Description
A delicious and comforting Spicy Coconut Curry Ramen recipe that brings together the rich flavors of coconut milk, Thai red curry paste, and aromatic spices in a satisfying bowl of noodles. Topped with crispy shiitake mushrooms, soft-boiled eggs, and a drizzle of chili oil, this ramen is a perfect blend of heat and umami.
Ingredients
Units
Scale
For the Shiitakes:
- 3 tbsp toasted sesame oil – divided
- 3.5 ounces shiitakes – torn
For the Broth:
- 4 garlic cloves – grated
- 1 tbsp freshly grated ginger
- 4 cups chicken broth – or vegetable
- 1/2 tsp ground turmeric
- 1/2 tsp brown sugar
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp sambal oelek – or other chili paste, more or less to taste (optional)
- 2 tbsp Thai red curry paste
- 1 can (14 oz/400 ml) unsweetened coconut milk – full fat
- 1 tbsp lime juice
For Serving:
- 9 ounces instant ramen noodles
- chili oil – for serving
- sesame seeds – for serving
- chopped chives – for serving
- 4 boiled eggs – cooked for 7 minutes
Instructions
- Prep Work: Grate the garlic and ginger, tear the shiitakes.
- Cook Shiitakes: Heat 1 tbsp sesame oil, cook shiitakes until browned, then remove.
- Cook Aromatics: Heat 1 tbsp sesame oil, cook garlic and ginger until fragrant. Deglaze with broth.
- Season Broth: Add turmeric, brown sugar, soy sauce, fish sauce, red curry paste, sambal, coconut milk, and lime juice. Bring to a boil.
- Cook Noodles: Add ramen noodles to broth, cook for 2 minutes.
- Serve: Top with shiitakes, sesame seeds, chives, chili oil, and boiled eggs. Enjoy!
Notes
- If not serving immediately, cook the ramen noodles separately to prevent them from soaking up all the broth.
Nutrition
- Serving Size: 1 serving
- Calories: 539 kcal
- Sugar: 6g
- Sodium: 2886mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 191mg
