Emily Weeks, RDN, LD
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.
This Thai Curry Ramen Noodle Soup comes together in just two small pots and under 20 minutes. It’s the perfect soup to liven up a gloomy rainy day!
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.
Thai food is probably one of my favorite cuisines and it’s so easy to make at home. Who’s ready to dig in?!
Here’s the recipe for Thai Curry Ramen Noodle Soup!
Thai Curry Ramen Noodle Soup
Ingredients
- 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
Instructions
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Add the canola oil to a large pot over medium heat along with the garlic, ginger and red curry paste. Saute for 2 minutes.
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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.
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Once the squash is tender, add the coconut milk, and brown sugar. Remove from heat and add the baby spinach until it wilts.
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Ladle into a bowl and top with diced red onion, cilantro and a lime wedge. Drizzle with Sriracha.
It’s been so rainy every weekend in Florida – like I’m waiting for the weekend to be able to lay out and tan, and then IT RAINS!! Every time! lol. This meal looks perfect for those rainy Sundays :) gorgeous!
This is such a pretty bowl of food! I’m a huge fan of homemade ramen. It’s probably one of my favorite dishes. When I lived on the West Coast it was easy to find but here in Florida, it’s so hard. Homemade is the only option! Thanks for sharing :)
Beautiful pictures! This recipe looks like a perfect way to add sunshine to a rainy day :) I’ve never thought about adding butternut squash to ramen soup before but I like the idea – texture-wise does it stay just slightly tender if you save the leftovers or would you recommend keeping the squash separate until you reheat it again?
Mmm these bright beautiful photos drew me right in ;) This looks delicious Emily!
AHH this is so perfect for today’s rainy day here in Kansas City.
Oh my gosh we did not leave the house yesterday! Though it was kinda nice, gotta admit. :) these pictures look gorgeous!! I’m down with Ramen anytime!
Gorgeous shots! This sounds so delicious and uses some pantry ingredients; even easier to whip up. Thanks!
GREAT idea. I am going to try this one day- haven’t bought ramen since I was a kid!