Why You’ll Love Easy Thai Coconut Lemongrass Ramen Recipe
- It combines creamy coconut milk with bold Thai flavors for a restaurant-style meal at home.
- The recipe comes together quickly, making it perfect for busy weeknights.
- The combination of tender chicken, chewy ramen noodles, and aromatic broth creates a satisfying and comforting dish.
- It uses simple ingredients while delivering layers of flavor from curry paste, lemongrass, ginger, and lime.
- It is easy to customize with your favorite proteins, vegetables, or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 teaspoons vegetable oil
- Fresh chopped cilantro
- Juice of 1/2 lime, plus more for serving
- 1 tablespoon soy sauce or fish sauce
- 2 small boneless skinless chicken breasts, thinly sliced
- 2 packages ramen noodles, seasoning discarded
- 1 tablespoon lemongrass paste
- 1 tablespoon red curry paste
- 1/2 piece ginger, peeled
- 2 cups chicken broth
- 1 can (15 ounces) coconut milk
Directions
- Heat vegetable oil in a medium-sized saucepan over medium heat. Add the red curry paste and cook for about 1 minute, stirring frequently, until the paste becomes fragrant.
- Add coconut milk, chicken broth, peeled ginger, and lemongrass paste to the saucepan. Stir well until everything is combined. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for about 5 minutes to allow the flavors to develop.
- Add the sliced chicken and ramen noodles to the broth. Bring the soup back to a simmer, then reduce the heat and cook for about 3 minutes, or until the chicken is cooked through and the noodles are tender.
- Remove the piece of ginger from the soup. Stir in lime juice, soy sauce or fish sauce, and fresh chopped cilantro. Serve immediately with extra lime juice if desired.
Servings and timing
This recipe makes 4 servings.
Prep time: About 10 minutes
Cook time: About 20 minutes
Total time: About 30 minutes
Variations
- Use shrimp instead of chicken for a seafood-inspired Thai ramen.
- Add vegetables such as mushrooms, spinach, bell peppers, carrots, or bok choy for extra nutrition and texture.
- Make it vegetarian by replacing chicken with tofu and using vegetable broth.
- Add extra red curry paste or a pinch of chili flakes for a spicier bowl.
- Swap ramen noodles for rice noodles, udon noodles, or another favorite noodle variety.
- Top with sliced green onions, crushed peanuts, or extra cilantro for additional flavor.
Storage/Reheating
Store leftover Thai coconut lemongrass ramen in an airtight container in the refrigerator for up to 3 days.
When reheating, warm the soup gently on the stovetop over medium-low heat or in the microwave until heated through. The noodles may absorb some of the broth as they sit, so add a splash of chicken broth or coconut milk before reheating to restore the creamy consistency.
For the best texture, store noodles and broth separately if you plan to keep leftovers for more than a day.
FAQs
Can I make Thai coconut lemongrass ramen ahead of time?
Yes, you can prepare the broth ahead of time and store it in the refrigerator for up to 3 days. Add the chicken and noodles when reheating for the best texture.
Can I use bottled lemongrass paste instead of fresh lemongrass?
Yes, lemongrass paste works well in this recipe and makes preparation much easier while still adding a bright citrus flavor.
What can I use instead of red curry paste?
You can use Thai yellow curry paste, green curry paste, or another curry paste variety. The flavor and spice level may vary depending on the type used.
Can I make this ramen without chicken?
Yes, you can leave out the chicken or replace it with tofu, shrimp, mushrooms, or another protein of your choice.
How can I make this recipe spicier?
Add more red curry paste, fresh sliced chili peppers, chili flakes, or a drizzle of spicy chili oil before serving.
Can I use regular ramen noodles?
Yes, any quick-cooking ramen noodles work well. Be sure to discard the seasoning packets since the broth is made separately.
Can I freeze Thai coconut lemongrass ramen?
The broth can be frozen, but the noodles may become soft after thawing. For the best results, freeze the broth and add fresh noodles when reheating.
What type of coconut milk should I use?
Full-fat coconut milk creates the creamiest and richest broth, but light coconut milk can also be used for a lighter version.
Can I make this recipe vegetarian?
Yes, replace the chicken with tofu or vegetables, use vegetable broth, and choose soy sauce instead of fish sauce.
Why does my ramen broth taste bland?
If the broth lacks flavor, try adding a little more curry paste, soy sauce or fish sauce, lime juice, or salt to balance the flavors.
Conclusion
Easy Thai Coconut Lemongrass Ramen is a quick and flavorful meal that brings the comforting warmth of ramen together with the vibrant flavors of Thai cuisine. With a creamy coconut broth, tender chicken, and aromatic ingredients, this recipe is a delicious option for anyone looking for a simple yet satisfying homemade dinner.
