Thai Red Curry Ramen with Coconut Milk and Cilantro

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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.


  • 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!