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Bowl of Thai Red Curry Ramen Noodle Soup

Thai Red Curry Ramen Noodle Soup

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 40 Minutes
  • Yield: 4-5 Servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan


Healthy, nourishing, and colorful, this oil free Thai Red Curry Ramen Noodle Soup is packed with delicious flavor.



Base Ingredients:

  • 1 medium yellow onion, fine dice
  • 1 medium carrot, cut into half-moons
  • 1 red bell pepper, small dice
  • 1 cup grated cabbage
  • 1 Tablespoon minced garlic
  • 2 Tablespoons red curry paste *
  • 1 Tablespoon reduced-sodium tamari *
  • 2 cups low-sodium vegetable broth *
  • 2 cups water

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • 1 teaspoon curry powder *
  • ¼ teaspoon turmeric
  • ½ to 1 teaspoon sea salt (+/-) *
  • pinch cayenne pepper (optional)

Other Ingredients:

  • 1 – [ 13.5 oz. can ] light coconut milk
  • 1 Tablespoon lime juice
  • 8 to 12 oz. Ramen noodles *

Optional Toppings:

  • Sliced green onions
  • Chopped fresh cilantro


  1. Cook the Ramen noodles according to package directions, drain, rinse, and set aside to drain.
  2. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  3. In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, carrot, and red bell pepper, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  4. Add the grated cabbage and sauté for several minutes.
  5. Add the minced garlic and the red curry paste, sauté for 30 seconds, just to allow the spices (in the red curry paste) to release their fragrance, then add all the remaining Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer.  Simmer until the veggies are tender.
  6. Once the veggies are tender, stir in the light coconut milk and lime juice. Simmer for several minutes until hot.
  7. Create individual servings by placing some cooked Ramen noodles into the bottom of soup bowls, then ladle the hot soup over top of the cooked Ramen noodles. Allow to sit for several minutes to allow the flavors to marry.
  8. Serve with sliced green onions or freshly chopped cilantro.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings: 4-5