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Whole30 Coconut Red Curry Ramen

This brothy, aromatic noodle soup cooks in 15 minutes and is flavored by garlic, ginger, red curry paste, liquid aminos and almond butter for richness! The hearts of palm pasta makes this ramen completely guilt-free.

I’m back with another soup — your most requested recipe genre during this cold, resolution-bound January! Good thing this soup is swimming with noodles.

Now before you click away (!!!) these noodles are 100% GUILT-FREE! I’m talking about hearts of palm noodles made popular by Palmini – they’re al dente and tender and take on the flavor of anything you put them in. In this case, garlic and ginger and red curry… need I say more?

I’ve made another variation of Palmini ramen before with my Palmini Chicken Ramen — definitely check that recipe out too! — which also falls under the Whole30-approved category. Tonight’s version has a Thai-inspired spin that I think you’ll love!

What makes this recipe Whole30 Approved?

ALMOND BUTTER VS. PEANUT BUTTER. Typically in Thai cooking (along with my personal preference) you would use Peanuts or peanut butter to add creaminess and depth to the soup. This recipe is absolutely delicious using the almond butter! If you are not following Whole30, you could use PB instead.

HEARTS OF PALM NOODLES VS. GRAIN-BASED NOODLES. A traditional ramen would use ramen noodles made from wheat flour. Because grains are not approved for the Whole30 diet, I used Palmini hearts of palm linguini instead — if you haven’t tried them yet you’re in for a treat! They’re similar to spaghetti squash or butternut squash noodles but even lower carb and better textured, in my opinion.

LIQUID AMINOS VS. SOY SAUCE. Soybeans are a legume and a no-go on Whole30! But to be honest, liquid aminos taste SO SIMILAR to soy to me that it’s not even worth buying soy sauce anymore with all of the studies linking soy to women’s health issues. Coconut aminos is another great soy sauce substitute, I just favor the flavor of the liquid aminos more.

COCONUT OIL VS. OLIVE OIL. Seed oils are not allowed on Whole30 so I used a coconut oil instead which I think enhanced the flavor of the soup! If you don’t have on hand are are not following Whole30, feel free to use olive oil instead.

Can I make this Vegetarian?

This recipe would be delicious without chicken and still has plenty of “meatiness” thanks to the mushrooms. If I were not serving with chicken I would double the mushrooms in the recipe! Easily swap the chicken stock for vegetable stock as well.

Now that we’re up to speed on Whole30 and what makes this recipe acceptable and delicious, let’s get into how we make it!

Here’s how you’ll make my Whole30 Coconut Red Curry Ramen:

  1. Sauté garlic, ginger paste and red curry paste in melted coconut oil.
  2. Add in chicken stock, almond butter, liquid aminos, sriracha and
  3. Bring to a boil then simmer before adding hearts of palm noodles and shredded chicken.
  4. Ladle into soup bowls and slurp away!

I hope you enjoy this recipe! You can find more Whole30 approved recipes here!

Thank you for being an amazing reader of The Savvy Spoon! If you make this recipe and love it, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, workouts and lifestyle content!

Whole30 Coconut Red Curry Ramen

This brothy, aromatic Whole30 approved noodle soup cooks in 15 minutes and is flavored by garlic, ginger, red curry paste, liquid aminos and almond butter for richness! The hearts of palm pasta makes this ramen completely guilt-free.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine American, Asian, Thai
Servings 4

Ingredients
  

  • 2 tbsp. coconut oil
  • 1 cup sliced crimini or baby bell mushrooms
  • 1 red bell pepper thinly sliced, seeds removed
  • 2 cloves garlic minced
  • 2 tbsp. ginger paste
  • 4 cups low sodium chicken broth
  • 1 can light coconut milk
  • 2 tbsp. Thai red curry paste I like Thai Kitchen brand
  • 2 tbsp. creamy almond butter
  • 1 breast rotisserie chicken shredded
  • 2 cans or packages Palmini hearts of palm linguini or any hearts of palm pasta
  • juice of one lime

for serving

  • sriracha hot sauce, lime wedges, chopped cilantro, chopped green onions

Instructions
 

  • In a pot or dutch oven, heat coconut oil over medium heat before adding sliced mushrooms and sliced bell peppers. Sauté for 3-4 minutes, then add minced garlic and ginger paste. Cook another minute.
  • Add chicken broth and coconut milk to veggies and heat to medium high. Add in almond butter and red curry paste, stirring to dissolve. Bring to a boil then lower heat to simmer.
  • Once simmering, add in hearts of palm noodles, shredded chicken and the juice of one lime. Stir altogether, then ladle into bowls with more noodles than soup.
  • Top bowls with chopped cilantro, green onions and sriracha, if using!

Notes

Store noodles separately from liquid if you’re saving leftovers! 
Keyword asian, hearts of palm, noodles, pad thai, palmini, ramen, rotisserie chicken, Soup, whole30
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