Curried Thai Coconut Ramen with Shrimp

Name: Curried Thai Coconut Ramen with Shrimp
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Thai
Ingredients: 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

February 26, 2020

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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.

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.