Red Curry Ramen: Deliciously Simple, Easy, and Budget Friendly

Make this red curry ramen ASAP. You will not regret it. It’s lusciously creamy with super slurpable noodles and just hint of spiciness that hits the spot. While it’s amazingly delicious, maybe even better is how easy it is to make in a single pot and in under 30 minutes.

My red curry ramen comes together quickly with simply sautéing some shallots and chicken and then adding broth, coconut milk, some necessary spices, the noodles, and an egg to top it all off. You will crave it for how delicious it is, you will love it because it is so simple to make, and you will celebrate it because it is easy on your wallet too. My red curry ramen is checking all of the boxes and is better and cheaper than take out. So try this tonight – Trust me, you will not regret it!

Serves 4

Red Curry Ramen Ingredients:

6 Packages of instant ramen noodles, seasoning packets discarded

1 – 14 ounce can of coconut milk

4 cups of chicken stock

2 tablespoons of sesame oil

5 tablespoons of red curry paste

2 cloves of garlic, minced

1 tablespoon of fresh, grated ginger

2 Thai red chilis, minced (optional)

2 chicken breasts, cut into cubes

1 shallot, diced

1 cup of spinach

1/2 cup of sliced scallions, plus extra for garnish

4 eggs

1 teaspoon of soy sauce

1 teaspoon of fish sauce

Cilantro and sesame seeds to top

Instructions:

1. In a large stock pot or dutch oven over medium heat. Add the sesame oil and saute the chicken until lightly browned. About 5 minutes. Then add the shallot and cook together for another two minutes before adding the garlic, ginger, and chilis (if using). Saute for another minute or so.
2. Add the curry paste, fish sauce, and soy sauce and stir before adding the spinach. Cook for about 2 minutes or just until the spinach begins to wilt.
3. Add the coconut milk and chicken stock and stir to combine. Bring the soup to a boil and then add the noodles and scallions.
4. Once the noodles are softened, give the soup a stir and carefully crack each egg into the pot, being careful to create a nest for each egg. Turn off the heat and cover the soup for about 3 minutes until the egg whites are set.
5. To serve, divide the soup into bowls, making sure each portion gets an egg and top with extra scallions, cilantro, and sesame seeds.

If you like this, be sure to try my red curry noodle stir fry!