20 Minute Thai Curry Ramen Noodles
This 20-Minute Red Thai Curry Ramen features a rich coconut milk base infused with red curry paste, ginger, and chili flakes, paired with steamed vegetables and gluten-free noodles for a comforting, flavorful meal. Quick to prepare and customizable, it’s a perfect weeknight dinner that’s both nourishing and satisfying.
Ingredients
Homemade Veggie Broth:
- 4 cups water
- 1 garlic clove
- 1- inch piece of ginger peeled
- Handful of each chopped celery carrots, onion, and cilantro
- Piece of kombu seaweed seaweed
- 1/4 tsp sea salt
Ingredients to Sauté:
- 1- inch piece of ginger peeled and minced
- 1 tsp coconut oil
- 1/4 tsp chili flakes
Vegetables to Steam:
- 1 handful of broccoli florets
- 1 small sweet potato peeled and chopped
- 1 small handful of green beans trimmed and chopped
Coconut Red Thai Curry Sauce:
- 1 cup full-fat coconut milk
- 1 tbsp red curry paste
- 1/4 tsp sea salt
- 1/2 lime juiced
- 1 tsp coconut sugar
- 3 tsp coconut aminos or soy sauce for non-paleo
Additional Ingredients:
- 1 pack of ramen noodles I used gluten-free Lotus Foods brown rice millet noodles
- Sesame seeds for garnish
- Lime wedges for serving
Instructions
Make the Veggie Broth (Optional)
- If you’re in the mood for a homemade veggie broth, this is the perfect place to start. Simply add all the veggie broth ingredients (water, garlic, ginger, celery, carrots, onion, cilantro, kombu, and sea salt) to a pot. Cover with a lid and bring to a boil, then reduce the heat and simmer for 1-2 hours to allow all the flavors to meld together.
- Not in the mood for homemade broth? You can easily use store-bought veggie broth for convenience. Just ensure it’s flavorful for the best results.
Steam the Veggies:
- While the broth is simmering, steam your vegetables! Add the broccoli florets, sweet potatoes, and green beans to a steamer basket. Steam until tender (about 5-7 minutes). These veggies add the perfect crunch and texture to your ramen bowl.
Prepare the Coconut Red Thai Curry Sauce
- In a bowl, mix together the coconut milk, red curry paste, sea salt, lime juice, coconut sugar, and coconut aminos to create your delicious Thai curry sauce. The combination of coconut milk and curry paste gives this ramen its signature creamy, spicy, and savory depth of flavor.
Sauté the Aromatics:
- In a large sauté pan, heat the coconut oil over medium heat. Add the minced ginger and chili flakes to the pan and sauté for about 3 minutes, or until fragrant. This step infuses the oil with wonderful flavor that will be the base for your curry broth.
Make the Ramen Broth:
- Next, pour in the prepared coconut Thai curry sauce and about 2 cups of your homemade veggie broth (or store-bought, if using). Bring this mixture to a boil, then reduce the heat and let it simmer for 5 minutes to allow all the flavors to combine and thicken slightly.
Cook the Ramen Noodles:
- Bring the broth back to a boil, and then add your ramen noodles. Cook according to the package instructions—typically, gluten-free ramen noodles take just 4-5 minutes to cook through. Stir occasionally to prevent them from sticking.
Assemble Your Ramen Bowl:
- Once the noodles are cooked, ladle the hot curry broth and noodles into a bowl. Top with your steamed vegetables—broccoli, sweet potatoes, and green beans—for added texture and nutrition.
Garnish and Serve:
- To finish, sprinkle some sesame seeds on top for a bit of crunch and serve with extra lime wedges for a fresh burst of citrus.