Spicy Coconut Curry Ramen
Ingredients
- 3 tbsp toasted sesame oil
divided
- 100 g/3.5 oz shiitakes
torn
- 4 garlic cloves
grated
- 1 tbsp freshly grated ginger
- 4 cups chicken broth
or vegetable
- ½ tsp each: ground turmeric
brown sugar
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1-2 tbsp sambal
or other chili paste
- 2 tbsp mild red curry paste
- 1 can unsweetened coconut milk
400 g/15 oz
- 1 tbsp lime juice
- 250 g/9 oz instant ramen noodles
- for serving: chili oil
sesame seeds, chives
- 4 boiled eggs
cooked for 7 minutes
Directions
- 1
Get the prep done before you start cooking: grate the garlic and ginger. Tear the shiitakes into small pieces.
- 2
Heat 1 tbsp sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tbsp sesame oil, season with salt and pepper, cook until crispy. Remove from pot.
- 3
Reduce the heat to low. Again, add 1 tbsp sesame oil, garlic and ginger. Cook until fragrant, about 1 minute. Deglaze the pot with chicken broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot. Bring to a boil.
- 4
Add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and sambal. Add coconut milk and squeeze in lime juice. When the broth starts to boil, add ramen noodles and cook for 2 minutes ( If not serving right away, cook the ramen noodles separately otherwise they'll soak up the broth).
- 5
Serve immediately finished off with shiitakes, sesame seeds, chives and chili oil. Top with eggs, enjoy!
Spicy Coconut Curry Ramen
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About this Recipe
Craving a flavorful, restaurant-worthy ramen that comes together in a flash? This Spicy Coconut Curry Ramen delivers rich, aromatic warmth right to your kitchen, making it a perfect quick meal.
What makes this recipe special? It’s a truly versatile one-pot wonder, designed for minimal cleanup. The blend of fragrant red curry paste with creamy unsweetened coconut milk creates a deeply satisfying broth, balanced by the bright tang of lime and the essential umami of fish sauce and soy sauce. Every element is crafted to build layers of complex flavor effortlessly.
Prepare for a harmonious explosion of tastes with every spoonful. You'll experience the vibrant kick of sambal or chili paste, beautifully mellowed by the sweetness of brown sugar and the earthy notes of turmeric and shiitake mushrooms. The instant ramen noodles provide a comforting chew, soaking up the fragrant, spicy, and creamy broth. Topped with a perfectly boiled egg, fresh chives, and a drizzle of chili oil, this ramen is an incredibly satisfying and remarkably fast dish that tastes like it simmered all day.
Customization & Variations
This versatile Spicy Coconut Curry Ramen welcomes your personal touch:
- For a vegetarian option, simply use vegetable broth instead of chicken broth.
- Adjust the spice level by adding more or less sambal or other chili paste to suit your preference.
- Don't have shiitake mushrooms? While they add wonderful depth, you could use other mushrooms like cremini in a pinch.
This ramen is perfect for a cozy weeknight dinner or a comforting lunch when you need something quick and deeply flavorful for four servings. Serve it hot, garnished with extra chili oil, a sprinkle of sesame seeds, and fresh chives for an inviting presentation.