Description
This Spicy Coconut Curry Ramen is a rich and flavorful bowl of comfort, combining creamy coconut milk with aromatic spices, tender shiitake mushrooms, and perfectly cooked ramen noodles. The broth is infused with ginger, garlic, turmeric, and red curry paste for a warming, satisfying meal that’s topped with crispy mushrooms, fresh chives, sesame seeds, chili oil, and boiled eggs for extra protein and texture.
Ingredients
Scale
For the Broth:
- 3 tbsp toasted sesame oil (divided)
- 3.3 oz shiitake mushrooms (torn into small pieces)
- 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 (or other chili paste, optional)
- 2 tbsp mild red curry paste
- 1 can (14 oz/400 g) unsweetened coconut milk (full fat)
- 1 tbsp lime juice
For the Noodles:
- 9 oz instant ramen noodles
For Serving:
- Chili oil (for serving)
- Sesame seeds (for serving)
- Chopped chives (for serving)
- 4 boiled eggs (cooked for 7 minutes)
Instructions
- Prepare aromatics: Grate the garlic and ginger, and tear the shiitake mushrooms into small pieces for cooking.
- Cook shiitake mushrooms: In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the torn shiitake mushrooms and cook until they start to brown. Add another tablespoon of sesame oil, season with salt and pepper, and continue to cook the mushrooms until they become crispy. Remove the mushrooms from the pot and set aside for garnishing later.
- Sauté garlic and ginger: Lower the heat to low and add the remaining tablespoon of sesame oil to the pot. Add the grated garlic and ginger and sauté for about 1 minute until fragrant, being careful not to burn them.
- Add broth and bring to boil: Pour in the chicken or vegetable broth, scraping the bottom of the pot with a wooden spoon to collect any browned bits from cooking the mushrooms. Increase heat and bring the broth to a boil.
- Season the broth: Stir in the ground turmeric, brown sugar, low sodium soy sauce, and fish sauce. Add the mild red curry paste and sambal (if using) for heat and depth. Pour in the unsweetened coconut milk and add lime juice, then bring the broth back to a boil to marry the flavors.
- Cook the noodles: Add the instant ramen noodles directly into the boiling broth and cook for 2 minutes until just tender. To prevent sogginess if not serving immediately, cook noodles separately and add to bowls before serving.
- Assemble and serve: Ladle the ramen and broth into bowls. Top each bowl with the crispy shiitake mushrooms, a sprinkle of sesame seeds, chopped chives, a drizzle of chili oil, and a halved boiled egg cooked for 7 minutes. Serve immediately for the best texture and flavor.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit fish sauce or replace it with soy sauce or tamari.
- If you prefer less spice, reduce or omit the sambal chili paste.
- Cooking ramen noodles separately can help maintain noodle texture if preparing in advance.
- Boil eggs for exactly 7 minutes for a slightly soft yolk; adjust time for firmer yolk if desired.
- Use full-fat coconut milk for a richer and creamier broth.
