Description
This Spicy Coconut Curry Ramen is a vibrant and comforting bowl packed with rich flavors from toasted sesame oil, shiitake mushrooms, aromatic garlic and ginger, and a luscious coconut milk curry broth. Enhanced with savory soy and fish sauce, a hint of lime, and a spicy kick from sambal and red curry paste, this ramen is topped with crispy mushrooms, boiled eggs, sesame seeds, and fresh chives for a satisfying meal perfect for any day.
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 full-fat coconut milk
- 1 tbsp lime juice
For the Noodles:
- 9 oz instant ramen noodles
For Serving:
- Chili oil
- Sesame seeds
- Chopped chives
- 4 boiled eggs (cooked for 7 minutes)
Instructions
- Prepare Your Ingredients: Grate the garlic and ginger, and tear the shiitake mushrooms into small pieces to get them ready for sautéing.
- Cook the Shiitake Mushrooms: Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the shiitake mushrooms and cook until they begin to brown. Add another tablespoon of sesame oil, season with salt and pepper, and continue cooking the mushrooms until they become crispy. Remove them from the pot and set aside.
- 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, cooking for about 1 minute until fragrant to build depth in the broth.
- Deglaze the Pot: Pour in the chicken or vegetable broth, stirring well to scrape up the flavorful brown bits from the bottom of the pot. Bring the mixture up to a boil.
- Add Spices and Coconut Milk: Stir in ground turmeric, brown sugar, soy sauce, and fish sauce. Then mix in the red curry paste and sambal chili paste if using. Pour in the coconut milk and squeeze in the lime juice. Bring the broth back to a boil to combine all the flavors thoroughly.
- Cook the Ramen Noodles: Add the instant ramen noodles to the boiling broth and cook for 2 minutes. If you’re not serving immediately, consider cooking the noodles separately to prevent them from soaking up too much broth and becoming mushy.
- Serve: Ladle the hot ramen soup into bowls. Top each bowl with the crispy shiitake mushrooms, a sprinkle of sesame seeds, chopped chives, and a drizzle of chili oil. Add one boiled egg per serving and enjoy this flavorful, spicy coconut curry ramen.
Notes
- Cooking the noodles separately is recommended if not serving immediately to avoid sogginess.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Sambal is optional but adds a nice heat; adjust according to your spice preference.
- Boil the eggs for exactly 7 minutes for a slightly soft but set yolk.
- This recipe can be made dairy-free and gluten-free if gluten-free soy sauce is used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
