Coconut Curry Ramen with Lime
Coconut milk and lime don’t ask for balance—they make it. This ramen leans tropical without losing its backbone, swirling curry warmth with citrus light. Shrimp, noodles, and a slick of chili oil come together like a seaside daydream that knows its own strength.
Coconut and flame—lime laughter cuts through the gold—waves hum in the bowl.
Let Me Tell You...
The broth started in whispers—ginger, garlic, curry paste—then the coconut milk joined, slow and deliberate, and suddenly the kitchen smelled like vacation and purpose.
Shrimp slid in next, turning pink like they’d just remembered how to be beautiful.
I zested a lime, added its juice, and the air shifted.
It went from warm to alive.
That’s the trick—let the citrus cut through the cream so it sings instead of sighs.
The noodles dove in just before serving, catching the broth like they’d been waiting all night.
The first bite felt like opposites making peace—sweet, sharp, and a little wild.
I finished the bowl with chili oil, watched the red lace across the gold, and thought: some soups tell stories, this one tells secrets.
Ingredients
- 2 bricks ramen noodles (about 8 oz dry)
- 10 large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2 tbsp Thai red curry paste
- 3 cups chicken or seafood broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- Juice and zest of 1 lime
- 1 tbsp vegetable oil
- 1 tsp chili oil (plus more for garnish)
- 1/4 cup fresh cilantro leaves
- 1 small red chili, sliced (optional)
Preparation
- Heat vegetable oil in a pot over medium heat. Add garlic, ginger, and curry paste; cook for 1–2 minutes until fragrant.
- Pour in coconut milk and broth. Stir until smooth, then add fish sauce, soy sauce, and lime zest. Simmer for 10 minutes.
- Add shrimp and cook just until pink, about 3 minutes. Remove from heat and stir in lime juice.
- Meanwhile, cook ramen noodles separately for 3 minutes; drain.
- Divide noodles into bowls, ladle hot coconut curry broth and shrimp over top.
- Garnish with cilantro, chili oil, and optional toppings.