Zesty Thai Green Curry Ramen
Thai green curry meets ramen in a bowl that hums with citrus and spice. The coconut milk softens the heat, the lime brightens the edges, and the noodles swim in a broth that feels both sharp and comforting. Shrimp add sweetness, basil brings perfume, and the whole thing glows like neon in broth form.
Green fire hums low—shrimp drift through lime-slicked rivers—coconut dreams sing.
Let Me Tell You...
The curry paste hit the pan first, its scent rushing up in a cloud that smelled like fire and flowers.
Coconut milk slid in next, taming the heat just enough to make room for flavor, and the broth turned the color of spring grass after rain.
Shrimp curled in the pot like commas in a love letter, tender and fast, while the noodles waited to soak up everything.
Basil and lime went in last, their freshness turning the kitchen into a humid poem of green and gold.
It wasn’t subtle—Thai food never is—but it was balanced: creamy, sour, spicy, alive.
I ladled it into a bowl, watched the steam twist into the air, and realized I didn’t need rice to feel at home.
Halfway through the bowl, I started wishing I’d doubled the recipe.
That’s how this ramen works: it doesn’t fill you up, it makes you greedy for more.
Ingredients
- 2 bricks ramen noodles (about 8 oz dry)
- 12 large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2 tbsp green curry paste
- 3 cups chicken or seafood broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- Juice and zest of 1 lime
- 1/4 cup fresh Thai basil leaves
- 1/4 cup cilantro leaves
- 1 small red chili, sliced (optional)
- Salt and black pepper, to taste
Preparation
- Heat oil in a large pot over medium heat. Add curry paste, garlic, and ginger; stir until fragrant, about 2 minutes.
- Pour in coconut milk and broth, whisk to combine; bring to a simmer.
- Stir in fish sauce, soy sauce, lime zest, and juice. Season to taste.
- Add shrimp and cook until pink and opaque, about 3 minutes.
- Meanwhile, cook ramen noodles in a separate pot for 3 minutes; drain.
- Divide noodles into bowls and ladle hot green curry broth and shrimp over top.
- Garnish with basil, cilantro, chili slices, and optional toppings.