There are few things I love more than a big bowl of flavorful, delicious ramen – the kind where broth is so deep and flavorful that it’s almost rich. It’s one of my favorite things to eat!
I love making ramen at home. It’s not quite as authentic as the places that simmer their broth for five years and add toppings like pork cheek or something awesome and crazy like that, BUT – this one goes down in like half an hour and tastes pretty insanely delicious, so I’ll take it!
This ramen takes a few non-traditional turns with the curry paste + coconut milk broth and the fact that we are using zucchini noodles instead of regular!
Honestly, I thought I would miss the regular ramen noodles like crazy because…noodles, nahmean?…but I was actually super satisfied with the zoodles! They have a very mild flavor and an al dente bite that makes it feel like you’re slurping up a big bowl of noods. My kinda dinner!
The soft boiled egg on top is such a key step – it not only brings flavor to the broth, but an even deeper layer of rich unctuousness from the yolk. Honestly, this is one of my favorite – probably top 3 – Whole 30 meals because it doesn’t feel like you are sacrificing in the slightest!
And I always love the Asian inspired options. My fave!
Make this one, you guys! It comes together quickly, is great for you, and is SO YUMMY.Print
Whole 30 Coconut Curry Ramen
This Whole 30 and Keto ramen will have leave you so satisfied – you won’t miss the noodles one bit!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 2 servings 1x
- 1 shallot, minced
- 2 cloves of garlic, minced
- 2 teaspoons minced ginger
- 1 teaspoon red curry paste
- 3–5 whole basil leaves
- 1 1/2 cups chicken stock
- 1 cup canned coconut milk, make sure you either shake the can well or stir it up with a fork/whisk so the coconut cream and water are combined before you measure!
- 2 cups bok choy, chopped
- 1 teaspoon coconut aminos
- 1/2 teaspoon sesame oil
- 1 – 2 zucchini, spiralized (depending on how many zoodles you want/how big your zucchini are)
- Optional but highly recommended toppings: soft boiled egg, lime juice, cilantro
- In a medium pot, melt some coconut oil (or other neutral oil) over medium high heat and add your shallot, ginger, and garlic + some salt. Saute for a few minutes until the shallot has softened
- To this, whisk in your curry paste and cook for about a minute, stirring often
- Add your chicken stock, coconut milk, soy sauce, and sesame oil. Season with salt and bring to a simmer. When simmering, add your bok choy
- Simmer for 10 minutes and then season to taste with salt
- Meanwhile, in a separate pan, heat more oil over medium high heat. When hot, add your zoodles and cook for JUST a few minutes until they have just softened a bit. They cook very fast and you want them to be al dente, not soft. Season with a little bit of salt once they are done. Set aside
- To assemble, add a pile of zoodles to your bowl, ladle your broth over top and finish it off with any toppings you choose to add!
- Serving Size: 1/2 of zoodles and broth
- Calories: 281
- Sugar: 10 g
- Sodium: 843 mg
- Fat: 20 g
- Saturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!