Coconut Curry Bone Broth Ramen with Shrimp
This creamy Coconut Curry Bone Broth Ramen with shrimp, red peppers, lime, and cilantro is the perfect cozy weeknight dinner. Easy to make in under 30 minutes, it’s rich, comforting, and packed with bold Thai-inspired flavor.
Ingredients
- 3 cups chicken bone broth
- 1 can 13.5 oz coconut milk, unsweetened full fat
- 2 tbsp red curry paste
- 1 tbsp neutral oil canola, avocado, or vegetable
- 1 red bell pepper thinly sliced
- ½ lb shrimp peeled and deveined (tail-on optional)
- 1 –2 tsp fish sauce to taste
- 2 packs ramen noodles fresh or instant
- Zest + juice of 1 lime
- Fresh cilantro for garnish
- Optional toppings: sliced scallions chili crisp, sesame seeds
Instructions
- Heat oil in a medium pot. Add curry paste (and optional garlic/ginger) and sauté until fragrant, 1–2 minutes.
- Stir in chicken bone broth, coconut milk, and fish sauce. Simmer gently.
- Add sliced red pepper and cook until tender, 3–4 minutes.
- Add shrimp and cook until pink and opaque, 2–3 minutes. Remove from heat.
- Cook ramen noodles separately according to package directions. Drain and divide into bowls.
- Ladle broth with shrimp and peppers over noodles.
- Top with lime zest, lime juice, cilantro, and any optional toppings. Serve hot.