Thai Red Curry Ramen with Coconut Milk and Cilantro

by Kaitlynn Fenley

This Thai red curry ramen is made with creamy coconut milk, spicy Thai red curry paste, and turmeric. You can have this curry ramen ready for dinner in under an hour.

Red curry Ramen with Coconut Milk and Turmeric

The main ingredients in this recipe are red curry paste, coconut milk, and turmeric. It’s the spice that gives curry its distinctive color and flavor, and it has many health benefits.

Turmeric can help to reduce inflammation and is most effective and better absorbed when consumed with healthy fats and black pepper. 

Also known as Curcuma longa, turmeric 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. 

Thai Red Curry Ramen with Coconut Milk and Cilantro in a white bowl with chop sticks and a soup spoon.

Red Curry Coconut Milk Ramen

The spicy red curry paste and the fatty coconut milk in this recipe help to absorb all the benefits of turmeric.

Here are the ways turmeric can boost overall health:

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.

Thai Red Curry Ramen

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

two bowls of thai red curry ramen with mushrooms and vibrant turmeric colored broth.

My Curry ramen Recipe

Here’s what you’ll need to make this curry ramen recipe:

  • 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.

More Soup Recipes to Try


Thai Red Curry Ramen with Coconut Milk and Cilantro

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4.3 from 3 reviews

This Thai red curry ramen is made with creamy coconut milk, spicy Thai red curry paste, and turmeric. You can have this curry ramen ready for dinner in under an hour.

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


  • 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
  • Cilantro
  • Fermented Kimchi 
  • Jalapeno Slices
  • Green Onions
  • 1 Teaspoon Sesame Oil


  1. In a pot 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, reduce the heat, add in 1 can of organic coconut milk and bring to low simmer.
  6. Add in the mushrooms. Stir until mushrooms are soft, then add the spinach.
  7. Ladle into bowls while simmering hot with 1 serving of dry ramen noodles.
  8. Drizzle with sesame oil, add all of the toppings, and enjoy!

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. We are not liable for any damages caused by your use of this content.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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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!

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.

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!

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!

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.

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

Don’t you need to cook the ramen noodles?

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.

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)

Jon February 9, 2023 - 7:28 pm

I added some anchovy oil. So good

Kaitlynn Fenley February 10, 2023 - 9:03 am

That sounds amazing! I’ll have to try it.