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Spicy Coconut Curry Ramen Recipe

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4.8 from 95 reviews

This Spicy Coconut Curry Ramen is a flavorful and comforting bowl of creamy coconut milk broth infused with Thai red curry paste, turmeric, and chili paste, combined with tender shiitake mushrooms, garlic, ginger, and instant ramen noodles. Topped with boiled eggs, sesame seeds, chopped chives, and a drizzle of chili oil, it delivers a perfect balance of spicy, savory, and aromatic flavors for a quick and satisfying meal.

Ingredients

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Broth and Flavorings

  • 3 tablespoons toasted sesame oil, divided
  • 4 garlic cloves, grated
  • 1 tablespoon freshly grated ginger
  • 4 cups chicken broth or vegetable broth
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon brown sugar
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sambal oelek or other chili paste (optional, adjust to taste)
  • 2 tablespoons Thai red curry paste
  • 1 can (14 oz / 400 ml) unsweetened full fat coconut milk
  • 1 tablespoon lime juice

Mushrooms and Noodles

  • 3 1/2 ounces shiitake mushrooms, torn into small pieces
  • 9 ounces instant ramen noodles

Toppings

  • 4 boiled eggs, cooked for 7 minutes
  • Chili oil for serving
  • Sesame seeds for serving
  • Chopped chives for serving

Instructions

  1. Prep Ingredients: Grate the garlic and ginger. Tear the shiitake mushrooms into small pieces to prepare for cooking.
  2. Cook Shiitakes: Heat 1 tablespoon of toasted sesame oil in a large pot over medium heat. Add the shiitakes and cook until they start to brown. Sprinkle with an additional 1 tablespoon sesame oil, season with salt and pepper, and continue cooking until mushrooms are crispy. Remove from the pot and set aside.
  3. Sauté Aromatics: Reduce heat to low and add the remaining 1 tablespoon sesame oil to the pot. Add the grated garlic and ginger, cooking until fragrant, about 1 minute. This releases the flavors without burning.
  4. Deglaze and Boil Broth: Pour in the chicken or vegetable broth to deglaze the pot, stirring well with a wooden spoon to scrape up the browned bits from the bottom. Bring the mixture to a boil.
  5. Add Seasonings and Coconut Milk: Stir in the ground turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal oelek. Add the coconut milk and lime juice, combining everything to form a rich, aromatic broth. Bring the broth to a boil again.
  6. Cook Ramen Noodles: Add the instant ramen noodles to the boiling broth. Cook for 2 minutes until noodles are tender but still have a bit of bite. If not serving immediately, cook noodles separately to prevent sogginess.
  7. Assemble and Serve: Serve the ramen immediately, topping each bowl with the crispy shiitakes, boiled eggs, sesame seeds, chopped chives, and a drizzle of chili oil to taste. Enjoy your warm and spicy coconut curry ramen!

Notes

  • For a vegetarian version, use vegetable broth and omit fish sauce.
  • If you prefer less spice, reduce or omit the sambal oelek.
  • Adjust cooking time of ramen noodles depending on package instructions if using different brands.
  • Boiling eggs for exactly 7 minutes yields a slightly soft but set yolk.
  • Cook noodles separately if you plan to store leftovers to prevent them from soaking up too much broth and becoming mushy.

Find it online: https://queenrecipe.com/spicy-coconut-curry-ramen-recipe/