Description
This Spicy Coconut Curry Ramen is a rich and flavorful dish combining creamy coconut milk, vibrant Thai red curry paste, and spicy sambal oelek with tender shiitake mushrooms and perfectly cooked ramen noodles. Finished with boiled eggs and fresh garnishes, it offers a comforting and aromatic bowl perfect for a satisfying meal.
Ingredients
Scale
Main 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
For Serving
- Chili oil (to drizzle)
- Sesame seeds
- Chopped chives
- 4 boiled eggs (cooked for 7 minutes)
Instructions
- Prep the aromatics and mushrooms: Grate the garlic and ginger. Tear the shiitake mushrooms into small pieces to prepare for sautéing.
- Sauté shiitakes: Heat 1 tablespoon of toasted sesame oil in a large pot over medium heat. Add the torn shiitake mushrooms and cook until they start to brown. Sprinkle with another tablespoon of sesame oil and season with salt and pepper. Continue cooking until the mushrooms become crispy. Remove the shiitakes from the pot and set aside.
- Sauté aromatics: Reduce the heat to low and add the remaining tablespoon of sesame oil to the pot. Add the grated garlic and ginger, sautéing gently until fragrant, about 1 minute.
- Deglaze pot: Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Increase heat and bring the broth to a boil.
- Add spices and sauces: Stir in ground turmeric, brown sugar, low sodium soy sauce, fish sauce, Thai red curry paste, and sambal oelek to the boiling broth.
- Add coconut milk and lime juice: Pour in the full-fat coconut milk and squeeze in the lime juice. Stir well to combine. Allow the broth to come back up to a boil.
- Cook ramen noodles: Add the instant ramen noodles to the boiling broth and cook for 2 minutes. Note: If not serving immediately, cook the ramen noodles separately to prevent them from soaking up the broth.
- Serve and garnish: Ladle the soup and noodles into bowls. Top with the reserved crispy shiitake mushrooms, boiled eggs, a drizzle of chili oil, sesame seeds, and chopped chives. Serve immediately and enjoy.
Notes
- For a vegetarian or vegan version, substitute chicken broth with vegetable broth and omit fish sauce or use a vegan fish sauce alternative.
- Adjust the amount of sambal oelek according to your preferred spice level.
- Cooking ramen noodles separately when not serving right away helps keep them from becoming mushy.
- Boil eggs for exactly 7 minutes for perfectly soft yet set yolks.
- Use full-fat coconut milk for a richer and creamier broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: spicy coconut curry ramen, thai coconut soup, ramen recipe, coconut milk ramen, instant ramen noodle soup, spicy noodle soup, shiitake mushroom ramen
