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This creamy coconut curry ramen is a nourishing and easy meal for when you’re craving ramen. It’s gluten-free and can be made nightshade-free.

A bowl of coconut curry ramen.

There’s nothing like a cozy bowl of ramen! If you have food intolerances, it can be hard to find ramen from a local restaurant that you can tolerate. Luckily, it’s easy to make ramen at home, and you can pack a lot of flavor into ramen even if you have food intolerances.

This coconut curry ramen is gluten-free, soy-free, and made with wholesome ingredients! It’s packed with veggies and tons of flavor.

The Ingredients for the Coconut Curry Ramen

  • Ground Pork. If you prefer, you can omit the ground meat altogether and add more vegetables, or use ground chicken.
  • Salt and Pepper. 
  • Coconut Aminos.
  • Coconut Oil. 
  • Onion, Garlic, and Ginger. 
  • Baby Bok Choy, Shitake Mushrooms, and Sugar Snap Peas. These veggies pack a lot of flavor and nutrients into the dish!
  • Chicken Broth. 
  • Coconut Milk. This gives the dish the “creamy” taste!
  • Curry Paste.  For AIP, you can omit the curry paste and the dish is still delicious!
  • Turmeric Powder.
  • Gluten-Free Ramen. For AIP, use sweet potato glass noodles or zucchini noodles instead of the ramen.
  • Lime and Green Onion. For topping!

A pack of ramen noodles.

How to make Coconut Curry Ramen

  • Cook the ground pork. Using a large dutch oven over medium heat, add the ground pork. Season with salt and pepper and crumble until fully cooked. Add 1 tbsp coconut aminos and stir to combine. Set aside and drain the excess fat.
  • Cook the vegetables. Add the coconut oil to the pot and saute the onion, garlic, and ginger for 3-4 minutes. Add the bok choy, snap peas, and mushrooms and saute for another 3 minutes or until lightly tender.
  • Add the ground pork back to the pot and pour in the broth, coconut milk, 2 tbsp coconut aminos, curry paste, turmeric, and salt and pepper.
  • Add the ramen to the broth and allow to simmer for 2-3 minutes. Use tongs to separate the ramen and stir.
  • Finish cooking the ramen and serve. Once the ramen is cooked through, turn off the heat. Serve topped with lime juice and green onion.

A bowl of creamy coconut curry ramen.

Is this coconut curry ramen healthy?

Healthy is subjective, but this ramen is definitely made with lots of wholesome ingredients!

Can you use something other than ground pork?

You can omit the ground meat altogether and add more vegetables, or use ground chicken.

Can you make this recipe AIP?

You can! here’s how you do it…

  • Use sweet potato glass noodles or zucchini noodles instead of the ramen. It’s technically not “ramen” but personally, I’d still call it that!
  • Omit the curry paste. This basically makes it a turmeric “curry” ramen instead, but I have it this way instead and it’s delicious.

Chopsticks pulling a bite of coconut curry ramen out of the bowl.

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Creamy Coconut Curry Ramen {Gluten-free}

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Ingredients

Units Scale
  • 1 lb ground pork
  • Salt and pepper to taste
  • 3 tbsp coconut aminos, divided
  • 1 tbsp coconut oil
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 thumb ginger, grated
  • 1 head baby bok choy, chopped
  • 4 oz shitake mushrooms, sliced
  • 1 cup sugar snap peas
  • 3 1/2 cups chicken broth
  • 1 1/2 cups coconut milk
  • 1–2 tbsp curry paste (see notes for AIP)
  • 1 tsp turmeric powder
  • 2 bricks gluten-free ramen
  • Juice of one lime
  • 2 tbsp green onion, chopped

Instructions

  1. Using a large dutch oven over medium heat, add the ground pork. Season with salt and pepper and crumble until fully cooked. Add 1 tbsp coconut aminos and stir to combine. Set aside and drain the excess fat.
  2. Add the coconut oil to the pot and saute the onion, garlic, and ginger for 3-4 minutes. Add the bok choy, snap peas, and mushrooms and saute for another 3 minutes or until lightly tender.
  3. Add the ground pork back to the pot and pour in the broth, coconut milk, 2 tbsp coconut aminos, curry paste, turmeric, and salt and pepper. Stir and bring to a boil and reduce to a high simmer.
  4. Add the ramen to the broth and allow to simmer for 2-3 minutes. Use tongs to separate the ramen and stir.
  5. Once the ramen is cooked through, turn off the heat. Serve topped with lime juice and green onion.

Notes

All nutrition facts are estimated and will vary.

To make AIP:

  • Use sweet potato glass noodles or zucchini noodles instead of ramen. 
  • Omit the curry paste. This basically makes it a turmeric “curry” ramen instead, but I have it this way instead and it’s delicious.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Main Dishes

Nutrition

  • Serving Size: 1
  • Calories: 678
  • Fat: 47g
  • Carbohydrates: 39.8g
  • Fiber: 3g
  • Protein: 28.1g