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Thai Green Curry Ramen

Ready in 45 minutes

Serves 4 people


  • 2 carrots, washed and diced into small, bite-sized pieces
  • 1 tbsp high-heat, neutral tasting oil I like avocado oil or grapeseed oil
  • 1 tbsp cumin
  • 2 bunches broccolini washed and trimmed
  • 1/2 yellow onion diced
  • 1 tbsp freshly grated ginger
  • 1 clove garlic minced
  • 8-10 shiitake mushrooms rinsed, destemmed and sliced
  • 2 oz jar green curry paste 
  • 2 14 oz cans full fat, unsweetened, coconut milk
  • 1 bottle of La Dee Da Thai Green Goddess Soup
  • ½ cup vegetable broth 
  • 2 tbsp tamari
  • 1 pkg ramen noodles (there should be four "bricks" of noodles in each package, one for each serving)
  • 8-10 basil leaves Thai basil is best if you can find it; washed and torn
  • 1 handful cilantro leaves washed and torn
  • 1-2 fresh limes washed and quartered
  • Sprinkle of sesame seeds (for garnish)
  • Optional - sriracha sauce for additional spice


  1. In a large stockpot, heat the oil until shimmering. Add the mushrooms and carrots and sauté on high heat until softened then remove from the pot and set aside. 
  2. Add the onions into the stockpot and reduce the heat to medium. Sauté the onions until soft and translucent. About 5 minutes. Add the garlic and ginger and continue to sauté for 2-3 more minutes, being careful not to burn. Stir in the green curry paste until cook until fragrant about 1-2 minutes. 
  3. Add in your broccoli or additional veggies/protein of choice. 
  4. Reduce the heat to medium-low and add the coconut milk, La Dee Da Soup and tamari. Simmer until warmed through.  
  5. Cook the noodles according to the package in a separate pot. Drain and rinse with cold water. You want to avoid overcooking the noodles. 
  6. Add the cooked noodles to your serving bowls and add ~1 cup of the curry broth. Top with torn basil and cilantro, sesame seeds and season with fresh limes and sriracha sauce. Enjoy! 


Gluten free option - switch out ramen for soba or rice noodles. Would be wonderful over rice too!