you’re thinking… ramen isn’t Thai!

And you are correct, ramen is a Japanese speciality often made with pork and miso. But, ramen uses Chinese wheat noodles, so it’s already kind of an Asian fusion in and of itself! This Thai Red Curry Ramen, takes the fusion up a notch with a ginger, lemongrass infused red curry coconut broth. It’s packed with tender pieces of chicken, shiitake mushrooms and Chinese wheat noodles and topped with a soft boiled egg, green onions, lime slices, Thai basil and black sesame seeds.

This ramen is rich and creamy and exploding with fresh flavors! Do you believe it only takes 20 minutes to cook in a wok? Believe it! It’s so quick you can make it any night of the week! 

 

Thai Red Curry Ramen

What goes into the Ramen Broth? 

 

The key to any good ramen recipe is the broth. If I do say so myself, the broth on this ramen is out of this world! It’s made with 1 cup of coconut cream and 4 cups of chicken broth. This gives it just the right amount of creaminess without making it thick. 

But even before pouring in the chicken coconut broth, we sauté ginger, garlic, shallot and lemongrass in red curry paste with the chicken, onion and mushrooms. This allows the spices to release more of their flavors to season the broth quickly. 

Before bringing the broth to a boil, we add lime juice and zest, fish sauce and a little bit of palm sugar. These all help to balance the flavors to make the perfect broth!  

 

20 Minute Thai Red Curry Ramen

How does it only take 20 minutes? 

 

There are so many things I love about this recipe and one of the top reasons is how quickly it allows you to get dinner on the table! Ramen can seem overwhelming and difficult to make, but this recipe is truly simple and seriously fast! 

Thai Red Curry Ramen only takes 20 minutes because all the steps of the recipe are building on each other in the wok. Once an ingredient goes in, it stays, we don’t have to cook anything separately. This includes the noodles, which we cook in the boiling broth as the last step in the recipe!

Side note… if you are feeling overwhelmed by the list of ingredients, or if you simply can’t find all of them, you can use the substitutions I listed in the recipe. You can also exclude some of the ingredients if you are in a pinch – the key ingredients are the chicken, coconut cream, chicken broth, red curry paste and the noodles – everything else adds flavor or texture and is going to enhance your ramen, but the recipe won’t fall apart without them. So chill and do the best you can! 

Thai Red Curry Ramen

Need more Ramen? 

 

Check out these delicious recipes: 

 

Quick Instant Pot Pork Belly Ramen for Two

Ninja Foodi Mushroom Tofu Ramen

 

Thai Red Curry Ramen

 

 

 

Print
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20 Minute Thai Red Curry Ramen


  • Author: Laura Nockett
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 large bowls ramen 1x

Description

This Thai Red Curry Ramen is a cozy, satisfying soup dish made with chicken and mushrooms in a ginger and lemongrass infused coconut red curry broth. It’s so easy to make in a wok in just 20 minutes! 


Scale

Ingredients

Ramen

1/4 cup olive oil

1 small yellow onion, finely chopped

8oz boneless skinless chicken thighs, cut into bite-sized pieces

salt

4oz shiitake mushrooms, sliced

1 inch piece ginger, crushed*

2 large cloves garlic, crushed

1 whole shallot, chopped

3 1-inch pieces lemongrass, crushed*

2 tbsp red curry paste

1 cup coconut cream

4 cups chicken broth

1 tbsp lime juice

1 tsp lime zest

1 tbsp fish sauce

1 tbsp palm sugar**

4oz Chinese wheat noodles***

Garnish

soft boiled egg, halved

Thai basil

green onions, chopped

black sesame seeds

lime slices


Instructions

Heat the oil in a large wok over medium-high heat

Add the onion, sauté 2-3 minutes

Add the chicken and a generous pinch of salt

Sauté the chicken and onions for 3-4 more minutes

Add the shiitake mushrooms, ginger, garlic, shallot, lemongrass and red curry paste, mix until everything is well combined

Continue to sauté 3-4 minutes

Pour in the coconut cream and chicken broth, mix

Add the lime juice and zest, fish sauce and palm sugar

Bring to a boil

Add the noodles, cook for 3 minutes

Remove wok from heat, divide ramen into 2 large bowls

Top each with a soft boiled egg, Thai basil, green onion a sprinkle of sesame seeds and lime slices

Notes

*can sub with ginger and lemongrass paste

**can sub with brown sugar

***or 1 package Instant Ramen Noodles

Remove any large pieces of lemongrass before serving

  • Category: Ramen
  • Cuisine: Asian

Keywords: #redcurryramen, #homemaderamen, #thairedcurry, #ramenrecipe

 

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Thai Red Curry Ramen

If you make this Thai Red Curry Ramen let me know how you like it! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!

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