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Ramen-Inspired Curry Soup

After going paleo about 3 years ago, there are a few things I consistently miss on the regular. Ramen happens to be one of them. I was a HUGE ramen lover and knew all the best places in the Boston area.

I don't do well with any kind of grains (whether is it gluten-free or not) but I recently found these Kelp Noodles by Gold Mine so I decided to try a homemade ramen-inspired soup with coconut curry.

Not to brag but this is one of the best soups I've ever made!! It has a ton of flavor and was just the right amount of spicy.



Avocado Oil (for the pan)

2 large close of Garlic (finely chopped)

1/2 tsp Fresh Ginger

1/2 of a Lime, squeezed

A few dashes of Paprika

1 large Leek

1 container of fresh Mushrooms of your choosing

1-2 drops of Lemongrass Essential Oil (if desired, but not necessary)

2 tbsp Coconut Aminos

1 tbsp of Honey

1 package of Mike's Organic Curry Love - Red Thai Curry Paste

2 cups of broth of your liking

1 can of Organic Coconut Milk

2 Chicken Breasts

2 cups of Water

1 bag of Kelp Noodles

Cilantro, Jalapeno, Lime for toppings



- Warm Avocado oil in a large sauce pan. Add Garlic, Mushrooms, and Leeks until cooked through.

- Add in Mike's Organic Curry Love paste, Coconut Milk, Coconut Aminos, Lime juice into the pot stirring frequently for 1-2 minutes

- Add in Bone Broth, Lemongrass EO, Paprika, and Honey to desired taste.

- Bring this to a bowl and add in Kelp Noodles. Reduce to low for about 10 -15 minutes.

- Top with Cilantro, Jalapeno, and more Lime


- Season chicken as desired ( I used salt and pepper)

- Grill chicken on a grill pan for around 20-25 mins (until cooked through)

- Shred chicken with 2 forks and add to your broth!

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