Thai Red Curry Ramen
This Thai red curry ramen is a fast, cozy noodle soup featuring tender chicken and mushrooms in a creamy coconut broth. It's spicy, savory, and bright with lime, all ready in about 30 minutes.
Equipment
- wok
Ingredients
Ramen
- 1/4 cup olive oil
- 1 small yellow onion, finely chopped
- 8 oz boneless skinless chicken thighs, cut into bite-sized pieces
- salt
- 4 oz shiitake mushrooms, sliced
- 1 inch piece ginger, crushed
- 2 large cloves garlic, crushed
- 1 whole shallot, chopped
- 3 1-inch pieces lemongrass, crushed
- 2 tbsp red curry paste
- 1 cup coconut cream
- 4 cups chicken broth
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 4 oz Chinese wheat noodles
Garnish
- soft boiled egg, halved
- Thai basil
- green onions, chopped
- black sesame seeds
- lime slices
Instructions
- Set a large wok over medium-high heat and pour in the oil. The oil should look fluid and shimmer lightly before you add anything else.
- Add the chopped onion and cook for 2 to 3 minutes, stirring often. It should start to soften and smell sweet without taking on much color.
- Add the chicken with a generous pinch of salt and cook for 3 to 4 minutes with the onion. The pieces should lose their raw look on the outside while still finishing in the broth.
- Stir in the shiitake mushrooms, ginger, garlic, shallot, lemongrass, and red curry paste. As the paste fries, it should become deeply fragrant and a shade darker.
- Keep sautéing for 3 to 4 minutes, stirring so the paste coats everything well. This blooming step builds a stronger broth and keeps the curry flavor from tasting flat.
- Pour in the coconut cream and chicken broth, then stir to loosen any flavorful bits from the bottom of the wok. The liquid should turn a vibrant orange-red as everything blends together.
- Add the lime juice, lime zest, fish sauce, and palm sugar, then bring the broth to a boil. You should see small droplets of chili oil on the surface and smell sweet citrus and spice together.
- Add the noodles and cook for 3 minutes. The noodles should be tender but still have some chew, not slumping into softness.
- Take the wok off the heat and divide the ramen between 2 large bowls. The chicken should be fully cooked through, and for safer handling it should reach 165°F as described in USDA poultry temperature guidance.
- Finish each bowl with soft boiled egg, Thai basil, green onions, black sesame seeds, and lime slices. The final bowl should look bright, glossy, and loaded with contrast from creamy broth to fresh herbs and crunchy seeds.
Notes
Flavor Tip: For the best flavor, fry the red curry paste in the hot wok until it becomes deeply fragrant before adding any liquids. This step, called blooming, develops a much richer taste.
Broth Tip: Use full-fat coconut cream to give the broth its signature rich and silky body. Lighter coconut milk can result in a thinner, less satisfying soup.
Noodle Tip: To avoid mushy noodles, watch them closely and serve the ramen as soon as they are tender. They will continue to soften in the hot broth.
Storage: If you expect leftovers, store the broth and noodles in separate airtight containers in the refrigerator. This keeps the noodles from absorbing all the broth and becoming too soft.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.