Thai Red Curry Ramen Noodle Bowls


  • 2 ramen noodle bricks
  • 2 tablespoons sesame oil
  • Shiitake mushrooms washed, dried and sliced thin
  • 1-inch fresh ginger, minced
  • 2 garlic cloves, crushed
  • ¼ cup red curry paste
  • 4 cups low sodium vegetable broth
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 14-ounce can full fat coconut milk
  • 1 red bell pepper, sliced thin
  • 3 bunches broccoli florets, trimmed


  1. Prepare the ramen noodles al dente in accordance with package directions.
  2. In a large stockpot, heat the sesame oil. When shimmering, add the mushrooms and sauté until golden brown.
  3. Add the garlic and the fresh ginger. Sauté for 2-3 minutes more being careful not to burn the garlic.
  4. Add the red curry paste and sauté for 1-2 minutes, stirring constantly and allowing the paste to toast slightly.
  5. Add the vegetable broth, the peanut butter and tamari. Bring to a simmer. Allow to simmer for 5-8 minutes.
  6. Add the coconut milk, red bell pepper and broccolini. Heat until hot, allowing the broccolini to become bright green.
  7. Add the noodles to your serving bowls. Spoon the ramen noodle broth over the noodles.



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