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20 Minute Thai Red Curry Ramen

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


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! 




1/4 cup olive oil

1 small yellow onion, finely chopped

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


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***


soft boiled egg, halved

Thai basil

green onions, chopped

black sesame seeds

lime slices


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


*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

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Ramen
  • Cuisine: Asian

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