Thai Curry Raamen Bowl
I love a good Raamen bowl, especially on a winter evening. This homemade version with the warm flavors of coconut milk, curry paste and shitake mushrooms, the crunch of bok choy and snow peas along and their bright colors, makes for a both delicious and beautiful dinner. You can pick your favorite protein for this bowl: for a vegan version, use tofu, or add shredded leftover chicken or thinly sliced beef.
  • CourseMain Course, Soup
  • CuisineThai
Servings Prep Time
4People 10Minutes
Cook Time
Servings Prep Time
4People 10Minutes
Cook Time
  • Olive oil
  • 10 Shitake mushroomssliced thin
  • 8ounces Mushroomssliced thin
  • 2TBS Thai red curry paste
  • 2 1414 ounce Cans coconut milk
  • 8Cups Brothmake sure your broth is strong
  • 1/4Cup Soy sauce
  • 2Cups Tofucubed (or you can use shredded cooked chicken, or thinly sliced beef that you can sautee with some soy sauce)
  • 1Head Bok choystalks cut into ½ inch slices and separated from green leafy parts that should be cut into ribbons
  • 1Head Broccolicut into florets
  • 2Cups Snow peastrimmed and cut in half
  • 5ounces Baby spinach
  • Raamen Noodlesuncooked and unseasoned I use about 4 cakes. My favorite brand is Lotus Foods Organic Rice Raamen,
  • Cilantro leaves
  • Thai chilissliced thin
  • Scallionssliced thin
  • Lime wedges
  • Scallionssliced thin
  • Lime wedges
  1. Heat up a large Dutch Oven with oil to just coat the bottom over medium heat.
  2. Add the mushrooms and cook until they are soft and brown.
  3. Season mushrooms with salt and pepper and then add the curry paste and mix it in with the mushrooms for 1 minute.
  4. Add the tofu and stir to combine and coat with the curry paste. If using chicken or beef do not add now, but add at the end, when you add the bok choy.
  5. Pour the coconut milk, broth and soy sauce into the pot and bring to a boil. Then simmer for 10 minutes so that the flavors combine well.
  6. Add the bok choy stalks (not the leaves yet) and the broccoli and cook for 3 minutes.
  7. Then add the snow peas, bok choy leaves and simmer for one minute. You want these to keep their bright green color, so don’t cook for too long.
  8. Turn off the heat and add the spinach and raamen. Stir to combine and cover and let sit for 2 minutes.
  9. Serve in bowls with your favorite toppings.