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Creamy Coconut Curry Ramen {Gluten-free}

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


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
  • 12 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


  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.


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


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