Coconut Red Curry Ramen


I absolutely love thai curry. The balance of so many bold flavors is like the culinary equivalent to a bold, brightly colored, detailed painting. There’s an incredible balancing act in the contrast between the sweet coconut milk, the spicy red curry paste, the tart lime juice, the salty/umami flavours of fish sauce.

I also love soups. This time of year in Atlantic Canada the weather starts to drop toward freezing and we get a ton of rain. I really crave anything warm and brothy and flavorful to heat me up from the inside.

This is why, when I asked for suggestions of recipes people would like to see on the blog, I was super excited to have a request for chicken soup. In typical Jamie style, the wheels started turning. I wanted to come up with a version that still hits the mark for a comforting, approachable, bowl but has enough of a twist that sets it apart from our typical, down home fare.

This recipe is mildly flavored but can be kicked up with the addition of some chilies or a heavier dose of any other ingredients. The broth totally lends itself to seafood as well and a marinated soft boiled egg on top would be perfect.

My noodle philosophy is that your bowl can never be too big. I made bowls specifically for noodles. They’re giant and curve in slightly at the top to hold in the heat and minimize the splash as you slurp the noodles out of the broth.

Coconut Red Curry Ramen

Serves 2

  • 1 Tbsp sesame oil
  • 2 cloves minced garlic
  • 1″ minced ginger
  • 1 star anise
  • 4 cups chicken broth
  • 1 Tbsp red curry paste
  • 1/2 cup coconut milk
  • 1 Tbsp fish sauce
  • 1 Tbsp lime juice
  • 2 servings instant ramen noodles, prepared
  • 2 roasted chicken breast, shredded
  • 1 medium carrot, shredded
  • 1/4 cup cilantro leaves
  • 1/4 cup chopped scallions
  1. In a medium saucepan over medium heat, cook down onion, ginger, anise, and curry paste in sesame oil until soft and fragrant.
  2. Add stock and simmer for 10 minutes before adding coconut milk, fish sauce and lime juice.
  3. In 2 large bowls, arrange noodles, chicken, and veggies and top with hot broth.
  4. Slurp away!

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