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Thai Curry Ramen Noodle Soup

Servings 2
Author Emily Weeks, RDN, LD


  • 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


  1. Add the canola oil to a large pot over medium heat along with the garlic, ginger and red curry paste. Saute for 2 minutes.

  2. 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. 

  3. Once the squash is tender, add the coconut milk, and brown sugar. Remove from heat and add the baby spinach until it wilts.

  4. Ladle into a bowl and top with diced red onion, cilantro and a lime wedge. Drizzle with Sriracha.