Spicy Coconut Curry Ramen
A rich and comforting ramen dish featuring creamy coconut milk and bold spices, perfect for a warming meal any day of the week.
Ingredients
For the broth and noodles
- 4 cups chicken broth (or vegetable broth)
- 1 can unsweetened coconut milk (full fat) 14 oz/400 ml
- 9 ounces instant ramen noodles
For flavoring
- 3 tbsp toasted sesame oil divided
- 4 cloves garlic grated
- 1 tbsp freshly grated ginger
- ½ tsp ground turmeric
- ½ tsp brown sugar
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp sambal oelek (or other chili paste) adjust to taste, optional
- 2 tbsp Thai red curry paste
For serving
- 1 tbsp lime juice freshly squeezed
- Chili oil for serving
- Sesame seeds for serving
- Chopped chives for serving
- 4 pieces boiled eggs cooked for 7 minutes
- 3.5 ounces shiitakes torn
Instructions
Preparation
- Grate the garlic and ginger, then tear shiitake mushrooms into small pieces.
Cooking
- In a large pot, heat 1 tablespoon of toasted sesame oil over medium heat. Add the torn shiitake mushrooms and cook until they begin to brown and crisp up. Sprinkle with salt and pepper and then remove from pot.
- Lower the heat and add another tablespoon of sesame oil to the pot. Toss in the grated garlic and ginger, sautéing for about one minute.
- Pour in the chicken broth while scraping up any brown bits from the pot, bringing it to a boil.
- Stir in ground turmeric, brown sugar, soy sauce, fish sauce, Thai red curry paste, and sambal oelek. Add the coconut milk and lime juice and bring back to a boil.
- Add the instant ramen to the pot and cook for two minutes, or until tender.
- Serve immediately, garnished with crispy shiitakes, sesame seeds, and chopped chives. Drizzle chili oil on top and place halved boiled eggs in the bowls.
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Notes
To store leftovers, separate noodles from broth. Refrigerate each in airtight containers for 3-4 days. Reheat the broth and add noodles back to warm them through.