Quick + Healthy Ramen Recipe (Whole30 Approved)

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!

Related: Try my Spicy Ramen Slaw Recipe next!

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!

Ingredients you’ll need:

• Coconut oil
• Crimini or baby bell mushrooms, sliced
• Red bell pepper, thinly sliced, seeds removed
• Garlic, minced
• Ginger paste
• Low-sodium chicken broth
• Light coconut milk
• Thai red curry paste (I love Thai Kitchen brand)
• Creamy almond butter
• Rotisserie chicken (shredded, or use leftover chicken if you’ve got it!)
• Palmini hearts of palm linguini (or any hearts of palm pasta)
• Lime juice

For serving

• Sriracha hot sauce
• Lime wedges
• Chopped cilantro
• Chopped green onions

Note: Full recipe details and instructions are in the recipe card below!

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!

Savvy tips for the BEST ramen!

• Add Fresh Veggies: While this recipe already includes bell peppers and mushrooms, you can easily load it up with other fresh veggies, like bok choy, leafy greens, or even some bean sprouts for added crunch and nutrition.
• Customize with Toppings: Ramen is all about customization! Top your bowl with a soft-boiled egg, sesame seeds, or even a sprinkle of chili oil for some extra umami flavor.
• Leftovers: If you have leftovers, store the noodles separately from the broth. This helps prevent them from soaking up all the liquid and becoming too soft. The broth can be stored for up to three days, but it’s best to enjoy it fresh.

Why this ramen is a healthier option

First things first, the hearts of palm noodles are low in carbs and packed with dietary fiber. This makes them the perfect healthier alternative to those carb-heavy, traditional ramen noodles. No need to worry about feeling sluggish after this meal!

Then, there’s the broth. Oh, the broth. It’s rich in protein, healthy fats, and all sorts of goodness thanks to the creamy almond butter and shredded chicken. The coconut milk? Yep, it’s adding some healthy fats too, making every slurp feel rich and satisfying. Ginger and garlic also bring anti-inflammatory properties, so you can feel good about every spoonful. You’re getting all the good stuff: vitamin C, lean protein, and a ton of essential nutrients. 

FAQs

If you’re a college student on the hunt for a quick, satisfying meal, an adult trying to limit sodium intake, or just someone who can’t resist a comforting bowl of ramen, this healthy Whole30 ramen recipe is about to become your new best friend. We’re talking rich, savory broth that’ll warm you from the inside out and hearts of palm noodles that give you that classic ramen texture — but without the guilt. Next time your ramen craving hits, skip the instant noodles and whip up this quick, healthy Whole30-approved version. 

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