Red Curry Ramen with Coconut Milk and Turmeric
The main ingredients in this red curry ramen recipe are red curry paste, coconut milk, and turmeric. Turmeric is the spice that gives curry its distinctive color and flavor and has many health benefits.
Turmeric can help reduce inflammation. It is most effective and better absorbed when consumed with healthy fats and black pepper.
Also known as Curcuma longa, turmeric has been a vital cooking component in India and Asia for centuries.
Turmeric is a member of the same family of plants as ginger and cardamom: Zingiberaceae. Many species from this family are known for their ability to reduce inflammation and ease nausea.
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.
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
- Vegan Kimchi Ramen with Miso and Mushrooms
- Vegan Wild Rice and Mushroom Soup (no cream)
- Instant Pot Vegan Chicken Noodle Soup with Chickpeas
Thai Red Curry Ramen with Coconut Milk and Cilantro
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.
- Prep: 20 minutes
- Cook: 30 minutes
- Total Time: 50 minutes
Ingredients
- 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
Instructions
- 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.
- Add in 1 cup of vegetable broth and bring to a simmer.
- Add in the turmeric powder, maple syrup, Thai Red Curry Paste, and Tamari, and combine until smooth.
- Add the remaining vegetable broth, stir, and bring to a boil.
- Once the broth is boiling, reduce the heat, add in 1 can of organic coconut milk and bring to low simmer.
- Add in the mushrooms. Stir until mushrooms are soft, then add the spinach.
- Ladle into bowls while simmering hot with 1 serving of dry ramen noodles.
- Drizzle with sesame oil, add all of the toppings, and enjoy!
Hi-Thanks for the recipe. I’m assuming when you say agave in the instructions, you mean the maple syrup, right? Thanks again!
Yes! Thank you for pointing that out. In the old version of the recipe we used agave syrup.
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!
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!
This is wonderful to read! I’m glad you enjoyed the recipe and that your modifications were delicious too.
Don’t you need to cook the ramen noodles?
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.
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)
I added some anchovy oil. So good
That sounds amazing! I’ll have to try it.