Curried Thai Coconut Ramen with Shrimp

This Curried Thai Coconut Ramen with Shrimp is zesty and spicy with a protein boost from the shrimp and whole-grain, gluten-free noodles. A bone-warming soup recipe that comes together in 40 minutes.

I 100% eat with the seasons! I am inspired by seasonal produce and crave certain foods depending on the weather. When I lived in Toronto I considered myself the soup queen and was nervous I wouldn’t be eating that many soups in San Francisco. Turns out I still craved soup on cold, rainy days!

Now that we’re in Minnesota my love of soup is back in full force. I love making a giant pot of soup for a warm, comforting dinner and bonus points for having leftovers to eat all week long.

This soup comes together in just 40 minutes (with most of that time being simmering/hands off cooking time) and is the perfect flavor (and texture!) combination.

My absolute favorite ramen noodles!

Curried Thai Coconut Ramen Ingredients

• vegetables – yellow onion, garlic cloves, bok choy
• ramen noodles – any ramen or rice noodles work but these are my favorites!
• shrimp – pre-cooked and deveined.
• fresh ginger
• full-fat coconut milk
• red curry paste
• vegetable stock – meat stock works as well.
• rice wine vinegar
• tamari – soy sauce and coconut aminos also work!
• coconut sugar – or brown sugar.
• coconut oil
• lime
• chili powder
• sea salt
• optional toppings: cilantro and lime juice

How to Make Curried Thai Coconut Ramen

STEP 1: If you haven’t already, cook your ramen noodles.

STEP 2: Place the pre-cooked shrimp in a bowl and top with juice from 1/2 a lime and chili powder. Allow the shrimp to marinate while you make the rest of the soup.

STEP 3: Sauté onions with coconut oil in a large stock pot over medium heat. Cook until onions are fragrant and translucent. Add in the garlic and ginger and sauté for an additional 2 minutes.

STEP 4: Add the coconut milk and stock to the mixture, followed by curry paste, rice wine, tamari, coconut sugar and sea salt. Bring soup to a boil and then lower to a simmer.

STEP 5: Once simmering, add in the bok choy and cook on low for 20 minutes.

STEP 6: Assemble bowls by adding the ramen noodles to the bowl and pouring the soup on top. Stir in the shrimp and top with cilantro and more lime juice if desired.

How to Store Homemade Ramen

Store any leftovers in an airtight container in the refrigerator for up to 3 days. I like to store my the noodles and shrimp separate from the broth. When you’re ready to enjoy, mix all of the components together and heat on the stovetop or in the microwave.

Curried Thai Coconut Ramen with Shrimp

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This Curried Thai Coconut Ramen with Shrimp is zesty and spicy with a protein boost from the shrimp and whole-grain, gluten-free noodles. A bone-warming soup recipe that comes together in 40 minutes.

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Cook
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 tbsp coconut oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 inch knob of ginger, peeled and minced
• 2 13 oz cans full-fat coconut milk
• 2 1/2 tbsp red curry paste
• 4 cups stock (veggie or meat)
• 1 tbsp rice wine vinegar
• 2 tbsp tamari (or soy sauce)
• 1 tbsp coconut sugar
• 1 tsp sea salt
• 3 heads of bok choy, bottoms removed
• 1 lb cooked + deveined shrimp
• 1/2 lime
• 1/2 tsp chili powder
• 1 pack (4 sheets) of cooked ramen noodles*
• optional toppings: cilantro, lime juice

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Instructions

1. Place shrimp in a bowl and top with 1/2 lime and chili power. Allow to marinate while you make the soup.
2. Add coconut oil to a large stock pot over medium heat.
3. Add in onions and saute for around 3 mins or until translucent.
4. Add in garlic and ginger and cook for another 2 mins.
5. Top with coconut milk and stock, followed by curry paste, rice wine, tamari, coconut sugar and sea salt.
6. Bring soup to a boil and then lower to a simmer.
7. Once simmering, add in bok choy and cook on low for 20 mins.
8. Add ramen noodles to bowls and pour soup on top.
9. Stir in desired shrimp and top with cilantro and lime, if desired.
10. Will keep up to 3 days in the fridge.

*I highly recommend these brown rice and millet ramen noodles for a healthier option. Otherwise any ramen noodles or rice noodles will work.

Like this post? Here are more recipes you might enjoy:

• Curried Cauliflower and Lentil Soup
• Thai Curry Carrot Lentil Soup
• Veggie Massaman Curry
• Summer Veggie Curry
• Ramen Noodle Salad