Spicy Coconut Curry Ramen
A delightful noodle soup with rich, creamy coconut milk and spices, topped with crispy shiitakes, boiled eggs, and fresh herbs for a comforting meal.
Ingredients
Main Ingredients
- 3 tbsp toasted sesame oil, divided
- 3.3 ounces shiitake mushrooms, torn into small pieces
- 4 cloves garlic, grated
- 1 tbsp freshly grated ginger
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option.
- 1/2 tsp ground turmeric
- 1/2 tsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp fish sauce Omit for vegetarian version.
- 1 tbsp sambal or another chili paste Optional for extra heat.
- 2 tbsp mild red curry paste
- 14 oz unsweetened coconut milk, full fat
- 1 tbsp lime juice
- 9 ounces instant ramen noodles
- Chili oil, sesame seeds, and chopped chives for serving
- 4 pieces boiled eggs, cooked for 7 minutes
Instructions
Preparation
- Grate the garlic and ginger; set them aside.
- Tear the shiitake mushrooms into small pieces.
Cooking
- Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the torn shiitake mushrooms and sauté until they begin to brown.
- Add another tablespoon of sesame oil, season with salt and pepper, and cook until mushrooms become crispy.
- Remove the shiitakes from the pot and set them aside.
- Lower the heat and add the remaining tablespoon of sesame oil. Toss in the garlic and ginger, cooking until fragrant.
- Deglaze the pot by adding the broth, stirring to lift any browned bits.
- Add turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal. Stir to combine.
- Introduce coconut milk and lime juice, stirring until well mixed. Bring to a boil.
- Add ramen noodles and cook for 2 minutes.
- When serving, top with shiitakes, sesame seeds, chives, chili oil, and boiled eggs.
Notes
For deeper flavor, allow broth to simmer for an additional 10 minutes. Customize toppings with veggies like bok choy or spinach. Garnish with fresh cilantro or mint.