Craving Thai food? Look no further! Try this ramen noodle soup that’s been majorly upgraded– with red curry, garlic, ginger, a savory coconut milk broth, with butternut squash cubes and baby spinach.
It’s been raining all weekend here in Dallas. I had to do my grocery shopping yesterday while it was down pouring– not fun when you’re trying to bring groceries out to your car! It’s supposed to rain ALL week here as well. I like the rain, but come on. Yesterday, I bought a FitBit and I want to go take the dog for a walk to test it out! Guess we’ll have to wait, haha.
Who wants to join me in making a giant bowl of these soupy noodles?
The broth is beyond delicious– red curry paste, garlic, fresh ginger, chicken broth, coconut milk, fish sauce and brown sugar for sweetness. Butternut squash cubes are cooked in this broth until soft, then the ramen is added, and baby spinach thrown in at the end to wilt. I love taking ramen noodles, discarding the seasoning packet, and making it so much healthier (and tastier!) with my own seasonings and broth.
Do you love cilantro as much as I do? I put a huge pile on top of this soup, along with fresh red onion and lime wedges. I also drizzled the entire thing with Sriracha, the first time I taste-tested this recipe. Silly me, I forgot to drizzle it on when I made it again for the photos! So, just imagine that there’s a bright red swirl of Sriracha on top.
Here’s the recipe for Thai Curry Ramen Noodle Soup!
Thai Curry Ramen Noodle Soup
- 1 Tbsp canola or veggie oil
- 2 tsp minced garlic
- 1 tsp minced fresh ginger
- 2 tsp red curry paste
- 2 cups butternut squash, diced
- 4 cups chicken broth
- 2 pkgs ramen noodles, seasoning packet discarded
- 1 cup light coconut milk
- 1 tsp brown sugar
- 4 cups baby spinach
- 1/4 cup red onion, minced for garnish
- cilantro and lime wedges for garnish
Add the canola oil to a large pot over medium heat along with the garlic, ginger and red curry paste. Saute for 2 minutes.
Add the butternut squash and chicken broth. Bring to a boil over medium heat, then reduce to simmer for 7-8 minutes, until the squash is soft and cooked through. Add the ramen noodles in the last 3 minutes.
Once the squash is tender, add the coconut milk, and brown sugar. Remove from heat and add the baby spinach until it wilts.
Ladle into a bowl and top with diced red onion, cilantro and a lime wedge. Drizzle with Sriracha.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!