Tips & Hacks

World Kitchen - Thai Red Curry Ramen

Jamaican-American explorer, Alexa Renee, takes us around the world through her favourite recipes from her travels.
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World Kitchen - Thai Red Curry Ramen


2 oz red curry paste 

2 cloves of garlic peeled and minced

1 teaspoon of ginger powder 

1 cup of white mushrooms 

1 red bell pepper 

½ of one jalapeño or Chili pepper 

2-3 scallions 

1.5-2 cups of chicken broth (or 1.5-2 cup of water with a dissolved chicken bullion cube)

6 oz. of coconut milk 

1-2 nests of chukasoba ramen noodles (or buy 1-2 packs of yakisoba instant ramen and don’t use the seasoning packets)

2 eggs 

2 tablespoons of canola oil 



  1. Sauté garlic and veggies (mushrooms, peppers and scallion) in oil until fully cooked. 
  2. Add red curry paste. For spicier ramen, add more paste. Stir to incorporate into veggies. 
  3. Add coconut milk and chicken broth. Bring pot to a simmer. 
  4. In a separate pan, prepare boiled eggs. Boil eggs to desire hardness and put them in an ice bath. 
  5. Cook ramen noodles according to the pack.
  6. Start assembly. Place cooked and drained noodles to a bowl. Top with broth and boiled eggs. Optional: garnish with sriracha and sliced scallion.
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