Mary Knize

Thai Coconut Ramen

1 min read


I love making ramen. It is one of my ultimate comfort foods. One of my favorite ways to make ramen is to boil the noodles, strain off the water, and add the seasoning packet and some mayo to make it creamy. However, I just came up with this way of making it a little bit fancier and had to write it down before I forgot.


  • 1 package of Maruchan chicken ramen
  • 1 tablespoon of curry paste (green, red, whichever)
  • 1 teaspoon coconut oil
  • 1 cup plus two tablespoons water
  • 1 cup coconut milk
  • 1 tablespoon cornstarch
  • Frozen veggies if desired
  • Sesame seeds
  • Green onions or cilantro for garnish
  • 1 hard-boiled or soft-boiled egg if you remembered to make one
  • Sriracha to taste

In a medium nonstick saucepan, mix together the curry paste and the contents of the ramen seasoning packet with a little bit of coconut oil, just until the mixture starts to sizzle and smell delicious. Add in one cup of water, one cup of coconut milk, and frozen vegetables (if using) and bring everything to a boil. Once the liquid is boiling, add the noodles and cook for about three minutes.

While the noodles are cooking, mix together the cornstarch and two tablespoons of water in a small bowl. When the noodles are nearly done, slowly stream the cornstarch slurry into the broth and whisk vigorously with chopsticks. The broth should thicken up and become creamy and stick to the noodles.

Add the ramen to a bowl and top with sesame seeds, a swirl of sriracha for additional heat, and green onions and/or cilantro. Add the egg on top if you're feeling extra ambitious today.

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