Lee Kum Kee Curry Sauce

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Creamy Coconut Curry Ramen

How to Cook Turmeric Rice with Curry Chicken | Lee Kum Kee

There is nothing more comforting than a steamy hot bowl of ramen. Full of flavor, each chewy noodle being slurped down covered in a creamy curry sauce. This is what its all about. This creamy coconut curry ramen with bok choy, soy chorizo and a soft boiled egg is restaurant worthy. Since going gluten free it has been hard to find good ramen. After much trial and error I have finally found one that would make a ramen shop proud. I hope you will enjoy it as much as me!

Tips For Making This Ramen

Soft Boiled Eggs

To make the perfect soft boiled eggs you can follow my recipe on

I like using my Instant Pot for the perfect soft boiled eggs but I also have the stove top version in the recipe above.

You will want to cook your eggs for 1 minute on manual. Natural release for 1 minute and then quick release the remaining steam. You will want to run your eggs under cold water immediately to stop them from cooking further.

Wait till they are completely cooled to peel them.

Coconut Curry Sauce

I like using both the red curry paste and powdered curry powder. If you dont have both you can use one or the other.

I add fish sauce in mine for added umami flavor. If you want it to be vegan omit the fish sauce and just use coconut aminos or soy sauce.

Place your ramen in your coconut curry sauce and let it come to a boil. Then take it down to a simmer and cook 4 to 6 minutes.

Chorizo and Bok Choy

Lee Kum Kee Curry Sauce 83 Oz

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