Quick Thai Curry Ramen
Why this recipe works
- Fast cooking: The broth comes together quickly, and the ramen noodles cook directly in it, keeping the whole dish under 30 minutes.
- Layered broth: Red curry paste, garlic, ginger, fish sauce and lime create a broth that is aromatic, savoury, creamy and bright.
- One-pan efficiency: The vegetables and noodles simmer in the same saucepan, so the broth, greens and noodles finish together with minimal washing up.
Get the most out of this recipe
Adjust the heat
- For a milder bowl: Use less red curry paste at the start, then taste the broth near the end and add more only if needed.
- For more heat: Stir in extra curry paste once the broth is simmering, giving it a moment to dissolve before tasting again.
- Keep it balanced: Lime juice helps sharpen the broth and balance the richness of the coconut milk and the saltiness of the fish sauce.
Texture tips
- Keep the broth smooth: Once the coconut milk is added, maintain a gentle simmer rather than a hard boil to reduce the risk of splitting.
- Add greens in stages: Cook the firmer bok choy stems before the leaves so the stems soften while the leaves stay fresh and just wilted.
- Watch the noodles: Separate the noodles as they soften and stop cooking when they are tender but still have a little bite.
Make-ahead tips
- Make the broth ahead: The curry coconut broth can be prepared in advance; cook the noodles and greens just before serving for the best texture.
- Reheat gently: Warm leftovers over a low to medium heat until piping hot, adding a splash of water if the noodles have absorbed too much broth.
- Best eaten fresh: The soup keeps, but the noodles soften as they sit, so the best texture is achieved when served straight away.
Equipment you'll need
Ingredients
Instructions
- Finely grate the garlic and ginger. Cut the bok choy into bite-sized pieces, keeping the paler stems separate from the leaves. Cut the lime in half.
- Put a saucepan over medium heat and add the red curry paste, garlic and ginger. Cook for 1 minute, stirring, until fragrant. Pour in the vegetable stock and coconut milk and bring to a gentle simmer.
- Stir in the fish sauce and squeeze in the juice from half the lime. Add the bok choy stems and simmer for 2 minutes. Add the ramen noodles and cook for 2 minutes, separating the strands as they soften.
- Add the bok choy leaves and simmer for 1 to 2 minutes until just wilted and the noodles are tender. Taste and add more lime juice if you want it sharper. Divide between bowls and top with fresh coriander.
Recipe notes
Tips
- Keep the broth at a gentle simmer once the coconut milk is added so it stays smooth and does not split.
- If you are sensitive to spice, start with 1 tbsp red curry paste, then add more at the end to taste.
- Fish sauce is salty, so taste before adding extra seasoning.
Substitutions
- Replace bok choy with spinach for a softer, quicker-cooking green.
- Replace fresh coriander with fresh mint for a different herbal finish.
- Replace vegetable stock with chicken stock for a richer broth.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat gently in a saucepan until piping hot; add a splash of water if the noodles have absorbed too much broth.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Fish Gluten Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerGot ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Spätzle (German Egg Noodles with Butter and Chives)
Soft spätzle noodles tossed with butter and chives
Chicken Pad Thai
Chicken Pad Thai with tamarind sauce, peanuts, bean sprouts and lime
Longevity Noodles (Chinese Stir-Fried Wheat Noodles with Prawns and Greens)
Longevity noodles stir-fried with prawns, shiitake and greens
Vegetable Pad Thai
Vegetable Pad Thai with tofu, egg and roasted peanuts
Pad Thai-Style Courgette Noodle Bowl with Prawns
Courgette noodle bowl with prawns, tamarind and peanuts
Vietnamese Satay Chicken Bowl with Rice Noodles
Satay chicken bowl with rice noodles and tangy dressing
Carne Estufada à Portuguesa (Portuguese Braised Beef)
Portuguese braised beef stew with red wine, carrots and potatoes
Menestra de Verduras (Spanish Spring Vegetable Stew)
Spanish vegetable stew with artichokes, asparagus and peas
Modern Lentil Curry Bowl
Creamy red lentil curry served over basmati rice
Tinga de Setas (Mexican Mushroom and Chipotle Tacos)
Smoky chipotle tomato mushroom filling served in corn tortillas
Dongpo Pork (Braised Pork Belly from Hangzhou)
Hangzhou dongpo pork belly braised with Shaoxing wine and soy sauces
Briam (Greek Olive Oil Roasted Vegetables)
Greek olive oil roasted vegetable traybake
Cháo Gà (Vietnamese Chicken Rice Porridge)
Silky Vietnamese chicken rice porridge with ginger and herbs
Thai Coconut Chickpea Curry
Coconut chickpea curry with spinach, lime and coriander
Thai Coconut Prawn Bowl
Coconut prawn curry served over jasmine rice with crisp vegetables
Thai Red Curry Bowl with Chicken and Jasmine Rice
Thai red curry chicken bowl with jasmine rice
Thai Curry Roasted Vegetables
Roasted vegetables coated in red curry and coconut milk
Thai Herb Chicken Skewers (Oven)
Oven-roasted Thai chicken skewers with lemongrass and lime
You might also like
Modern Tortilla Española Bowl with Garlic Aioli
Tortilla española style bowl with potatoes, eggs and garlic aioli
Soufflé au Fromage (Gruyère Cheese Soufflé)
Puffed Gruyère soufflé made with béchamel and egg whites
Nisse Cookies (Nordic Holiday Biscuits with Vanilla and Cardamom)
Crisp Nordic biscuits with vanilla and cardamom
Creamy Modern Barszcz (Polish Beetroot Soup)
Smooth beetroot soup finished with sour cream
Banana and Strawberry Smoothie
Banana and strawberry smoothie with Greek yoghurt
Bauerntopf (German Minced Beef and Potato Stew)
Minced beef and potato stew in a paprika-tomato broth
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
