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Panang Ramen

A delicious meal that is sure to warm you up!

Serves: 4, Prep Time: 20-30 minutes, Total Time: 1 hour.


  • 2 tbs. of any Mae Ploy or authentic curry paste (Panang, Massaman, Red, Yellow, Green)

  • 1 can coconut milk

  • 2-3 cups bone broth or vegetable broth

  • 2-3 cups any variety veggies (broccoli, snow peas, mushrooms, daikon radish, etc., sliced/chopped)

  • 2-3 green onions (chopped)

  • 1 lime (juiced)

  • 1 lb chicken, shrimp, scallops, beef

  • 1 gluten free rice ramen cake Lotus Foods (or serving of Shirataki noodles (Miracle Noodles)

  • 5 lime leaves


  1. Over medium heat combine 2 tablespoons of curry paste with 1 tablespoon of coconut oil and simmer for 1 minute.

  2. Whisk in coconut milk and broth and return to a simmer. Add chicken, shrimp, scallops, or beef and cook until finished 3-10 minutes ( 3-4 minutes for shrimp and scallops and 10 minutes for chicken or beef).

  3. Remove with a slotted spoon and set aside in a large bowl. Add harder vegetables (radish, potato, etc.), next and cook for 3-5 minutes before adding the rest of the vegetables.

  4. Cook for 3-5 minutes until all veggies are fork tender. Remove vegetables with a slotted spoon and add them to the protein bowl. Tear apart 3 lime leaves and put in a dish with your protein. With the broth simmering add the noodles and cook per package instructions.

  5. With a slotted spoon or spider, move noodles to your protein and veggie bowl. Turn the heat off and squeeze in lime juice. Salt to taste. Poor broth over your choice of protein and vegetables to serve.

  6. Garnish with green onions and last 2 lime leaves (optional).


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