Whole 30 Coconut Curry Ramen

Whole 30 Ramen! This is a big bowl of ramen that you can feel great about eating! The flavor is out of this world, and it’s full of clean ingredients that’ll leave you feeling satisfied. #whole30 #keto

This Whole 30 and Keto ramen will have leave you so satisfied – you won’t miss the noodles one bit!


  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • 2 teaspoons minced ginger
  • 1 teaspoon red curry paste
  • 35 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
  • 12 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


  1. 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
  2. To this, whisk in your curry paste and cook for about a minute, stirring often
  3. 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
  4. Simmer for 10 minutes and then season to taste with salt
  5. 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
  6. 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!