Spicy Coconut Curry Ramen
Ingredients
- 3 tbsp toasted sesame oil
divided
- 3.3 ounces shiitakes
torn
- 4 garlic cloves
grated
- 1 tbsp freshly grated ginger
- 4 cups chicken broth
or vegetable
- ½ tsp ground turmeric
- ½ tsp brown sugar
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- or other chili paste, more or less to taste (optional1 tbsp sambal)
- 2 tbsp mild red curry paste
- 1 can unsweetened coconut milk
14 oz/400 g
- 1 tbsp lime juice
- 9 ounces instant ramen noodles
- chili oil
for serving
- sesame seeds
for serving
- chopped chives
for serving
- 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
Similar Recipes
Ratings & Reviews
Based on 204 ratings
Rating Breakdown
About this Recipe
Craving a comforting bowl of ramen that’s bursting with flavor but doesn’t require hours in the kitchen? This Spicy Coconut Curry Ramen delivers an authentic, satisfying experience in just 20 minutes, making it perfect for a quick weeknight meal.
Why This Ramen Works So Well
The secret to this ramen’s incredible appeal lies in its ultra-creamy, slightly spicy broth, which is simmered with aromatic ginger, garlic, and vibrant red curry paste. It’s a versatile, one-pot wonder that combines the richness of full-fat coconut milk with the umami depth of soy and fish sauce. The quick-cooking instant ramen noodles soak up all that delicious broth, creating a deeply flavorful dish that feels both indulgent and remarkably easy.
What truly sets this Spicy Coconut Curry Ramen apart is the harmony of its ingredients. You’ll love how the earthy shiitake mushrooms add texture and depth, while a hint of brown sugar balances the spice and savory notes. The fresh lime juice brightens the whole dish, tying together the complex flavors into a cohesive and utterly delightful bowl. It's a comforting hug in a bowl, with just the right amount of kick.
Customization & Variations
This recipe is wonderfully adaptable to your preferences. You can easily adjust the spice level by adding more or less sambal (or your favorite chili paste). For a heartier meal, consider adding cooked chicken, crispy tofu, or more vegetables like bok choy or spinach. To make it vegetarian, simply use vegetable broth and ensure any chili paste used is vegetarian-friendly.
Serve your steaming bowl of Spicy Coconut Curry Ramen hot, garnished generously with chili oil, a sprinkle of sesame seeds, and fresh chopped chives. Don’t forget the perfectly soft-boiled 7-minute eggs, which add a creamy richness that complements the spicy broth beautifully. It’s also excellent served with fresh scallions, cilantro, or tender eggplant.