Description
This Spicy Coconut Curry Ramen features a creamy, flavorful broth infused with Thai-inspired spices, paired with tender ramen noodles. Ready in just 20 minutes, this versatile dish is perfect for a quick, satisfying meal.
Ingredients
Scale
For the Broth
- 3 tbsp toasted sesame oil, divided
- 3.3 ounces shiitake mushrooms, torn into small pieces
- 4 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1/2 tsp ground turmeric
- 1/2 tsp brown sugar
- 2 tbsp low-sodium soy sauce
- 1 tbsp fish sauce (or omit for vegetarian)
- 1 tbsp sambal (or other chili paste, adjust to taste)
- 2 tbsp mild red curry paste
- 1 can (14 oz/400 g) unsweetened coconut milk, full-fat
- 1 tbsp lime juice
For the Noodles and Garnish
- 9 ounces instant ramen noodles
- Chili oil, for serving
- Sesame seeds, for serving
- Chopped chives, for serving
- 4 boiled eggs (soft-boiled, cooked for 7 minutes)
Instructions
- Prepare Ingredients
Grate the garlic and ginger. Tear the shiitakes into small pieces. - Sauté the Shiitakes
Heat 1 tbsp sesame oil in a large pot over medium heat. Add shiitake mushrooms and cook until they start to brown.
Drizzle with an additional 1 tbsp sesame oil, season with salt and pepper, and cook until crispy. Remove from the pot and set aside. - Build the Broth
Reduce the heat to low. Add the remaining 1 tbsp sesame oil, grated garlic, and ginger to the pot. Cook until fragrant, about 1 minute.
Deglaze the pot with chicken broth, stirring with a wooden spoon to scrape up any brown bits from the bottom. Bring to a boil.
Stir in turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal. Mix well.
Add the coconut milk and reduce the heat to a simmer. Stir until the broth is creamy and well combined. - Cook the Noodles
Add the instant ramen noodles to the simmering broth. Cook according to package instructions (usually 3-4 minutes) until tender. - Assemble and Serve
Ladle the ramen and broth into bowls.
Top with crispy shiitakes, a drizzle of chili oil, sesame seeds, and chopped chives.
Slice the soft-boiled eggs in half and place them on top of the ramen.
Notes
- Make it Vegetarian: Use vegetable broth and omit fish sauce.
- Add Protein: Include shredded chicken, tofu, or shrimp for a heartier meal.
- Adjust Spice Level: Increase or decrease the sambal and chili oil to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 160mg