Description
This Spicy Coconut Curry Ramen combines fragrant Thai red curry and creamy coconut milk with tender shiitake mushrooms and silky ramen noodles for a quick, flavorful, and comforting meal. Spiced with garlic, ginger, turmeric, and sambal oelek, this rich broth-infused ramen is topped with perfectly boiled eggs, toasted sesame oil, sesame seeds, and fresh chives for an authentic Asian-inspired dinner ready in just 20 minutes.
Ingredients
Scale
Broth
- 3 tbsp toasted sesame oil, divided
- 3 ½ oz shiitake mushrooms, torn
- 4 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 4 cups chicken broth or vegetable broth
- 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 (optional, adjust to taste)
- 2 tbsp Thai red curry paste
- 1 can (14 oz/400 ml) unsweetened coconut milk, full fat
- 1 tbsp lime juice
Noodles and Toppings
- 9 oz instant ramen noodles
- Chili oil (for drizzling)
- Sesame seeds (for garnish)
- Chopped chives (for garnish)
- 4 boiled eggs, cooked for 7 minutes, peeled
Instructions
- Prepare the broth: In a large pot, heat 2 tablespoons of toasted sesame oil over medium heat. Add torn shiitake mushrooms, grated garlic, and freshly grated ginger. Sauté for about 2 minutes until fragrant and mushrooms begin to soften.
- Add flavorings and simmer: Pour in the chicken or vegetable broth, then stir in ground turmeric, brown sugar, low sodium soy sauce, fish sauce, sambal oelek (if using), and Thai red curry paste. Mix well to combine all ingredients.
- Incorporate coconut milk and lime juice: Slowly pour in the full-fat unsweetened coconut milk and add lime juice. Stir the mixture thoroughly then reduce the heat and let the broth simmer gently for 10 minutes to develop rich flavors.
- Cook the ramen noodles: Meanwhile, cook the instant ramen noodles according to package instructions, usually boiling in water for 3-4 minutes until tender. Drain and set aside.
- Assemble the ramen bowls: Divide the cooked noodles evenly among four bowls. Ladle the hot coconut curry broth over the noodles to cover.
- Add toppings and serve: Top each bowl with a peeled boiled egg, a drizzle of toasted sesame oil and chili oil, then sprinkle with toasted sesame seeds and chopped chives. Serve immediately while hot for the best flavor.
Notes
- Adjust the amount of sambal oelek according to your preferred spice level.
- For a vegetarian version, use vegetable broth and omit the fish sauce or replace it with soy sauce or a vegan fish sauce alternative.
- To make boiling eggs easier, use eggs at room temperature and boil for exactly 7 minutes for soft to medium yolks.
- If you prefer more vegetables, add bok choy or spinach during the last 2 minutes of simmering the broth.
- Leftover broth can be refrigerated for up to 3 days and reheated before serving.
