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Curried Thai Coconut Ramen with Shrimp

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5 from 1 review

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.

Ingredients

Scale
  • 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

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.

Find it online: https://www.thehealthymaven.com/curried-thai-coconut-ramen/