Spicy Coconut Curry Ramen Noodle Soup Recipe

by Kaitlynn Fenley
two bowl of thai curry soup on a white surface.

I’m not fully ready for winter, but I am definitely ready for soup season! This warm and spicy Coconut Curry Ramen Noodle Soup is perfect for cold weather. It’s inspired by the delicious flavors of Thai tom yum soup, Thai curry, and Thai coconut milk soup. Enjoy this quick and easy recipe for lunch or dinner.

Health Benefits of Turmeric in Coconut Curry Soup

Turmeric is an awesome spice. It’s a vibrant color, gives curry its distinctive flavor, and it has many health benefits. A lot of the health benefits of turmeric touted on the internet still need to be researched more. However, one thing is for sure: turmeric can help to reduce inflammation and is most effective and better absorbed when consumed with healthy fats and black pepper. 

Turmeric, also known as Curcuma longa, has been an important component of cooking in India and across Asia for centuries. Turmeric is a member of the same family of plants as ginger and cardamom: Zingiberaceae. A lot of species from this family of plants are known for their ability to reduce inflammation and ease nausea. 

The Top Three Reasons We Love Turmeric as a Medicinal Food: 

1. Reduces Inflammation: Turmeric can help ease inflammation that can cause a plethora of other problems. Inflammation is the cause of arthritis, IBS and migraines. A few studies have shown that turmeric is an effective aide in easing inflammation and pain. 

2. Lowers Blood Sugar & Cholesterol: Incorporating turmeric into a healthy diet can help people with type 2 diabetes maintain healthy blood sugar levels. Incorporating turmeric into a plant based diet helps to lower cholesterol and internal inflammation significantly. 

3. Helps with Menstruation: The curcumin found in turmeric can help to ease inflammation, which helps to ease menstrual symptoms like bloating and cramps.

two bowl of thai curry soup on a white surface.

Coconut Curry Ramen Noodle Soup Recipe: Our Favorite Way to Cook with Turmeric!

Let me start off by saying… I’ve messed up a lot of soup in my life. Most people will tell you that soup is so easy to make. You just throw ingredients in a pot with broth and seasoning, then it more than likely comes out great. Well… when I first ventured into cooking, my soups 99% of the time came out tasting like burnt, poorly seasoned water. the reasoning is a funny story… when I used to eat meat, I cooked everything way too long on purpose. I was afraid of parasites and had just become familiar with the microbiology of undercooked meat…. so I burnt a lot of stuff. Obviously that explains the burnt flavor. 

Let’s just say I am leaps and bounds better at cooking soup now. Now that I’m way more comfortable in the kitchen with just vegetables, I love experimenting with soups, and this is the best one I’ve made.

Adding in some of Cultured Guru Kimchi as a topping really completes the flavor too. Plus it doubles the health benefits of this soup, by adding billions of probiotics to a soup that’s already anti-inflammatory. Enjoy the recipe! 

chopsticks being utilized to pick up a mouthful of ramen noodles.

Ingredients & Process for Coconut Curry Ramen Noodle Soup

We used Thai Kitchen Brand Red Curry Paste for this recipe, and the rest of the ingredients came from our local Asian Super Market.

Here’s what you’ll need:

  • Olive Oil
  • Sesame Oil
  • Minced Garlic
  • Ginger
  • Vegetable Broth
  • Turmeric Powder
  • Maple Syrup
  • Thai Red Curry Paste
  • Tamari or Soy Sauce
  • Coconut Milk
  • Ramen Noodles (or rice noodles)
  • Mushrooms
  • Spinach
  • Green Onion
  • Kimchi

Rice noodles, miso, sesame oil, bok choy, mushrooms, tamari, and coconut milk are all more affordable at our local Asian market. We even buy organic there.  So if you’re thinking about cooking any sort of Asian inspired food (Japanese, Chinese, Thai, Vietnamese, Korean, etc.) consider supporting your local Asian market for the ingredients.

Other Recipes to Try

chopsticks being utilized to pick up a mouthful of ramen noodles.
Print

Coconut Curry Ramen Noodle Soup

I’m not fully ready for winter, but I am definitely ready for soup season! This warm and spicy Coconut Curry Ramen Noodle Soup is perfect for cold weather. It’s inspired by the delicious flavors of Thai tom yum soup, Thai curry, and Thai coconut milk soup. Enjoy this quick and easy recipe for lunch or dinner.

  • Author: Kaitlynn Fenley
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 Servings 1x
  • Category: Entrée
  • Method: Stove Top
  • Cuisine: Thai
  • Diet: Vegan

Ingredients

Scale
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Minced Garlic
  • 1 Tablespoon Grated Ginger
  • 6 Cups Vegetable Broth
  • 1 Tablespoon Turmeric Powder
  • 1 Tablespoon Maple Syrup
  • 2 Tablespoons Thai Red Curry Paste
  • 3 Tablespoons Tamari
  • 1 Can Organic Coconut Milk
  • 12 Ounces Ramen Noodles
  • 1 Cup Mushrooms
  • 1 Cup Spinach

Toppings

Instructions

  1. In a pot or wok over medium heat, sauté the olive oil, garlic, and ginger for about 1 minute or until the ginger and garlic are very aromatic.
  2. Add in 1 cup of vegetable broth and bring to a simmer.
  3. Add in the turmeric powder, maple syrup, Thai Red Curry Paste, and Tamari and combine until smooth.
  4. Add the remaining vegetable broth, stir, and bring to a boil.
  5. Once the broth is boiling, add in 1 can of organic coconut milk and bring to a boil.
  6. Add in the mushrooms. Stir until mushrooms are soft, then remove from heat.
  7. Ladle into bowls with 1 serving of dry ramen noodles and spinach. Drizzle with sesame oil.
  8. Add all of the toppings and enjoy!

Notes

  • for GF options sub the ramen noodles for cooked rice noodles 

Keywords: Curry, Thai Curry Soup, Food is Medicine, Turmeric, soup

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8 comments

jessica March 1, 2019 - 12:30 pm

Hi-Thanks for the recipe. I’m assuming when you say agave in the instructions, you mean the maple syrup, right? Thanks again!

Reply
Cultured Guru March 1, 2019 - 10:10 pm

Yes! Thank you for pointing that out. In the old version of the recipe we used agave syrup.

Reply
K August 17, 2020 - 7:46 pm

Ours wasn’t exactly the same; had to make some changes like used green curry, added edamame, tofu, & peas, & used cashew cream instead of coconut milk. Everyone ate it! I say that’s a win with a family of 6!

Reply
Kate Cathey March 9, 2021 - 2:19 pm

I’ve been following you on IG for about a year and love your posts and your informative website. I’ve made this recipe 2X with some personal modifications (added sweet potato, a soft-boiled egg and used bok choy for the spinach) and it is absolutely mouthwatering. Thanks!

Reply
Kaitlynn Fenley March 12, 2021 - 2:27 pm

This is wonderful to read! I’m glad you enjoyed the recipe and that your modifications were delicious too.

Reply
Kelly S Elliott February 20, 2022 - 10:56 am

Don’t you need to cook the ramen noodles?

Reply
Kaitlynn Fenley February 23, 2022 - 8:04 am

The broth should be boiling when you ladle it into bowls with the dry noodles, and that cooks the noodles. You can cook them first in water if you prefer.

Reply
Patti Taggart April 9, 2022 - 9:17 pm

It was delicious, but I used organic red curry paste, and the broth was so hot (spicy) that I could barely eat it. And I love spicy hot food. Maybe it was the brand of curry paste I used (Mekhala)

Reply

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