Name: Spicy Coconut Curry Ramen Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 3 tbsp toasted sesame oil (divided); 3.5 ounces 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 and adjustable to taste); 2 tbsp Thai red curry paste; 1 can (14 oz/400 ml) unsweetened coconut milk (full fat); 1 tbsp lime juice; 9 ounces instant ramen noodles; Chili oil (to drizzle); Sesame seeds; Chopped chives; 4 boiled eggs (cooked for 7 minutes)

Introduction

Spicy Coconut Curry Ramen is a flavorful and comforting bowl that combines rich coconut milk, bold Thai red curry, and tender shiitake mushrooms. This dish offers a perfect balance of heat and creaminess, making it a delightful twist on traditional ramen. It’s an easy way to bring exotic flavors into your weeknight dinner.

A white bowl filled with creamy, light orange broth at the base, with yellow noodles sitting in the soup with a slightly glossy texture. In the center, a layer of cooked, sliced mushrooms with a soft, tender look is placed on top of the noodles. Scattered around the mushrooms are small green chopped chives and tiny black and white sesame seeds, adding texture and contrast. A silver spoon rests on the right edge of the bowl, partially dipped in the soup which shows some oily red spots on the surface. The bowl is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp toasted sesame oil (divided)

3.5 ounces 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 full-fat coconut milk

1 tbsp lime juice

9 ounces instant ramen noodles

Chili oil (for serving)

Sesame seeds (for serving)

Chopped chives (for serving)

4 boiled eggs (cooked for 7 minutes)

Instructions

Step 1: Prepare your ingredients by grating the garlic and ginger, and tearing the shiitake mushrooms into small pieces.

Step 2: Heat 1 tablespoon of toasted sesame oil in a large pot over medium heat. Add the shiitake mushrooms and cook until they begin to brown. Drizzle with another tablespoon of sesame oil, season with salt and pepper, and continue cooking until crispy. Remove the mushrooms from the pot and set aside.

Step 3: Reduce the heat to low. Add the remaining tablespoon of sesame oil to the pot along with the grated garlic and ginger. Cook for about 1 minute until fragrant.

Step 4: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the broth to a boil.

Step 5: Stir in the ground turmeric, brown sugar, soy sauce, and fish sauce. Then add the Thai red curry paste and sambal oelek, mixing well to combine.

Step 6: Pour in the coconut milk and add the lime juice. Once the broth begins to boil again, add the instant ramen noodles and cook for 2 minutes. If you are not serving immediately, cook the noodles separately to prevent them from soaking up too much broth.

Step 7: To serve, ladle the broth and noodles into bowls. Top with the crispy shiitake mushrooms, boiled eggs, sesame seeds, chopped chives, and a drizzle of chili oil. Enjoy your spicy coconut curry ramen!

Tips & Variations

For a vegetarian version, replace chicken broth with vegetable broth and omit fish sauce or use a vegan alternative.

Add fresh vegetables like bok choy or spinach in the last minute of cooking for extra nutrition.

If you prefer more heat, increase the amount of sambal oelek or add sliced fresh chili.

FAQs

Can I use fresh noodles instead of instant ramen?

Yes, fresh or dried ramen noodles can be used. Adjust the cooking time according to the package instructions to avoid overcooking.

What can I substitute for sambal oelek if I don’t have it?

You can use other chili pastes or sauces such as sriracha, chili garlic sauce, or a pinch of red pepper flakes to add heat according to your preference.